Store produce separately. Most fruits release ethylene, a ripening gas that occurs naturally. Most vegetables are sensitive to ethylene and will spoil faster when stored next to the fruit. (Get a specific list of ethylene producing fruits and ethylene sensitive vegetables here.)

Asparagus will keep longer in the refrigerator if you place the stalks standing up in a jar or glass of water, like flowers in a vase.

Wrap broccoli, celery, and lettuce in foil before you put them in the fridge. It will stay crisp for up to a month!

Store potatoes and apples together to keep the potatoes from sprouting. (Keep potatoes away from onions. The onions will spoil the potatoes faster.)

Wrap herbs in a damp paper towel then seal in a plastic bag. (This works well for fresh basil, parsley, dill and cilantro.)

Tightly wrap the crown of a banana bundle in plastic wrap to help keep them fresher, longer.

Keep a pre-mixed salad fresh by draping a damp (wrung out) paper towel over the top of the bowl and storing in the fridge.

Store fresh ginger root in the freezer to keep it fresh for much longer. This also make it easier to grate for recipes on a moment’s notice.

Place mushrooms in a paper bag in the fridge or in a cool, dry place. A plastic bag will trap moisture and cause them to mildew.

Wash berries in a vinegar produce bath before placing in the fridge. The bath will kill pesticides and keep your berries fresher, longer.

Keep unripe tomatoes at room temperature in a paper bag with stems down, or near fruit to ripen quicker. Keep ripe tomatoes out on the counter stems up.

Freeze broths and sauces in ice cube trays. Once froze, the cubes can be transferred to freezer-friendly plastic bags for easy storage. (You can also puree and freeze kale or spinach for use in smoothies, and lemon juice for your morning Hot Lemon Water.)