When Refrigerated, How Cold Should Sprouts Be?


Temperature For Refrigerated Sprouts

  • Sprouts should be kept between 34 – 38 degrees Fahrenheit (1 – 3 degrees Celsius).

Related References

Keeping Cut Herbs for Immediate Use

Fresh Cut Herbs in a bucket with scissors
Fresh Cut Herbs in a bucket with scissors

To store fresh herbs for immediate use, planning timing is important. For best results, fresh herbs should be used within a few hours of harvest.

To Temporarily Store Fresh Cut Herbs For Later Use:

  • Wash the herbs in cool water,
  • Shake the excess water,
  • loosely wrap the herbs in a paper towel,
  • and store in the refrigerator vegetable crisper drawer.

For longer-term storage of fresh Cut Herbs

  • Place your paper towel wrapped herbs in a micro-perforated vegetable bag and return the herbs to the refrigerator vegetable crisper drawer. This will slow the dehydration or you herbs and extend the storage life of the herbs in the refrigerator for two or three days.

Do Not Use Non-Perforated (Regular) Plastic Storage Bags

  • Herbs need to breathe and placing your herbs in a standard (non-perforated) storage, or freezer bag will cause your herbs to begin to spoil and mold almost immediately degrading the herbs shelf life, food quality and eventually food safety.

Navajo Corn Soup Recipe

Navajo Corn Soup
Navajo Corn Soup

Navajo Corn Soup

This soup has several things going for it.

  • First, is simplicity. You’ll probably not find many recipes much simpler than this one.
  • Second, you don’t actually have to cook this recipe.  Just assemble, chill, and serve.

This makes it a perfect hot weather soup.


  • 1 (17-oz.) can cream style corn
  • 2 cups light cream
  • 1 cup finely chopped celery with leaves
  • 1/4 teaspoon pepper
  • 1/4 teaspoon mace
  • 6 drops hot pepper sauce


  • Combine all ingredients,
  • Mix thoroughly,
  • Then chill in refrigerator and,
  • serve chilled.


  • Makes 9 servings

Related References

How to store riced cauliflower?

Riced Cauliflower
Riced Cauliflower

Riced cauliflower once prepared, as a myriad of uses and can be stored for future use. Actually, storing rice cauliflower can be quite a timesaver. The store riced cauliflower, first, divided into portions which you are likely the use. Such as individual servings of ½ cup (100g) portions or multiples thereof according to family size.  For example, for a family of four, a storage portion size of 2 cups may be appropriate. Each individual serving contains contain about 25 calories before other ingredients are added.

Short-term storage

For short-term storage place your riced cauliflower in an airtight container, preferably see-through, and stored in the refrigerator for up to seven days.   This method of storage is recommended if you have a meal plan where you know you will be incorporating it into other meals throughout the week.

Long-term storage

if you made an abundance of riced cauliflower, which you may not be using right away, then freezing it is your best option for long-term storage. Once frozen, rice cauliflower may be stored for up to a year.

How to freeze rice cauliflower

for small batches say, 2 cups or less, simply place the riced cauliflower in a freezer bag lay, lay flat, and freeze. For larger quantities, which you do not wish to break into small portions for freezing, line a cookie sheet with parchment paper and spread the riced cauliflower evenly across the sheet place in the river freezer for rapid freezing. Once frozen, remove cookie sheet and, quickly, place the riced cauliflower in freezer bags of your desired portion size, and return to the freezer.  It is recommended that freezer bags be labeled with the contents and a date they were frozen is added. Adding the description and the date will aid in knowing what is exactly in the bag and facilitate the application of the FIFO method of pantry and freezer stock rotation.