Apple a day keeps tatties ok

But how can we look after our veggies better?

KEEP LEAVES CRISPY

Put a couple of paper towels/kitchen roll on top of your salad leaves and tightly cover with cling film when storing in the fridge. This prevents moisture from settling on the leaves, helping them to stay crisp and prevent wilting.

KEEP BULBS AWAY FROM THE SUN

Store garlic and onions in a bamboo steamer, giving them a cool, well-ventilated home that protects them from the light. This will prevent sprouting, which means they’ll be edible for much longer.

ADD SOME SPRING TO YOUR WATER

Chop spring onions up and freeze them in an empty water bottle. When you need them for a stir fry, stew or anything else, shake out what you need and return the rest to the freezer.

CREATE AN ASPARAGUS BOUQUET

Wrap damp paper towels around the bases of your asparagus or put them upright in a glass with about an inch of water, to keep them hydrated and slow down wilting.

APPLES AND PEARS - OR IS IT APPLES AND POTATOES?

Store an apple or two in a ventilated bag with your potatoes and keep them in a cool, dry place. This will keep the spuds from sprouting, due to gases emitted from the apple.

WRAP CARROTS IN FOIL

Store fresh, raw, peeled carrots in a plastic bag (with as much oxygen squeezed out as possible) or aluminium foil in the fridge. Stored like this, they will last up to two weeks.

DON’T WASH TOO SOON

Avoid washing your berries until right before you’re ready to eat them, as moisture encourages mould growth. Using berries for juice or smoothies? Freeze them to keep them fresh for a later date.

COLD AS ICE

Freeze leftover herbs in ice cube trays to retain their freshness. Just place the chopped herbs in an ice cube tray, fill with water and place them in the freezer. When you’re ready to use, just pop as many cubes as you need into your cooking and the water will evaporate, leaving you with fresh herbs every time.