Dark leafy greens: Wash before storing by soaking in cold water to remove the dirt, then drain. Store in the fridge in a water-draining container. Do not spin until ready to use as this will damage the cell wall and cause it to go off faster. You can put your greens that have long stems, like kale, Swiss chard and collard greens in a mason jar with water – just like putting flowers in a vase. Cover the greens with a bag and secure with a twist tie or rubber band.
Broccoli + cauliflower: Store these in an airtight container in the fridge. Wash just before using.
Carrots: Remove the tops first, as that draws moisture from the carrots. Cut to size and store in a bowl of water or glass container. Change water every 3–4 days.
Celery: Cut to size and store in a bowl of water or glass container. Change water every 3–4 days. You can also freeze ends of celery, carrots onions and other veggies for soup stocks.
Cucumber and Zucchini: Store in your crisper. Too much moisture will cause spoilage.
Capsicum: Store in warmer parts of the fridge: Towards the door and out of the produce bins, which tend to be cooler. These can be cut to size and stored in an airtight container in the fridge for 3–4 days.
Broccoli, cauliflower, peas, corn, carrots, spinach freeze well, so if you think you won’t get to use them before they take a turn for the worst, chop them up and pop them in a freezer bag or container to freeze. Grab and handful whenever you need to add veggies to your next pasta sauce, curry or soup.
Herbs: Chopped herbs, and add them an ice cube tray with some extra virgin olive oil. Freeze then store in a freezer bag to add to meals for a burst of fresh and flavour.
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