You go to the store and purchase salad makings with the best of intentions. Like the busy time-saver you are, you pre-chop your lettuce and your veggies so you can toss a healthy meal together on the go. But, a few days later your lettuce and veggies are mushy and gross. What gives?
A combination of natural gasses, moisture build up, and the act of chopping your veggies can speed of decomposition. But, with a few handy tricks you can make them last long enough to get your money’s worth!
Cucumbers:
Cucumbers are tasty when they’re crispy. When they turn mushy … not so much. To keep cut cucumbers fresh longer, try this tip from The Slow Roasted Italian on Ebay: Cut your cucumbers into about 1/4-inch slices. Stack the slices in a sealable container. Then, place a folded paper towel on top of your cucumbers and put a lid on your container. Store your cucumbers upside down (so that the paper towel is on the bottom). The towel will soak up extra moisture.
Peppers:
LIVESTRONG
Need to keep your chopped bell peppers fresh a few days more? Try this hack from Livestrong: Use a sharp knife to cut your peppers. A dull knife could damage the exterior of the veggie. Remove the stem and seeds. Then cut into slices or chunks. Lay your pepper slices on a paper towel and wrap the towel around the peppers. Place the paper towel-covered peppers into a bowl and add about 1/2 inch of cold water. This will keep your peppers fresh for about a week.
Carrots:
Do you buy baby carrots just to avoid trying to slice, dice, and store full grown carrots? Try this hack from The Kitchn and save a little extra cash at the grocery store. Trim off all of the green tops from the carrots. Store the tops in a separate container if you want to use them for soup later on. Store your newly trimmed carrots in a bowl of water for several weeks. Bonus points: this actually works for baby carrots too.
Lettuce:
Pros at The Kitchn tried three different ways to keep lettuce greens fresh in the fridge. Method 1: Storing leaves in rolled in a paper towel then placed in a plastic bag. Method 2: Storing leaves in a hard, re-sealable, plastic container with a paper towel. Method 3: Storing the greens in a plastic produce bag with a puff of air and sealed.
Surprisingly, all three methods yielded still-fresh veggies after 7 days. At 10 days, the clear winner was method 2: Line a plastic storage container with paper towels and line the towel with greens. Don’t pack them down. Seal with a lid and store. The hard container protects the leaves from getting bruised and extra space in the container provides enough air flow to keep the greens … green!
What are some tricks you use to keep your food fresh longer? Share your tips in the comments below.