This is an excerpt from the Farmers Almanac with 25 suggestions on how to keep your food fresh longer.
- Chop dry green onions and store them in a clean, dry plastic water bottle. Then store them in the freezer and simply sprinkle out when needed.
- Store potatoes away from onions which makes them spoil faster. Store potatoes with apples instead to keep them from sprouting.
- Slip onions into a pantyhose for storage. Tie a knot in between each onion to separate them. This can help keep them for up to eight months.
- Avoid storing mushrooms in plastic, which can trap moisture causing them to spoil faster. Instead, store them in a paper bag or cardboard box in either a cool dry place or in the refrigerator.
- The main culprit to wilting salad greens is moisture. Store salad greens in a bowl, place a paper towel on top to help absorb moisture and cover or toss a paper towel in the produce bag. Also, put that salad spinner to good use to help absorb excess water after washing.
- Wrap broccoli, lettuce, and celery in foil before storing them in the fridge.
- Store tomatoes at room temperature out of direct sunlight with the stem side down. Storing them in plastic makes them spoil faster.
- Store root vegetables, such as carrots, beets, rutabagas, parsnips, and turnips in a pot filled with sand. Store the pot in a cool, dark area and take them out as you need them.
- Allow bunches of herbs, such as basil, cilantro, and chives to air dry when you get home from the market, then spread them out on dry paper towels, and roll them up. Place them back in the bag, and refrigerate.
- Oilier herbs, such as thyme, rosemary, and sage should be tied together and hung in order to get air. Try hanging them in your pantry or on your kitchen wall for a little fresh, fragrant decoration.
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