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1. Wrap your broccoli in damp paper towels. Fill a clean, empty spray bottle (one that hasn’t previously been filled with bleach or other caustic cleaning products) with cold water, then gently mist your broccoli’s heads. Loosely wrap the heads with a paper towel so that the towel absorbs some of the moisture. Keep the broccoli in the fridge. It should remain fresh for about three days.
2. Keep your broccoli in a ventilated bag. Simply seal your broccoli in the bag, then poke numerous holes in the bag near the broccoli’s head to ensure good airflow. Keep the broccoli refrigerated. The broccoli should stay fresh for at least a few days with this method.
1. Trim the leave and stem before you store in the fridge. Since leaves draw moisture from the root, removing them immediately will help to keep your beets fresh longer. So before storing your beets, you should trim them, leaving about 1 to 2 in (3 to 5 cm) of stem at the top of the root. Don’t trim the tail.
2. Rub the dirt off the roots. Beets grow in the ground, and when they’re harvested they’re covered in dirt. They need to be cleaned, but not by washing, which makes them rot faster. Instead, gently rub the dirt off the root.
3. Place the beets in the crisper drawer. The crisper in the refrigerator is the best place to keep beets fresh, along with your other vegetables. But if they won’t fit in the crisper, a shelf in the fridge will work.
1. Keep your cabbage whole until you plan to use it. When you cut cabbage in half, it begins to lose its vitamin C. If you absolutely must store half of a cabbage, wrap it tightly in plastic wrap and store it in the refrigerator for up to two days.
2. Store the cabbage in the crisper of your fridge. Keeping your cabbage cold will help it retain its nutrients and crisp texture. Place inside a plastic bag first. It should stay in prime condition for up to two weeks.
Keep cauliflower loosely wrapped in plastic in the fridge. Fresh from the market heads will last up to 2 weeks. You can cut cauliflower into florets and stored them, sealed, in a plastic bag in the fridge. They will last up to a week in a well-regulated refrigerator.
1. Place the celery in aluminum foil. Many people have aluminum foil in their kitchens. Storing celery in it will keep the celery crisp, even for weeks. Simply wrap the celery in the aluminum foil either cut or intact, and do so tightly. You may want to place the celery on a slightly damp paper towel before you wrap it in the foil. Place the wrapped celery in the refrigerator. The foil will enable a hormone called ethylene to get out. It’s a ripening hormone, meaning its release will keep the celery fresh. You can reuse the foil for several bunches of celery. Plastic bags don’t work as well because the ethylene gas can’t get out, making it more likely the celery will rot. Put the wrapped celery in the typical crisper drawer in your refrigerator.
2. If you do not have aluminum foil, you can use a paper towel. Dampen the paper towel, wrap the celery inside the towel and place it into a Ziplock bag and place it into the fridge.
1. Remove the core from crisp lettuce heads. Cut out the core with a knife, or pound the stem against a cutting board firmly, then twist the stem to remove the core by hand. Wrap the lettuce in paper towels. Sandwich the head of lettuce — or loose leaves in single layers — between two soft, absorbent paper towels. These will absorb excess water but keep the lettuce in the moist conditions it prefers.
2. Store in a plastic container. This can be a zip-locked bag, hard plastic container, or even a salad spinner. If using a bag, press out some of the air before sealing, without bruising the leaves. If using a hard container, fill it at least halfway with leaves. The more air in the container, the faster you’ll get brown edges.
3. Place in the crisper drawer. This is the coldest part of your fridge, which is ideal for leafy greens. Most grocery store lettuce should last 3-7 days here, depending on freshness, while iceberg may last up to two weeks. Fresh lettuce from your garden or a farm stand may last longer.
1. Trim the stems. Use a sharp pair of kitchen scissors to trim no more than 1 inch (2.5 cm) of the bottom stem of each sprig of cilantro. By trimming off the bottom of each stem, you are exposing the fresh, “live” portion of the herb still capable of taking in water. After a stem end is exposed to the air for an hour or so, it will die, making the plant’s ability to take in water severely limited.
2. Do not wash the cilantro until you are ready to use it. Fill a jar with water, put the cilantro into the jar and place a clean plastic baggie over the leave and the mouth of the jar, place it into the fridge.
1. Remove the greens from your carrot. Greens deplete the carrot of both moisture and nutrients. Use a cutting board and sharp knife to cut the greens from the carrot.
2. Roll up the carrots up in a sheet of bubble wrap. Use the bubble wrap with the small textured bubbles. The bubble wrap will enable the perfect amount of moisture to stay close to the carrots, but the texture of the bubble wrap will prevent that moisture from gathering right on the surface of the carrots. The bubble wrap will add up to two extra weeks of freshness to your carrots. Plastic bags lead to rotting.
3. Place your wrapped carrots in the vegetable drawer of the fridge. It is best to use carrots within one to two weeks, as this will provide you with the best nutrients and taste value.
1. Fill a bag or jar with an inch of water. A glass mason jar is usually just the right size for a bunch of asparagus. An empty jelly jar or pickle jar also works well. If you’re trying to save space in your refrigerator, go with a sturdy plastic storage bag. Fill your storage container with an inch or so of water, enough to submerge the ends of the asparagus.
2. Store the asparagus upright in the container. Storing the asparagus upright allows it to soak up the water from the container, keeping the stalks fresh and firm. If you’re using a storage bag, rubber band the top of the bag around the asparagus so you can store it upright on the refrigerator door without spilling water.
3. Cover with a plastic bag. Use a loose plastic bag (the type used for produce at the grocery store) and drape it over the asparagus tips and jar. This will keep the asparagus tasting fresh; without the bag, the stalks will take on the flavor of whatever else you’re keeping in your refrigerator.
1. Leave the artichokes unwashed. While it may seem like a good idea to wash your artichokes before storing them, it can actually cause them to spoil faster. That’s because the peel can break down if there’s too much moisture, which can lead to infection.
2. Sprinkle the stems with water. While you don’t want to wash artichokes before you store them, it’s important to ensure that the stems are somewhat moist when you refrigerate them. Sprinkle a few drops of water over the stems to keep them from becoming dehydrated.
3. Place the artichokes in a plastic bag and refrigerate them. Once you’ve sprinkled the artichoke stems with water, set the artichokes inside a perforated plastic bag. Put the bag in the refrigerator — if possible, place them in the coldest part of your fridge, such as the crisper drawer, so they’ll stay fresher longer.
1. Do not wash the beans. Washing the beans can leave moisture on them, which can cause them to mold. Use your hand to wipe off any dirt or debris on the beans, if any.
2. Do not wash the beans. Washing the beans can leave moisture on them, which can cause them to mold. Use your hand to wipe off any dirt or debris on the beans, if any.
3. Put the green beans in the bag. Make sure the green beans sit flat in the bag. Push as much air as you can out of the bag before you seal it. Keep the beans in the vegetable crisper drawer in your refrigerator so they stay fresh. It can last up to 1 week.
1. Place the kale in an airtight plastic bag. Pack the kale into a resealable plastic bag for easy access, but do not seal the bag yet. If you’re working with a larger batch of kale, place the kale into an airtight plastic container. Keep the leaves relatively loose and don’t pack the container too full since doing so could bruise or otherwise damage the kale.
2. Surround the kale with paper towels then seal the bag tight. Place a clean, dry paper towel into the bag with the kale. Squeeze out as much air from the bag as possible before sealing it. The paper towel should be able to absorb any excess moisture and prevent the kale from spoiling faster.
3. Place the kale in the crisper drawer of your refrigerator and use it within 5 to 7 days. If you don’t have a crisper drawer, keep the kale in the door compartment or on a standard refrigerator shelf with the stems facing toward the back of the refrigerator.
Dragon Fruit (Pitaya)
1. Don’t peel or cut the dragon fruit before storing it. Peeling or cutting a dragon fruit before you store it will shorten its life significantly. Take it straight from your grocery bag to the storage spot to ensure it stays fresh.
2. Leave your dragon fruit on the counter for 2-3 days. If you’re going to be eating the dragon fruit in the next few days, place it on the counter. Dragon fruit will last a couple of days simply sitting out, but make sure you don’t cut into or peel it beforehand.
3. Keep dragon fruit for up to 2 weeks in the refrigerator. Putting dragon fruit into the refrigerator will slow down the ripening process. Be sure to put the dragon fruit in a sealed container or bag first. It should last for 2 weeks or more in the fridge.
4. Place sliced dragon fruit in a sealed container in the refrigerator. If you’ve already cut up your dragon fruit and want to save it, remove the flesh from the peel. Put the dragon fruit into a sealed container or plastic bag. Remove as much air as possible from the bag or container to keep it fresh.
1. Fresh lychee, with the skin still intact, should be wrapped in a paper towel, placed in a perforated plastic bag, and stored in the refrigerator until use.
2. Lychee ferments as they age, so use them quickly and do not let them sit in the fridge for more than one week.