Here are some helpful tips to keeping your veggies fresh for longer!
-When radishes, celery,diakon or carrots have lost their crunch, place them in a bowl of iced water along with a slice of raw potato and watch the limp vegetables freshen up right before your eyes.
-Line the bottom of your refrigerator’s crisper drawer with a cotton dish cloth. It will absorb the excess moisture that causes vegetables to rot.
- Don’t throw away sparkling wine or champagne that’s gone flat. Restore the bubbles by dropping a raisin or two into the bottle. The natural sugars will work magic.
- To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they’ll be easier to chop, and they’ll defrost the minute they hit a hot pan.
- A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.
-Avoid separating bananas until you plan to eat them – they spoil less quickly in a bunch.
-Put rice in your saltshaker to stop the salt from hardening. The rice absorbs condensation that can cause clumps.
- Prevent extra cooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating. When you’re ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.
- If you only need a few drops of lemon juice, avoid cutting the lemon in half – it will dry out quickly. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.
-There are also these great “Green Bags” Sold at grocery stores now for storing your greens, lettuce etc.. Look for your local brand
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Great tips, Sarah! Thanks!!!