Site

Search results

  1. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    with one inch of water. Cover loosely with plastic bag to allow for air circulation and place in ... deteriorates quickly after picking, immediate use is recommended. Wash herbs in cool running water and shake to ... refrigerator. Change water daily. Herbs may last for up to a week stored in this manner. Tips about frozen herbs ...

  2. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    lightly press eggplant slices before cooking to squeeze out water and remove air trapped inside the ... “water-soaked” spots..   High humidity is preferred for eggplant storage. If eggplant is not stored in the ... purchase.  Serving Wash eggplant in cold water thoroughly prior to serving to remove dirt. Do not use soap, ...

  3. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    Hayforks.com 2021). Round bales are usually cheaper to produce than rectangular ones and shed water more ... “Techno-economic analysis and life cycle assessment of the corn stover biomass feedstock supply chain system for ... ohioline.osu.edu/factsheet/fabe-6603. Shah, Ajay, and Matthew Darr. 2016. “A techno-economic analysis of the corn stover feedstock ...

  4. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    ribs.  To remove dirt, bacteria, and possible pesticide residue, wash cabbage thoroughly in cold water ... . Lift out of the water to prevent redepositing of dirt and residues, drain, and then rinse the cabbage ... several times with cold water. Do not use soap, detergent, or bleach when washing because the cabbage may ...

  5. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    crisper for three to five days. Before use, thoroughly wash greens under running water. This will help ... Cook fresh greens in very little water and only until tender to retain nutrients. See chart below for ... or water) in a covered pot for an extended period.  Kale Chips A crunchy chip that you can customize ...

  6. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    best when eaten within two to three days. Wash just before use by holding under cool running water ...

  7. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    container so that air can circulate. The weight of the cherries on top should not crush those on the bottom. ... Do not wash cherries before storing. Wash cherries just before use by rinsing gently in cool water ... onion, chopped  ⅓ cup white vinegar  ¼ cup water  1 tablespoon fresh ginger, minced  1 small clove ...

  8. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    potatoes in water until they’re ready to prepare. Be aware that prolonged soaking of potatoes in cold water ... is not recommended as it can result in some vitamin loss. Cover potatoes in water and boil them in ... sized pieces. Season with oil, herbs, and spices. Roast in oven, on grill, or in air fryer until crispy ...

  9. Selecting, Storing, and Serving Ohio Sweet Corn

    https://ohioline.osu.edu/factsheet/hyg-5516

    thoroughly in cold water to remove dirt. Do not use soap, detergent, or bleach because these liquids absorb ... into the vegetable.  Boil – Submerge corn in unsalted cold water. Salt toughens corn and should not be ... added to the water. Heat water to boiling. Boil uncovered for 2 minutes. Remove from heat and let corn ...

  10. Selecting, Storing, and Serving Ohio Broccoli, Brussels Sprouts, and Cauliflower

    https://ohioline.osu.edu/factsheet/hyg5512

    thoroughly in cold water. Do not use soap, detergent, or bleach because these liquids absorb into the ... vegetables. To remove insects and worms, soak vegetables “head down” for 30 minutes in cold, salted water (add ... 1 teaspoon salt to each quart water). Lift the vegetables from the water to prevent redepositing of dirt and ...

Pages