A bowl of radishes

Fighting food waste

Keep your vegetables crisp and fresh for a long time

Spring brings fresh vegetables into our kitchens and onto our plates. Learn what you can do to keep lettuce, kohlrabi, sprouts and radishes fresher for longer.

From
Claudia Schmidt
Date
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Tip
  • Lettuce should always be kept in the fridge. Washed and dried heads of lettuce will keep for a week in a storage container with a sieve insert on the bottom. A plastic bag is a good option for loose leaves.

  • The tops of radishes should be removed straight after buying them, as the leaves pull water out of the radishes, making them go limp. They'll stay fresh and crisp in a storage container or a plastic bag.

  • Herbs such as chives and dill should also be kept in the fridge, whereas parsley can be left on the kitchen counter uncovered in a glass of water.

  • Sprouts and microgreens will stay fresh for a few days if they're washed and stored in plastic. It's important to wash them well again before use.

  • Kohlrabi will keep well in the fridge for a week. Wrap the tubers in a damp cloth.

  • You can stop wild garlic leaves from going limp soon after harvesting by transporting them in a closed plastic bag or plastic container. At home, store them in a container or bag with a couple drops of water or a damp piece of kitchen roll and use within two days.