How to store cucumbers
Some fruit, such as tomatoes, bananas and melons, produce ethylene gas, a ripening agent that speeds up spoilage. Cucumbers are super sensitive to this ethylene gas, so they need their own place or they’ll spoil faster. They’re actually more suited to hanging out on the counter than in the crisper drawer with gassy fruit, according to the American Heart Association, but if you want cold cucumbers, you can store them for a few days in the fridge (away from fruit).
How to get herbs to last longer
If you’re trying to cut back on salt or just want to add more flavour to your meal, fresh herbs fit the bill, but don’t just toss them in the fridge. Store fresh herbs just as you would fresh cut flowers. First, make sure the leaves are completely dry. Next, snip off the ends and place the herbs in a cup of water. Most herbs do well when stored this way in the fridge. Basil, however, likes to hang out at room temperature. You’ll still want to place it in a jar with water though. When the water gets yucky, drain and add fresh water. Most herbs stored this way are good for up to two weeks.
Keep root veggies in the dark
Root vegetables such as carrots, sweet potatoes, kohlrabi, beets and onions are some of the most nutrient-dense veggies we can eat, since they absorb nutrients from the soil. To retain those good nutrients, store root vegetables in a cool, dark and humid place. A root cellar is ideal, but if you don’t have something that mimics one, the next best option is to place the veggies in a paper or plastic bag in the crisper. If you just toss them in the fridge, they’ll soften and rot a lot quicker.
Now, to peel or not to peel? Discover 13 fruit and vegetables you shouldn’t peel and 9 you should.