Waste not want not! Get more life and CRUNCH out of your fruits and vegetables by using these simple, yet effective tips and tricks.
We've all been there. You did your groceries just a few days ago, yet your lettuce has wilted, the avocados have gone bad and the bananas spotty. Save money and eliminate waste by following these basic storage rules.
Cut 1cm from the bottom of the stems and place your herbs into a glass of water. For the best results, cover the leaves with a small plastic bag and store in the fridge.
UNCOOKED RICE AND LEGUMES
To maximise the shelf life of your grains and legumes, store them in an airtight container in a cool and dry place out of the sun.
POTATOES, ONIONS AND GARLIC
Never store potatoes, onions or garlic in a plastic bag. It is always best to keep them in a well ventilated container in a cool and dark place. A mesh bag or wooden box can work well.
LETTUCE, SPINACH, KALE AND OTHER GREENS
Ensure that all moisture is patted dry off of the leaves, then place your greens into an airtight container with paper towel at the bottom and store them in the fridge.
FRUITS AND VEGETABLES
As some fruits and vegetables ripen, they produce a gas called Ethylene. This gas can cause other 'Ethylene Sensitive' produce to ripen faster or go spotty, limp and soft sooner than anticipated. For this reason, to get the most life and longevity out of your groceries, it is a good idea to store Ethylene producing and Ethylene sensitive fruits and vegetables separately. Alternatively, you can speed up the ripening process by placing items next to Ethylene producing fruits or vegetables.
Ethylene Producing -
Tomatoes, Bananas, Avocados, Apricots, Kiwis, Mangoes, Papayas, Pears, Plums, Peaches, Nectarines, Honeydew, Rockmelon, Berries
Ethylene Sensitive -
Apples, Watermelon, Cucumbers, Carrots, Green Beans, Potatoes, Eggplants, Broccoli, Asparagus, Lettuces and Greens, Squash, Cabbage