How to Store Your Veg - So It Lasts Longer!
Here’s a few tips on storing your fruit and veg, so they last longer!
Store root vegetables, such as potatoes or beetroot, in a cool, dark, well-ventilated place. Potatoes can last for weeks, while new potatoes should stay fresh for a good few days.
Wash carrots, cut the green tops off (make pesto with them!) and keep them in the fridge. For extra crispness, immerse them in a sealed container of cold water, making sure you change the water every few days.
🌱To prevent limp celery, a great way to keep it fresher for longer is to store it in water. Here's how:
Add cut celery stalks to a large container, leaving room for water.
Submerge the stalks in water. Seal with a lid. Pop in the fridge.
Then simply remove stalks from the water and rinse to use.
Replenish the water every other day. Your celery will last up to two weeks using this method.
Add cut celery stalks to a large container, leaving room for water.Submerge the stalks in water. Seal with a lid. Pop in the fridge.Then simply remove stalks from the water and rinse to use.Replenish the water every other day. Your celery will last up to two weeks using this method.
Store brassicas, such as broccoli and cauliflower, in the fridge. Leaving them whole will help them last longer. They love being in a loose reusable produce bag that is not sealed - always enjoying a little airflow and prefer being in the crisper draw.
Hot Tip: Try having them stem side facing upwards. Storing it with the stem up and florets down prevents moisture from collecting on the florets. This keeps them fresher for longer. A whole head of cauliflower can last 1-2 weeks in the fridge, while precut florets may last up to 4 days. 
Not going to use your cauliflower within 1-2 weeks? Try freezing: Simply blanch cauliflower first, otherwise the high water content will turn it mushy if you freeze raw. Blanching prevents deterioration of texture and nutritional value, it is best to partly cook (blanch) cauliflower florets before freezing. Try and freeze ASAP for best results, fresher the better!
Cucumbers wrap them in a dish towel or paper towel, place them in an unsealed paper bag to allow some airflow, and place them in the crisper drawer.
Zucchini and eggplant love to be dry pop them into the crisper drawer whole, preferably in a paper bag with one end open for ventilation.
Leafy greens, including lettuce, kale and spinach, can be stored in a perforated bag in the fridge. Eat within 1-2 days for maximum crispness.
Try wrapping fresh herbs, such as sage and basil, in damp kitchen paper and store them in the fridge or we find popping them in a glass of water helps them last much longer, helps to trim the base every few days and change water.
Some fruit including strawberries, citrus and grapes, which are not likely to get any sweeter after they are picked, should be kept in the fridge. Fruits that go soft and sweet when they ripen are generally best kept in a bowl on the bench, at least until they are ripe.
Keep mushrooms in the brown paper bag — this helps absorb excess moisture.Hope these storage tips help you get the most out of your veg! 