Easy food storage hack to revive vegetables – ‘keep their crunch’

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With the cost of living steadily increasing it is has become necessary to save money wherever possible. Express.co.uk spoke to food waste expert Jamie Crummie about how to preserve vegetables and herbs for maximum longevity and taste.

Nobody likes a shrivelled up, soggy vegetable – and Jamie’s first tip combats this problem.

Many people fling their vegetables in the cupboard or the crisper section of the fridge.

However, the expert suggested storing raw vegetables in water so they “keep their crunch”.

He told Express.co.uk: “Certain vegetables like carrots, celery or cucumber can go soft if left for a while.

“To avoid this, simply chop into sticks and place in a jar of cold water in your fridge.”

The container must be completely airtight in order for this food storage hack to work.

“Just remember to change the water every day or so to maintain the freshness,” the expert continued.

And this trick isn’t just for vegetables in stellar condition.

Jamie continued: “Top tip: this hack also works to revive vegetables that have already softened!”

This will save veggie lovers plenty of money overtime, as they will only need to buy their vegetables when totally necessary – not just after poor planning.

Food storage hacks are not just limited to veggies; Jamie told Express.co.uk how they could also maximise their herbs and minimise expenses at the same time.

Herbs and spices can often find themselves neglected at the back of cupboards, however, Jamie proposed a new space for the them – the freezer.

This tip is especially helpful as British summertime weather has reached new heights in recent weeks.

He explained: “Fresh herbs can dry out quickly – particularly in the summer heat!

“But my top tip to keep herbs usable for longer, is to chop them up, pop into an ice tray with olive oil and freeze.

“Then next time you’re cooking, you’ve got yourself a delicious herb oil to use!”

He continued: “Alternatively, try freezing the chopped herbs with some lemon rind and water for some zesty, aromatic ice cubes.

This is not only a money saver but a time saver too, for when the cooking begins.

Jamie Crummie is the Co-Founder of Too Good To Go, a service which connects customers to restaurants and stores that have surplus food.

According to the team at Too Good To Go, more than one third of the world’s food is wasted globally, but thes cheap and quick hacks are easy ways to combat this at home.

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