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Maximise produce life



Did you know there are specific ways to store your produce to keep it fresh? Here are some tips to make your grocery runs last and not waste food or money. Storing produce correctly is sustainable and eco-friendly. Make sure to use reusable produce bags. The plastic ones that come at the store are not ideal for storing produce in, they often retain too much moisture, making the item wilt. Keep in mind that anything whole will last longer than anything cut. I don't usually pre-cut my vegetables and if I do, it is only for the next day or to. Pre-cut fruit and vegetables have no nutritional value likewise frozen goods, but please do your own research on this.


Peppers: store in a produce in the fridge.


Mushrooms: store in a paper bag in the fridge.


Cucumbers: wrap in a moist towel and refrigerate.


Basil: trim the ends, keep upright in an inch or so of water, store on the counter.


Watermelon, mangoes, pineapple: store in a cool, dark place like the pantry.


Broccoli, celery: place upright in a jar with an inch or so of water in the fridge.


Carrots, parsnips, turnips, beets, and radishes: store in a produce bag in the fridge.


Berries: make sure they are as dry as possible and store them in a container on top of a paper towel.


Cauliflower, cabbage, eggplant: store loose in the crisper. Veggies like this like high humidity areas.


Bananas: store on the counter away from window or heat. Wrap the stem bunch to lower the amount of oxygen.


Parsley, cilantro, scallions: trim the bottoms and place them upright in a glass or jar with about an inch of water on the bottom in the fridge. please remember to keep coriander roots that can be brewed into a tea for when someone has a fever.


Asparagus: trim the bottom and store the stalks upright in a bowl or glass of cold water, covering the top with a bag or damp paper towel and a rubber band around the container.


Root vegetables: cool, dark, dry, well ventilated spot outside the fridge like a cupboard or root cellar. This counts for garlic, onions, shallots, sweet potatoes, yams, pumpkins, rutabaga. Keep onions and potatoes separate because the moisture from the onion causes the potatoes to sprout.


Tomatoes, avocado, citrus, kiwis, apples: store them at room temperature away from direct sunlight. This will help them ripen evenly. Once they are ripe they can be placed in the fridge but keep them separate from unripe produce.


Leafy greens: rinse, wrap loosely in a tea towel and place in the crisper or in a perforated container (like a colander). You don't want the lettuce to be packed densely, there should be some circulation. This is great for things like lettuce greens, bok choy, Swiss chard, kale and spinach.


Tip: keep your fruits and vegetables separate.

Top tip: get your hands on some tumbled polished shungite stones and stick it in the fridge which also lengthens the life of your produce plus it will assist with the fivegees.

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