Whether its fresh juicy strawberries or bright green leafy spinach, fresh fruits and vegetables add an unmistakable flavor to cooking. The problem arises in maintaining the fruits' and vegetables' freshness long enough to enjoy them. If you have ever opened the refrigerator to find shriveled onions or parsley turning yellow, you are not alone. According to a study by the University of Arizona, the average American household throws out 1.28 pounds of food every day. Reduce the amount of food waste in your home and save money by keeping your fruits and vegetables fresh with some basic storage modifications.
Line the crisper section of your refrigerator with either five or six paper towels or a few sheets of newspaper. The paper will absorb the moisture from the refrigerator, promoting drier conditions for the fruits and vegetables.
Store asparagus and herbs in sturdy water glasses. Snip their tips with kitchen scissors and place the fresh tips in water, similar to fresh flowers. Cover the plants with a plastic bag to help hold moisture in for the stems and leaves.
Store mushrooms in paper bags, toward the middle of the refrigerator. Mushrooms will freeze and become soggy if they are on the top shelf and will be too moist in the crisper.
Store fruits and vegetables in separate drawers. When placed together, fruits and vegetables release ethylene gas, which causes the other to spoil sooner.
Store potatoes and onions in dry, dark and separate locations. When placed together, they spoil twice as fast.