8 Tricks to Keep That Produce Fresh!
Isn’t it so disheartening to open the fridge and find the produce you had such big plans for wilted or even rotten? Check out these super-easy and effective tricks to help all those fruits and veggies last longer so that they make it to the plate.
Keep the rubber band on to hold the bunch together; then cut one inch off the bottom of the asparagus spears. Stand stalks up in a glass jar with an inch or two of water. Cover with a loose plastic bag and refrigerate for up to a week.
Fresh berries are highly perishable. Stash them in the coldest part of the refrigerator, loosely covered with damp paper towels. Do not wash until ready to use.
Cut off carrot greens to prevent them from sapping nutrients from the roots. Store carrots in a covered container filled with water.
Cucumbers, eggplants and peppers
According to the UC Davis Department of Postharvest Technology, cucumbers are susceptible to cold damage and should be stored at room temperature. Eggplants and peppers fall in this category too. If you do feel the need to put them in the fridge, they can tolerate up to three days of cold storage, and should be used as soon as they are removed from the refrigerator.
Keeping cherries cold is the key. Get them into the fridge as soon as possible, inside a plastic bag. Wash with cold water directly before eating.
Herbs stay at their best when treated like a bouquet. Trim the ends and store in a glass of water in the fridge.
There are two schools of thought when it comes to storing leafy greens: wash before storing or don’t. Either way, most experts recommend storing greens in sealable containers or bags, wrapped in paper towels. If your greens do wilt, don’t head to the compost. Fill a container with cold water and submerge the greens. Refrigerate for 12 hours, and watch them come back to life.
Store mushrooms in a paper bag in the refrigerator. Wash right before using.