I don't exactly have a green thumb, so as the weather gets nicer I take advantage of the fresh produce at the grocery store.
Or at least I try to.
Last year I stocked up on fruits and veggies, but I must have thrown out at least half of what I bought.
No matter how fast I eat it, it seems like healthy food just disintegrates in my fridge.
A little research revealed that I was to blame (no surprise) because I wasn't storing my leafy greens properly.
Learn from my mistake and save some money this year by following these healthy tips.
Most herbs fall into two categories, with their own methods for keeping them fresh.
Always begin by washing your herbs and patting them dry with a paper towel.
Hardy herbs (including rosemary, thyme, sage, and chives) can be rolled up in paper towel - like a cigar - and stored in a Ziploc bag in your fridge.
Tender herbs (like parsley, cilantro, dill and mint) need a little more care.
Cut off the bottom of their stems, and trim any wilting leaves. Next, fill a mason jar with an inch or so of water and add in the herbs like a bouquet.
To seal in the freshness, flip a Ziploc bag over the top of the jar and fasten it with a rubber band, then stick the whole jar in the fridge.
But some herbs require a little more care:
Give the leaves a dunking in cold water, or a wash with a salad spinner, then dry them out.
Lay them on a paper towel and leave everything in an open container.
You can keep parsley fresh in the fridge by wetting the paper towel every so often.
Treat this plant like other tender herbs, but leave the covered mason jar out on the counter, just away from direct sunlight.
Chives and other "small herbs" can be chopped up and frozen.
Sprinkle them into an ice cube tray and cover them with water. Not only will they keep fresh, this also divides your herbs into portions.
This technique works well for sage and thyme too.
Now, if your fruit keeps going moldy, we have some suggestions.