13 Produce Saving Hacks You Need to Know
Say goodbye to soggy lettuce and mushy berries! We want to help you make every bite count, so we’ve compiled this list of proven, helpful tips to keep your fruits and veggies fresh and tasty as long as possible. From reviving wilted greens to regrowing green onions, these simple tricks will save you money and help prevent food waste.
2. Revive Wilted Greens: Wilted lettuce is not the end! Revive it by soaking it in an ice cold water bath for 10-15 minutes. After soaking, drain, pat dry and wrap in cotton or paper towel and keep in bag or container in fridge. This can help crisp it up and extend its usability.
3. Wrap Banana Ends: Slow down the ripening process of bananas (and nearby produce) by wrapping the stem ends in foil or plastic wrap. This helps reduce the release of ethylene gas, which accelerates ripening.
4. Perk up Celery and Carrots: Revive wilted celery and carrots by placing them in a bowl of cold water for at least 30 minutes to help restore their crispness. To encourage snacking, cut your celery and carrots into snack size pieces and store in water in the fridge. Replace water every 1-2 days.
5. Wrap Cucumbers: Keep cucumbers in their tight plastic wrap in the fridge until you use it. Once you remove the plastic wrapping from cucumbers, wrap them in paper towels before storing in the fridge to absorb excess moisture and keeps them crisp.
6. Hang Onions in Pantyhose: For onions, a unique storage method is to place them in the leg of clean pantyhose, tying a knot between each one. This gives them plenty of air circulation. Hang them in a dark, cool, dry place for extended freshness.
7. Make Herb Bouquets: Treat herbs like a bouquet of flowers by storing them upright in a jar of water. Cover them with a loose plastic bag to prevent the tops from drying out, and store in the fridge. Alternatively, wrap in damp (not soaking wet) paper or cotton towels in a container or bag in the crisper drawer of your fridge.
8. Prep & Wrap Greens: After washing and drying greens, wrap them in a cotton or paper towel before placing them in a container or bag in the fridge. This helps absorb excess moisture and keeps them fresh.
9. Keep Mushrooms in Paper: Store mushrooms in a paper bag in the refrigerator to keep them dark but allow them to breathe. Avoid washing or wiping them until ready to use.
10. Keep Onions and Potatoes Separate: While both onions and potatoes prefer cool, dark, dry spaces, storing them together can cause them to sprout or develop off-flavors. Keep them at opposite ends of the room to prolong freshness. Hang onions in pantyhose and keep potatoes in paper bags.
11. Give Berries a Vinegar Bath: Extend the shelf life of berries by soaking them in a vinegar bath (3 parts water to 1 part vinegar) for five minutes. After soaking, rinse them with fresh water and pat dry as much as possible before storing in a towel lined container in the fridge. This helps remove bacteria and mold spores, keeping them fresh for longer.
12. Freeze Ginger: Store whole knobs of ginger in an airtight container or bag in your freezer. Peel and grate while still frozen as needed.
13. Regrow Green Onions: When using green onions, keep one inch of the root end intact and place in a jar of water. Keep on counter or fridge, changing water every 2-3 days. The green onions will regrow several times. You can also transfer them to a pot or garden outside.
For more tips and best practices see our A to Z Storage Guide or get inspiration with our 5 Ways With Commonly Wasted Food series.
We’d love to see and hear about your produce saving hacks in action! Post a picture or leave a comment on our Instagram @lovefoodhatewasteca.
