Oily herbs like thyme can be tied loosely together with string and hung in the open air. Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Onions stored in pantyhose will last as long as 8 months. Don’t store onions with potatoes.
Store potatoes with apples to keep them from sprouting. Potatoes ‐ (like garlic and onions) need to be stored in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well. Check out a past post about paper bags.
Wrap the crown of a bunch of bananas with plastic wrap. They’ll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethelyne gas than any other fruit, so keep them isolated on the counter.
Unripe tomatoes should be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases emitted will help ripen the tomatoes. Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Keep mushrooms in a paper bag, not a plastic bag.
When cutting fruit you can dunk slices in ginger-ale or lemon-lime soda to prevent the insides from turning brown. Just place the fruit in a bowl and add the liquid. Allow it to soak for about 15 minutes or so and then strain and pat dry. The taste of the fruit won’t change and it will stay fresher looking for much longer
‐ place avocados in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Cut the tops off of beets to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Celery does best when simply placed in a cup or bowl of shallow water on the counter. –
if used within a couple days after it’s bought, fennel can be left out on the counter, upright in a cup or bowl of water (like celery).
Remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter.
‐leave leeks in an open container in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Where (and how) am I going to store all of these cups of water to keep the veggies fresh?