You try to eat healthy with a diet filled with fresh vegetables, but sometimes it seems like your veggies go bad before you can even eat them. Instead of constantly tossing out less-than-fresh veggies (and tossing out money in the process), use these smart tips to keep your vegetables fresh for longer.
- Don’t store fruits and vegetables together. This is one of the most common reasons why your fresh veggies go bad, but it’s also one of the easiest to avoid. Keep veggies away from fruit’s ripening agent, ethylene, in order to stop spoiling before it starts.
- Remove the bad parts. When you bring veggies home, snip or tear off the browned leaves or edges to prevent them from spreading.
- Store at the right temperature. Leafy greens, broccoli, celery, and root vegetables should be kept in the refrigerator, but denser veggies like eggplant, cucumbers, and peppers should be stored at room temperature to prevent softening.
- Store with the proper moisture. Vegetables like peppers, squash, and onions should be kept in dry places away from moisture, while beets, carrots, and celery thrive when kept moist. Wrap these in a damp cloth, store them in a jar of water or close them in a damp container in the refrigerator to keep them hydrated.
The Kitchn's Guide to Storing Fruits and Vegetables [The Kitchn]
Keep Fruits & Vegetables Fresher Longer [The Kitchn]
Cheat Sheet: How to Keep Vegetables Fresh Longer [Gardenista]