It’s a lot harder to hit your five-a-day when you’re constantly tossing out your options! Want to know how to keep vegetables fresher for longer? Here, our best advice for common produce problems…
Stinky onions
Don’t worry about fussing with cling wrap that won’t stay put. Ditch it and store your old or half-used onions in a sealed container or on a plate, cut-side down.
READ MORE: 9 High-Protein Vegetables That Will Fill You Up Fast
Sprouting potatoes
These are still good enough to eat if the sprouts are less than a centimetre long, provided you cut off the growths and any green spots before cooking.
Excess leaves
Experiment with the stuff you’d usually ditch. Cauliflower leaves taste amazing roasted with olive oil and beetroot leaves can be sautéed on their own and served in a frittata.
READ MORE: What Happens If I Accidentally Eat Mouldy Food?
Slimy spinach
To make spinach last, wash and thoroughly dry it and store in a glass container. When it’s on its way out, wilt in a pan with a drop of oil and keep in the fridge up to five days.
On-the-turn avocados
Avos gone way mushy? Perfect. That consistency makes for a great pasta sauce. Mix with garlic, lemon and basil and stir into hot pasta for a quick meal. Or blend them into a smoothie.
READ MORE: Which Veggies Have More Nutrients: Fresh Or Frozen?
Bendy celery
Juice it! Then use the leftover pulp in a meat-free burger: mash with an equal amount of shredded tempeh, add spices, set in the fridge, then fry and serve.
