These Storage Hacks Can Help Your Produce Stay Fresh Weeks Longer

Let's unpack the do's and don'ts of how to keep produce fresh for longer to preserve its nutrients and cut down on food waste one meal at a time:

You can keep scallions submerged in water as well. And don't toss the ends once you chop them off! They'll resprout if you plant them in your garden.

I like to reuse the previous week's bag as a trash liner, but you could also opt for a reusable bag or airtight container. 

If you buy bunches of carrots, beetroot, turnips, or radishes with green tops, cut them off before you store them. The leaves will wick moisture from the roots and spoil quickly. You can store these greens separately from the rest of the root veggies, like you would leafy greens. Toss them into stir-fries, salads, and soups for a crisp kick.

Storing your carrots and celery stalks in a bath of water will help keep them crisp and firm for longer. Just be sure to change the water every few days.

The warmer the environment, the faster your banana will ripen. Once bananas are ripe, refrigerate them, being careful to keep away from other produce. Better still, peel them and place them in containers in the freezer to use in smoothies. 

Apples will spoil quickly when left out but can last weeks in an airtight container in the fridge. The container will keep the fruit's ethylene gases away from your other produce and help keep them crisper for longer. 

Some foods produce a significant amount of ethylene gas, so they are best kept away from other produce. These include bananas (as mentioned above), kiwi fruit, apples, tomatoes, cantaloupe, avocado, pears, potatoes, and peppers. Try to store these in their own area when you can. And never store them in sealed bags; it will accelerate their ripening, and they will spoil faster. 

With a little love and preparation, you can get much more out of the produce you buy. When all else fails and your produce starts to go off, utilize your freezer! Most fruits and vegetables freeze really well—simply chop them up and put them in an airtight container or freezer bag and get excited to enjoy them in a soup, stew, or bake later on. Every bit of food waste saved counts.