10 TIPS YOU NEED TO KNOW TO KEEP YOUR PRODUCE FRESHER, LONGER
BY NICOLE KESHISHIAN MODIC 
KALEJUNKIE,
COOKBOOK AUTHOR “LOVE TO EAT” + RECIPE DEVELOPER
- GRAPPES
To get that grimy film and dirt off grapes, soak them in 2 tsp of salt and 2 tsp of baking soda for 5 minutes, then rinse and store.
- CAULIFOWER
To cut cauliflower into florets without making a mess, smash the whole cauliflower on the counter. Store in a container and wash when ready to use.
- ASPARAGUS
To keep your asparagus crispy for a week, trim the stems and pop it in a mason jar with water.
- LETTUCE
When buying lettuce in a clamshell, add a paper towel and store upside down.
- CELERY
To keep your celery firm for weeks, just wrap it in aluminum foil.
- KALE AND SWISS CHARD
To keep your kale, swiss chard and lettuce fresh for weeks, do not wash it. Wrap it in a paper towel and pop it back into the plastic bag.
- MUSHROOMS
To prevent your mushrooms from getting slimy, store them in a paper bag, and if you don’t have one, store them in a bowl with a small piece of plastic wrap, poke holes and store in the fridge.
- BROCCOLI
To keep your broccoli fresh for weeks, just wrap in a damp paper towel and pop it back in the fridge.
- HERBS
For all of your herbs, like cilantro, parsley and dill, wash them, trim the stems and place them in a mason jar with water.
- BERRIES
To keep your berries fresh for weeks, place them in a bowl along with 1 cup of white vinegar and 3 cups of water. You can use less of each for a smaller amount of berries. Let it sit for 10 minutes and rinse with cold water. Dry the berries. Transfer them to a container lined with paper towels. Cover and store in the fridge and enjoy the fruits of your labor.
