10 Storage Secrets to Keeping Your Fruits and Veggies Fresh
We understand how frustrating it can be to buy a large bunch of herbs to use in your meals for the whole week, only to find out that they've wilted after only two days. There are also days when you find out that a whole batch of bananas has gone too brown for your liking. Don't let all that beautiful produce go to waste! You can make them last longer if you store them properly.
- 1 Wrap celery in foil and refrigerate to keep it fresh for 2 weeks or more. Avoid keeping celery in a plastic bag-it will spoil faster.
- 2 Lettuce and other leafy salad greens will keep well in the refrigerator if they are wrapped in newspaper, paper towels, or placed inside paper bags.
- 3 Do not keep your tomatoes in the refrigerator. Keep them on your counter, away from direct sunlight.
- 4 Wrap the stems of your bananas in plastic wrap. This will slow down the ripening process.
- 5 To keep basil fresh for at least 2 weeks, trim the stems and place them in a jar of clean water. Place a plastic bag loosely over the leaves, and leave the jar on your countertop away from direct sunlight.
- 6 Garlic, onions, and potatoes should be stored in a cool, dark place away from direct sunlight.
- 7 Soak your berries in a solution of water and a touch of white vinegar (about 1 teaspoon of vinegar per cup of water). Rinse, drain, leave out to dry, and then store in the refrigerator.
- 8 Storing avocados in the refrigerator can slow down the ripening process.
- 9 Wild or fresh mushrooms should be stored in a paper bag in the refrigerator crisper drawer.
- 10 Carrots will last longer if their leafy tops are cut off.
Main image from Pexels.