Cucumbers are among the most simplistic yet versatile foods out there. Primarily water, they’re excellent
Generally, all have a long shelf life but are highly sensitive to ethylene gas. Therefore, they, like cucumbers, keep well at temperatures
Properly storing food like Cauliflower, Broccoli, Asparagus, and Brussels sprouts includes keeping them in isolation and a perforated bag in the fridge for maximum freshness.
Properly storing food like bananas can be tough because they ripen so quickly. One day they’re green, and before you know it, they’ve passed their prime.
Potatoes and other root vegetables, like beets, carrots, and parsnips, retain supplements from the soil and are nutritionally dense.
All produce should be washed to avoid ingesting pesticides or other harmful substances. However, berries shouldn’t be washed
Because they are great at picking up flavors, they can adversely absorb unpleasant odors such as spoiled foods or flavorful foods
Keeping certain root vegetables, like carrots or beets, in a jar with some water can help preserve them for up to 2 weeks.
In addition to prolonging shelf life, keeping tomatoes at room temperature can also help preserve the flavor.
Keeping citrus on the counter shortens its shelf life down to a week. Alternatively, when kept in the fridge it can last up to a month.