Keep vegetables fresh and crisp

Do you find you're throwing out a lot of wilted vegetables? Here are some tips to keep your vegetables fresh, crisp and longer-lasting:

If you find you've peeled too many potatoes for a potato salad or casserole, don't toss the uncooked extras. Put them in a bowl, cover with cold water and add a few drops of vinegar. Now they will keep in the fridge for three or four days.

Lettuce will keep longer if you transfer it from a plastic bag to a roomier paper bag before storing it in the refrigerator. Lettuce likes a little air, but don't think that calls for removing the limp and discolored outermost leaves; they may not be pretty, but these leaves help keep the inner leaves crisper.

Keep lettuce crisp in your refrigerator by storing it in a sealed plastic bag with a slice of almost-burned toast. The toast will absorb some of the excess moisture that would otherwise wilt the lettuce. As long as you replace the toast when it gets soggy, the lettuce should stay crisp for up to two weeks.

Line the crisper drawer of your refrigerator with paper towels, which will absorb the excess moisture that does no favours for the veggies inside. Replace the towels as they become damp. Another way to dehumidify the drawer is to tuck two or three brand new clean kitchen sponges among the vegetables, squeezing moisture out over the sink as needed.

Keep kale, collards, mustard greens and other greens fresh longer by storing them in the refrigerator with a stainless steel fork or knife. Just open the storage bag, slip in the utensil, and reclose.

Celery is all about crispness, so when it starts to go soft, you may as well throw it out. Right? Not necessarily. Try this first: Put limp stalks in a bowl of cold water with a few slices of raw potato. After an hour or so in this starchy bath, the stalks may deliver the crunch you expect.

These handy tips will help keep your vegetables fresh and crispy and have your family happily crunching on salad at every meal.

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