3. Get an ethylene gas absorber for the fridge.
A set of 3 costs $16. These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to 3x longer. Here’s a handy list of ethylene-producing and ethylene-sensitive foods.
4. Store delicate herbs like flowers, then cover with plastic, secure with a rubberband, and refrigerate.
This is the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh the longest.
5. Treat oily herbs differently.
Oily herbs like thyme can be tied loosely together with string and hung in the open air.
7. Use a vinegar solution to make your berries last longer.
Prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won’t taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.
14. Freeze and preserve fresh herbs in olive oil.
The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh.
18. This trick using a paper towel will keep your salad lettuce fresh all week long.
The paper towel will absorb the moisture. Get more info here.
Also, you might want to invest in a salad spinner. It’ll get rid of moisture, which is the culprit of wilting leaves.
22. How to store tomatoes:
Don’t store tomatoes in plastic bags! The trapped ethylene will make them ripen faster.
Unripe tomatoes should be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases emitted will help ripen the tomatoes.
Perfectly ripe tomatoes should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up.
Overly ripe tomatoes should be put in the fridge, but let them come to room temperature before eating them.
25. Roast nuts as soon as you get home from the store, then store them in the freezer.
Nuts that are roasted have more flavor, keep longer, and can always be used in recipes that call for nuts, roasted or otherwise. Spread them in a single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or until golden brown and fragrant.
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