How to Store Produce So It Lasts TENDER VEGETABLES

The best way to reduce food waste is to avoid it before your dinner even hits the plate. That means storing tender vegetables, berries and leafy greens in ways that keep them fresh longer. Here’s how to handle trickier produce.

Thin-skinned produce such as zucchini, bell peppers and cucumbers should be stored whole, unwashed and as dry as possible until the moment you’re ready to use them. The first two like a breathable wrapping or container, such as paper towel or a loose mesh bag; cucumbers do best in something airtight. (They are mostly water, and you want to retain as much of it as possible so they keep their crunch.)

BERRIES

If you avoid washing berries in advance to prevent moisture from spoiling them, this advice may sound nutty: You should be soaking them! Soak in a threeto-one ratio water-and-vinegar solution for five to 10 minutes before thoroughly rinsing in cold water and carefully patting them completely dry or tossing them in a salad spinner padded with paper towels. (Take care not to bruise them!) The extra effort can keep your berries mould-free almost twice as long as usual.

LEAFY GREENS

If you buy your greens prewashed in clamshell containers, open the package, lay a clean, dry paper towel over the leaves, then close it and store it in the fridge turned upside down. Doing this wicks away moisture that would typically sit at the bottom, and airflow is encouraged when you turn the container over and open it up. (Be sure to change the paper towel every couple of days.) Avoiding plastic shells? This trick will also work in a resealable container.