Going from being a regular consumer to a zero-waste lifestyle can seem daunting at times. In reality, adopting a zero-waste lifestyle is simple and easy. After experiencing it myself, I realize now that it helps to have a place to start. Looking back on it, I wish I had a guideline back then that told me exactly how to go zero-waste. Especially when it came to the kitchen! That’s why I want to share with you guys my zero-waste produce storage tips today.
In order to avoid waste in the kitchen, we make most of our items from scratch. Meaning, we need to buy a lot of produce in order to have sauces, dips, and snacks readily available. However, I have learned through trial-and-error that produce needs to be stored in certain ways in order to stay fresh. Reusable storage bags like those made by W&P are the perfect solution to storing produce, especially veggies.
I, myself, own W&P’s porter bag starter pack in Cream, and I love it. It comes in other fun colors so that you can coordinate food items in the kitchen if you wish. The bags are heavy, durable, and sturdy. The starter pack comes in different sizes and shapes, making it ideal for different types of foods. And the zip-lock feature works really well. It seals out air as needed, and is easy to open and close.
I also love that these bags are dish-washer safe. I think that ease of use is the number one barrier to entry to a zero-waste lifestyle. It’s so easy to flip these bags inside out and wash them in my dish-washer.
I use these bags to corral my veggies together. It keeps my fridge organized and clean. The front of the bag is see-through, allowing me to know the contents of the bag at first glance.
Today, I will share with you a few zero-waste produce storage tips featuring the W&P starter pack.
Zero-Waste Produce Storage Tips
Lettuce
I remove the leaves from the stem of the lettuce head and rinse each one thoroughly in cold water. Instead of using a knife to do this, tear each leaf off the head. This will avoid a reaction with the knife that could turn leaves brown. After a good rinse, I dry each leaf with a kitchen towel. You can also use a salad spinner if you have one. Then I place them in a W&P bag, sometimes with a dish towel in it to absorb more moisture, and half-seal the bag closed. For lettuce, never seal the bag all the way. This will keep for 5 days.
Spinach and Arugula
Similar to lettuce, I rinse each leaf thoroughly, spread on towels or spin until very dry, then pack loosely in a plastic bag with a layer of towels to absorb moisture. Arugula will stay fresh in the refrigerator for about a week.
Kale
Wrap the dry kale bunch in a paper towel and store in a half-sealed bag in the coldest part of the refrigerator. If kept dry, kale will stay fresh for up to 6 days.
Chard
Wrap unwashed chard in a paper towel and store in a half-sealed bag in the refrigerator crisper for up to 7 days.
Radicchio
Wrap the whole, unwashed head of radicchio in a dampened paper towel and store in a half-sealed bag in a refrigerator crisper for up to 4 days. Wilted leaves can sometimes be revived by soaking in cold water.
Radishes and Turnips
Snip off leaves about ¼ inch from the top of the radish, clean off any soil with a vegetable brush. Wrap in a cloth or paper towel, and store in an unsealed bag or container in the refrigerator crisper for up to 2 weeks.
Alliums
Garlic, shallots and red onions will keep in the kitchen for two to three months in a basket or open bowl in a cool location; sweet (yellow) onions will keep for one to two months. Make sure they receive good air circulation to prevent rot. Store spring alliums, green onions, and leeks in the crisper drawer of the refrigerator for 10 to 14 days. Don’t store any alliums in the same container as potatoes.
Parsley, Cilantro and Herbs
Snip off ends of the stems, place in a jar with 1 to 2 inches of water, and store in the fridge for up to 3 weeks. I like to throw a W&P bag over the leaves, as it helps keep them fresh.
Celery
Wrap a whole, uncut celery in aluminum foil in the crisper drawer of your refrigerator for up to four weeks. Don’t wash or cut until ready to use. To store cut celery stalks, place in a container and submerge with water with a lid for up to two weeks. Replenish the water every couple of days. To store cutting celery, place in a jar with clean water and store in a cool place for up to a week. Celeriac will last several weeks in the fridge, and can also be chopped up and frozen to preserve.
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This post was sponsored by W&P, who kindly gifted us their porter bag starter pack so that we may continue to live a sustainable lifestyle. As always, all thoughts and opinions are my own.
