All the tips you need to keep your products fresher and longer (let’s just say we’ve all learned a lot) :DIY Home Decor

Photo by Sara Ligorria-Tramp | from: via the integrated devices in the Berghaus kitchen

Again and again I felt a hint of disappointment as I reached for the open lettuce bag I swear that I bought just two days ago to find it sticky. TMI? We are sorry. Last year I decided that enough was enough and set myself the goal of examining how products can be stored properly. Thanks to our good friend on the internet, I now know some really good tips and tricks to keep the products alive until they get into my mouth. Well, most of you are probably knowledgeable and could teach me a thing or two, and I am willing / willing to learn from all our knowledgeable readers how to keep fruits and vegetables fresh (especially nowadays when we all do more than that ever cook). But first let me share all the pros and cons of the product hacks I came across …

General Do’s & Don’s

  • DO: Before your next trip to the grocery store, think about which products are available in season. C. Then create your next one or two recipes worth these items. In general, not only do you use most of your purchases by already knowing what to prepare for your meals, but generally, products that are available in season stay fresh longer.
  • NOT: Wash your products until use and then dry them thoroughly.
  • DO: Wait for the vegetables to finish preparing your meal.
  • DO: Use product bags, especially those that are more breathable, to store your fruits and vegetables. You are able to absorb the moisture and air that slow down the rapid degradation of your products, as would be the case in a sealed pouch.
  • NOT: Store all your products in the same place. Some products, such as tomatoes, bananas, apples, avocados, kiwis, and honeydew, produce ethylene, which allows other fruits and vegetables that are sensitive to ethylene to ripen faster, such as broccoli, carrots, lettuce, and potatoes.
  • DO: Think about which moderate products to store. For products in the cold season, 32-35 degrees Fahrenheit are ideal, and in the warm season, in the range of 45-55 degrees. If you don’t have temperature controls, calculate the average for about 40 degrees or less.
  • DO: Place all products that are pre-cut / packaged in the refrigerator.
  • DO: Add a little lemon juice to your sliced ​​apples and avocados (guac, anyone?) To prevent them from turning brown.
  • DO: Use a glass container to extend the life of your products (it stays fresher because the glass is not porous). Another advantage is that your food doesn’t contaminate the plastic containers. Or try them out Silicone bag that Emily just bought to save important space in the fridge.
Photo by Sara Ligorria-Tramp | from: everything, why and how much of the Portland kitchen (+ big unveiling)


Leafy vegetables:

  • Hearty greens like kale, cabbage green, and chard usually last longer than their iceberg counterparts.
  • If you can, wait until you have washed your greenery before using it. But if it’s habitual, pat them dry with a paper towel or dish towel and store them in the refrigerator like an open container large wide neck jar.
  • The best way to keep these savory leafy greens is to cut off an inch or two from the ends and put them in one ship with some water on the ground to keep them moist for about two weeks.
  • Here are some other vegetables to try this trick: broccoli, celery, and bok choy.
  • You can also keep them in your sharper drawer, which is sealed in a Silicone bag lined with a little air or the floor with a paper towel. This can help keep them fresh for up to a week or two.
  • Put a paper towel in an open bag of lettuce, this was a big game changer for me! The towel wicks away moisture and keeps it crispy.

Cabbage family:

  • Cabbage thrives in a very cold and humid environment, so your sharper drawer is a great place to store it to contain the moisture. If you keep it unbound in the plastic bag, it can stay fresh for a few months. Now I have never made it over a couple of weeks because I either only use the cabbage in meals or make sauerkraut with my leftovers. If you haven’t tried making sauerkraut yourself, I highly recommend trying it out. If you need helpful tips step by step, read them items.
  • Broccoli is a vegetable that doesn’t usually last long. So put it at the top of your meal preparation list. To extend shelf life, mist your broccoli heads and loosely wrap them in damp paper towels for storage. It is important not to keep them in a sealed pouch as they need air circulation to keep them fresh.
  • Cauliflower heads keep in your sharper drawer for about 2 weeks. Just wrap it loosely in the plastic bag and not too.
  • Brussels sprouts, which are still on the stem, last longer than the individuals. Just keep all of your Brussels sprouts in a sealed pouch in your crisper for about a week.

Root vegetable:

  • Wrap your celery Aluminum foil.
  • Immerse your root vegetables such as carrots or radishes completely in water. Such a glass container with a lid aworks best and it’s easy to check to make sure they’re still fresh.
  • Some roots such as ginger and turmeric are actually better in the freezer area than in the refrigerator or in the opposite country.
  • Regrow your spring onions by taking the leftover ends (at least 2 to 3 inches) and putting them in a cup of water so they’ll be in the sunshine for about a week. Once they grow back, replant them if you can. I heard that after regrowth they don’t contain as many nutrients. Does anyone have information about this?
  • Store your asparagus in one big ship so that they don’t tip over. First, cut off about an inch from the bottom and put it in an inch or two of water. You can also take your plastic bag to seal it.

Potatoes, onions & garlic:

  • It is best to keep potatoes in a dark, ventilated container such as a paper bag, box, or box Lid wicker basket. When you cool your potatoes, the starch turns into sugar, and nobody has time for that. Are we still doing this hint? I have also read about a trick So that they can last up to six months with old tights … Please let us know if anyone has experience with this method. I am very interested to hear everything about it.
  • Onions have a wish similar to that of the potato. They also like a dark, ventilated environment, but be careful not to store them together, as both can produce moisture that spoils the other too quickly.
  • Garlic is also involved here. That’s why you have one Garlic holder on your countertop is the ideal solution or throw them together in one woven basket in a cupboard with your onions and shallots again far away from these potatoes.

A quick question to the audience …

I have a cucumber puzzle that I hope one of you can solve. To cool or not to cool, there are so many conflicting ideas about where the best place to keep them is, and I would appreciate guidance from a professional, also known as you.

Photo of tessa new city | from: unveiling emily’s kitchen and dining room


Is it a fruit or a vegetable??

  • Starting with someone who blew me away. While it is considered a vegetable in the culinary world, eggplant is actually classified as a fruit. Better still, it will be as berry because of its small edible seeds. Let’s look at all of this for a moment. How should we store this big berry now? For a change, try to protect it from direct sunlight and other fruits in a dry place at room temperature.
  • If you only use half of your avocado, leave the side with the pit still in place to keep it fresh until the next day. To ripen them for your next meal, store them in a brown paper bag or wrap them in a newspaper for a day or two.
  • Store these tomatoes in a bowl on your countertop away from direct sunlight, never in the refrigerator or in a plastic container until they are cut. If they are stored with the stem side down, they have better blood circulation to stay fresh longer. (Thank you for this tip on yesterday’s post by our reader and professional cook Molly.)
  • Bell peppers stay crispy for a few weeks when placed in a paper or bag and stored in the refrigerator.

Fruits producing ethylene:

  • Apples and bananas are two of these fruits that give off ethylene that ripens your other fruits and vegetables. “So you have to keep them separate”
  • Other famous ethylene emitters are: avocados, peaches, nectarines, tomatoes, pears and lot. So buy yourself a cute 3-tier hanging basket like this a Emily just clicked “add to cart” to make her mountain house kitchen last longer.


  • Separate your bananas to store them not only from other fruits, but also from the bunch. Then take a plastic wrap and place it around each stem. This will help prevent ethylene gas from escaping and slow down the ripening process.
  • Once they have matured, throw them in the fridge or if they turn brown earlier than expected, freeze them to prepare smoothies or delicious banana bread later. The longer they are frozen and look almost black, the sweeter and better the banana bread. If you need a prescription, try this a or this vegan option.

Is it just me or do we see a trend that most fruits like to be alone?

Better berries:

  • Wash your berries in a vinegar bath. Pour 1/2 cup of white vinegar into 2-1 / 2 cups of water in a bowl and let it soak for a few minutes. Then rinse them quickly in cold water to remove some vinegar. Dry them completely and store them in one perforated bowl or one that is lined with a paper towel below to wick away excess moisture in the refrigerator.
  • The grapes should also be rinsed and kept on a paper towel to prevent them from forming due to moisture build-up. It is best to do this in an open container in the refrigerator. The bonus is that when you’re looking for an afternoon snack, it looks a little more pleasant to the eye in a pretty bowl.

Citrus fruits:

  • Keep all of your citrus fruits together and out of the fridge. They can even thrive best when they are only sitting on the counter and not in a bowl. However, if you want to argue with each other, use ceramic or marble rather than wood.


  • All stone fruit can be kept on the counter until fully ripe. Once they’re ready to eat, put them in the fridge to keep them fresh and sweeter for longer.
  • Peaches are a little tricky. If they are immature, you should keep them loose and not in an airtight container. A paper bag is best. Leave them at room temperature, but check the pouch frequently and do not let them over-tire (mold). For your ripe peaches, rinse them in cold water, dry them and put them in one Silicone bag in the refrigerator. If you want to eat one, take it out of the fridge and let it come to room temperature to make it as sweet as possible.

Forgotten fruits:

  • Store your pineapple with the lid off and upside down in the fridge. Is this the origin of the term upside down pineapple cake? If you want your pineapple to grow back and have a garden, take the cut top off, just plant it back, water it, and wait for it to grow.
Photo by Sara Ligorria-Tramp | from: it’s finally here: the unveiling of the Berghaus kitchen


  • Herbs like coriander and basil can be placed in a tall glass with a little water, then wrapped in a plastic bag and sealed with a rubber band. Place them in a cool but not cold place in the refrigerator.
  • There are other herbs such as rosemary, thyme and chives that like to be in the warmest part of the fridge and are very loosely wrapped in plastic.


  • One thing that mushrooms are not a fan of is a bath. So skip the step of washing this product. They are low-maintenance and just want to live in a brown paper bag in a dry, cool place or in the fridge.
Photo by Sara Ligorria-Tramp | from: the most beautiful stove in the world (+ all about the Portland kitchen appliances with

And now, for a quick summary of all of these products, keep your fingers crossed to prevent fruit and vegetables from being thrown away in the next few weeks. And if you have to, we even added a nice one Compost bin that may or may not be in my car and waiting for my purchase. 🙂

1. Net produce bags | 2nd Ceramic storage bowl | 3rd Clothes horse | 4th Woven 3-tier basket | 5. Beeswax wraps | 6. Herb storage | 7. Silicone food saver | 8th. Berry basket | 9. Veggie storage bag | 10th Braided lid basket with potatoes and onions | 11. Silicone storage bag | 12th 3-tier hanging basket | 13. Starter kit for vacuum sealers | 14. Reusable food packaging | fifteen. Banana holder | 16. Garlic holder | 17th Veggie bags | 18th Root veggie storage | 19th Wire 3 tier basket| 20th Eating Huggers | 21. Salad spinner | 22. Compost bin | 23. Herb storage (Set of 2) | 24th Braided basket with potatoes and onions

These are all the tips and tricks that I have up my sleeve in the product department today. Let us know all of your fruit and vegetable secrets in the comments below. And I’m definitely not an expert in this area. So if you find something that works better than the information above, I won’t insult constructive criticism. Just stop, it’s peach colored. You kidnapped yourself if you thought I couldn’t resist throwing at least one pun in one to produce Post Office. We’ll see you in the comments. xx

Opening photo credits: Photo by Sara Ligorria-Tramp | From: About these integrated devices in the kitchen of the Berghaus

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