How to keep cut vegetables and lettuce crisp for days


Ever faced the disappointment of wilted lettuce or mushy veggies just days after buying them fresh? It turns out, factors like natural gasses, moisture, and even the very act of cutting them accelerate their decay. Fear not! Here are some effective ways to prolong the freshness of your veggies:


Slice them about 1/4-inch thick.

Place them in a container, covering them with a folded paper towel.

Seal the container with its lid and store upside-down. The paper towel absorbs excess moisture, keeping the cucumber slices crispy.

Bell Peppers:

Use a sharp knife for cutting to prevent exterior damage.

Remove stem and seeds, then slice or dice them.

Set them on a paper towel, wrap them, and place them in a bowl with around 1/2 inch of cold water. This keeps the peppers fresh for nearly a week!


Want to save money? Ditch the baby carrots and get the mature ones.

First, trim off the green tops (you can save these for soups if you'd like).

Store your carrots in a bowl of water. And guess what? This trick is effective for baby carrots too.


Experts tested three ways to keep lettuce greens fresh:

Rolled in a paper towel, then placed in a plastic bag.

Inside a hard plastic container with a paper towel.

In a plastic produce bag with a bit of air and sealed.

Results? All methods kept the greens fresh for a week. However, by day 10, the second method was the most effective. Store the greens in a container lined with paper towels without compacting them. The container safeguards the lettuce from bruising, while the air inside keeps the greens vibrant.

So, the next time you prepare veggies in advance, use these strategies to ensure they remain fresh and tasty!