For storage, leafy greens should be placed in a sealable bag along with a clean, dry paper towel and then into the vegetable drawer. Replace the paper towel every few days and keep doing so for up to three weeks for a head of lettuce or about a week for loose leaves like spinach. The paper towel will absorb the moisture therefore keeping your greens crisp. So long sogginess and stay fresh everyone!

The best vegetables to consider freezing contain a more rigid structure such as peas, corn, broccoli, cauliflower, carrots, kale or squash. Steer away from waterier vegetables like mushrooms, cucumbers or lettuce as they will become waterlogged and mushy upon thawing. Blanching before freezing is helpful and this can be done by...

• Chopping vegetables to uniform sizes and then briefly boiling them in salted water for just enough time for them to wilt slightly and turn a vibrant color

• Immediately transfer into ice water as this stops the cooking process

• Strain, dry and freeze (ideally on a sheet pan) directly after

• Store in a freezer-safe container or resealable bag for up to ten months

Some vegetables can be frozen directly without blanching like onions, peppers or celery. I personally like to use these veggies for smoothies or soups. Don’t forget to label and use within eight to ten months.
Herbs should be treated a little differently when it comes to freezing as they are more susceptible to freezer-burn than vegetables. Chop up finely and fill an ice cube tray pocket about ¾ of the way full. Then top with either olive oil or water and freeze. Simply add the frozen cube directly when cooking your next meal. If the herbs were frozen in oil, there should be no need to add additional oil. Hopefully you found some of these tips this helpful. In the meantime, stay fresh everyone!

To prolong the life of vegetables such as asparagus or green onions, place the bottoms in a jar with water right away. Cover with a reusable bag and a rubber band to create a balloon like shape and refrigerate for up to a week. Bonus points: if you cut off about an inch off the bottoms of your green onions and leave them in water by the windowsill, they will regrow within weeks and will be ready to be reused in no time. Other produce like potatoes, onions and tomatoes should be stored in a cool, dry space. Stop by tomorrow for some more tips but in the meantime, stay fresh everyone!