Let Us Save Your Lettuce

The key to keeping the green in your wallet instead of in the trash is storage. Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to premature decay of ethylene-sensitive vegetables. For example, if you put spinach or kale in the same bin as peaches or apples, your greens will turn yellow and limp in just a couple of days. It's a great summer science experiment for the kids, but not so nice for the nostrils — or the budget. Learning which fruits and vegetables should be kept apart is the first step to saving money.

Refrigerate These Gas-Releasers: Apples, apricots, cantaloupes, figs, honeydews

Don't Refrigerate These Gas-Releasers: Avocados, bananas (unripe), nectarines, peaches, pears, plums, tomatoes

Keep These Away From All Gas-Releasers: Bananas (ripe), broccoli, Brussels sprouts, cabbages, carrots, cauliflower, cucumbers, eggplants, lettuce and other leafy greens, parsley, peas, peppers, squashes, sweet potatoes, watermelons

Cold-sensitive fruits (including avocados and tomatoes) should be stored at room temperature until ripe. Once they're fully ripe, they can be refrigerated to preserve their freshness. For best flavor, return them to room temperature before eating.

Try these easy tips to prolong the shelf life of your favorite fruits and veggies.

Lettuce and Salad Greens

Lettuce This trick is great for extending the life of your bagged greens and heads of lettuce. If using a whole head of greens, tear it apart into desirable pieces before starting the process.

Rinse greens or lettuce in cold water and then give them a whirl in a clean salad spinner. (You do have a salad spinner, don't you?)
Remove leaves and put into a large clean bowl along with 1 quart cold, clean water and 1/4 cup of white vinegar. Swirl the greens around for a few minutes.
Put greens back in salad spinner and take for a spin to dry off.
Wrap the washed greens in a clean paper towel and put in a re-sealable plastic storage bag. Partially seal the bag and store in the crisper drawer of your refrigerator.

The vinegar will help keep the lettuce and greens fresh and crisp a few extra days, and they won't be left with a vinegary aftertaste.

Strawberries

Buy strawberries that are vibrant, deep red in color. Look all around the container for damaged fruit. Do not wash the berries until you are ready to eat them. Never store wet berries. If you wash too many, be sure to dry your berries carefully before putting them back in the fridge and eat them as soon as possible. You might even consider folding a paper towel into the bottom of the container to absorb any drips.

If you did go overboard during that strawberry sale, don't fret — freeze! Strawberries can be frozen whole, sliced or crushed. To freeze whole strawberries:

Hull the strawberries, removing the stem and caps.
Thoroughly wash the strawberries and shake off excess water. Pat dry with a kitchen towel.
Place clean strawberries in a single layer on a large, clean cookie sheet. Freeze at least 12 hours or until completely solid.
Place frozen strawberries into an airtight, freezer-safe container or in a re-sealable freezer storage bag. If using a bag, take time to press all the air out of the bag.

The frozen strawberries will last six months in the freezer and are perfect to add to smoothies! Try using a few frozen strawberries instead of ice cubes in a glass of iced tea or water.

Fresh Herbs

Basil Most recipes call for less herbs than the bunches you buy in the Produce Department. Don't let the extra go to waste. Wash the herbs under cold running water. Shake off the excess water and lay out on clean paper towels. Loosely wrap the herbs in the paper towels and store in a re-sealable storage bag. Be sure to keep different herbs separate and label the outside of the bag with contents and date. Store in the crisper, where the humidity control will keep them better longer.

Also consider making a nice pesto with your leftover herbs and freeze it in ice cube trays for future use in sauces, pastas, or as a spread for sandwiches.

Avocados

Extend the life of your ripe avocados by storing them in the refrigerator, unbagged and away from other fruits and vegetables. When they start to shrivel, it is time to make guacamole. You can also freeze unused avocados for a couple of months. Simply mash or purée avocados and mix well with lime or lemon juice. Place purée in an airtight container or freezer bag for up to two months.