How to Make Your Fresh Food Last Longer (Without Wasting Half Your Shop)

You’ve done your food shop with the best intentions. The trolley is full of fresh salad greens and herbs to boost your veggie intake and add more plant diversity to your week. But only a few days later, they’re slimy, wilted, and headed for the bin: along with your good intentions.

Does this scenario sound familiar? Food waste isn’t just frustrating, it’s also expensive and discouraging when you’re trying to eat well. The good news is that a few simple storage tweaks can stretch the life of your produce, save you money, and keep your meals packed with nutrients.

Here’s how to get more out of what you buy:

Herbs and Salad Bags

• Salad bags: Once opened, transfer the leaves to an airtight container lined with paper towel. The towel absorbs extra moisture (which can lead to wilted leafy greens), while the container protects them from being crushed.

• Fresh herbs:

  • Soft herbs (parsley, coriander, basil): Trim the ends and store them in a glass of water in the fridge (like a bouquet) with a loose cover of reusable wrap or a beeswax sheet. Basil prefers room temperature, out of direct sunlight.

  • Hard herbs (rosemary, thyme, sage): Wrap loosely in a damp paper towel, place in a reusable bag or airtight container, and refrigerate.

• Freezing herbs: Chop herbs and freeze them in ice cube trays with olive oil or water. Perfect for soups, stews, and stir-fries.

Apples, Citrus, and Other Fruit

• Apples: Store in the fridge to keep them crisp. They naturally release ethylene gas, which speeds up ripening of other produce, so keep them separate from sensitive fruits and veg (like leafy greens or cucumbers).

• Citrus (oranges, lemons, limes): Keep them in the fridge crisper drawer to extend freshness. If you’ll use them within a week, they’re fine on the counter.

• Bananas: To slow browning, separate them from the bunch or cover the stems with beeswax wrap. You can also keep them in the fridge to help slow down browning. Overripe bananas? Peel, slice and freeze for smoothies or baking.

• Berries: Line a container with paper towel, place berries in a single layer if possible, and refrigerate. Rinse only before eating to prevent mould growth.

General Produce-Saving Tips

• Don’t wash until you’re ready: Excess moisture speeds up spoilage.

• Use your crisper drawer properly: Most fridges have high- and low-humidity settings.

  • High humidity (closed vent): leafy greens, herbs, broccoli.

  • Low humidity (open vent): apples, pears, grapes.

• Revive tired veggies: Soak limp carrots, celery, or lettuce in cold water for 15-20 minutes to restore crunch.

• Freeze smart: Spinach, kale, and even zucchini can be frozen for smoothies, soups, or cooking. Blanching before freezing helps preserve colour and nutrients.

• Plan around “first to spoil”: Use delicate items like berries, salad bags, and fresh herbs early in the week, and save sturdier produce like carrots, cabbage, and apples for later.

A Final Word

Wasted produce isn’t just a waste of money. Food waste contributes to greenhouse gas emissions when it ends up in landfill. By storing food well and using it creatively, you’re not only saving money but also taking small steps that support sustainability. A little bit of prep, like transferring salad bags into containers, keeping apples separate, and freezing herbs, goes a long way. Think of it as extending the life of your shop and giving yourself more flexibility with meals.