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Keeping Your Veggies Fresh

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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