We’re thrilled that you’ve been making an effort to incorporate more healthy fresh foods into your diet! You may have realized though that keeping those fruits and vegetables perky can be part of the challenge. When making an effort to avoid processed foods, trips to the grocery store will need to become a little more frequent. But not many people have the time to go every other day, and figuring out little tricks to keep those foods lasting throughout the week is a huge help. Wasting food just wastes money!
Here are some storage tips we found for keeping your fruits and vegetables fresher for longer.
Brightly colored herbs like parsley, chives, and cilantro are not only a delicious accompaniment to meals, but they’re also very nutritious! To keep them lasting even longer, treat them similarly to flowers. Fill a small jar or glass half-full with water. Add the herbs standing upright in the water, and store them in a safe spot in the refrigerator (not on the door). Change the water about every other day, and you’ll have fresh herbs all week long!
Did you know that you can re-grow green onions? Simply save the white bulb with the roots after using what you need. Settle the roots in a small jar with water, and leave on the windowsill in your kitchen. Change the water about every other day, and the onions will sprout new green stems!
Oxygen is the culprit for turning this delicious fatty fruit an unappetizing brown color. A trick that we’ve found to work wonderfully is to sprinkle the unused half with a generous amount of True Lemon. The citrus helps create a barrier from oxygen, and will keep the brown at bay. Wrap tightly with cellophane and store in the refrigerator.
Breads and tortillas
When left at room temperature, breads can quickly grow mold. Left uncovered, they will go stale! So what to do? Keep bread and flour tortillas in the fridge. They will last much longer, and the cooler temperature will not allow mold to thrive.
If using more delicate or soft breads, cut off the portion you will consume within the next few days, and leave packaged on the counter. Store the other half wrapped tightly in cellophane (or in a freezer bag) in the freezer and defrost at room temperature when ready to eat.
These delicate fruits are susceptible to mold, so keeping them dry and away from moisture will help them stay fresh. Rinse them well, and pick out any moldy ones before storing in a breathable container in the refrigerator. Since raspberries have a hollow center, don’t rinse these ones as moisture can get trapped. Save the rinsing for just before eating.
Apples naturally release a type of gas that causes other fruits and vegetables to go break down more quickly. As a general rule, store apples in a separate drawer in the fridge.
We love how convenient salad greens have become, but they always seem to get soggy and slimy so quickly! You’re probably beginning to see a pattern here, but moisture is again to blame for the spoilage.
Immediately rinse greens and dry well. Roll up the leaves with paper towels and store in a fresh baggie to continue pulling the water away.
[Credit: Taylor, Marygrace. “How to Stop Good Food from Going Bad So Quickly.” Greatist.]