We talk about the best tips for storing fresh produce a lot around here.

My goal is to help you eat more seasonal, fresh foods. If you’re going to bring these foods into your home, you need to know how to store them properly so they don’t end up in the garbage at the end of the week.

So far, we’ve talked about how to…

• Cut carrots & celery and place them in water.
• Store fresh herbs (my favorite being cilantro) and green onions like a bouquet of flowers. 
• Wash berries in a vinegar bath.
• Store lettuce with a towel or in a special bin.
• Freeze fresh berries in season.
• Store fresh asparagus for longer.
• Store radishes in a bowl of water.

And today we’re going to talk about bell peppers, one of my favorite veggies, rich in vitamin C, potassium, folate, and vitamin A. And available nearly year-round.

Best Way to Store Whole Peppers

• Shelf Life: A couple of weeks
• Location: In the Crisper Drawer of the Fridge

Best Way to Store Cut Bell Peppers

Shelf Life: 4-5 days
Location: In the Fridge

Storing Halved Peppers

If you only use half a bell pepper and have the other half leftover, keep the seeds and stem attached to the unused half and store the bell pepper in the crisper drawer of the fridge (either in a reusable bag or loose in the crisper drawer).

Keeping the seeds and stem attached will keep the halved green bell peppers (or red peppers or yellow peppers) fresh for longer (about 1 week). 

Do peppers last longer in the fridge or on the counter?

It’s best to keep bell peppers in the fridge for long term storage (and use within a couple of weeks).

Raw bell peppers may be stored on the counter, at room temperature, for 1-2 days (in their whole form), but this is not the ideal conditions or a good option for storing the peppers longer.

How long do peppers last?

When stored in the right place (in the fridge, a dry place), whole bell peppers will last a couple of weeks or longer. 

Cut peppers will last about 7 days if stored in an airtight container with a paper towel lined on the bottom.

Too much moisture will cause peppers, whether sliced, cut, or whole, to develop mold and soft spots. Both the crisper drawer in the fridge and an airtight container with a paper towel will keep moisture from building up on the peppers.

What to Look for When Buying Bell Peppers

No matter how you keep bell peppers, a bad bell pepper is just that. No storage method will delay the inevitable if the bell pepper has already gone bad. Here’s what to look for at the grocery store or farmer’s market:

• Firm exterior
• A glossy exterior
• Brightly colored
• Feels heavy for the pepper’s size
• No soft spots and little or no wrinkles
• No mold growth: brown spots, black spots, or fuzzy spots

If your peppers are going bad, or have bad spots, cut off the spots and use the peppers immeadiately. Either enjoy the peppers with a meal or freeze for later.

How to Use: Recipes and Ideas

One of the best things about bell peppers is how many different ways there are to eat this healthy vegetable. You can eat both raw or cooked bell peppers. And unlike cauliflower, bell peppers actually taste great raw!

Chili: Green bell peppers (or red or yellow peppers) and poblano peppers are a great addition to a homemade chili. I make this stove-top chili or Instant Pot chili.

Easy Ground Beef Stuffed Peppers: Cut bell peppers (any color) in half and fill with cooked ground beef, seasonings, and tomato sauce. Top with cheese for an easy dinner or lunch. This recipe is also freezer-friendly!

Tex Mex Vegetarian Stuffed Peppers: Another stuffed pepper dish, made with rice, beans, and seasonings and stuffed inside bell peppers of any color.

Dip: Serve bell pepper sticks (slices) with classic hummus, pink beet hummus, guacamole, homemade ranch, or eggplant dip. Make a fun grazing board with bell pepper sticks as a veggie option with a dip of choice.

Tomato Soup: Roast tomatoes, red bell pepper (any color works), and onion with seasonings and blend into a flavorful soup. Serve with grilled cheese, salad, baked potatoes, or quesadillas on the side.

Sheet Pan Chicken Fajitas: Roast up chicken with sliced bell peppers and onions for an easy fajita dinner.

Sheet Pan Sausage and Peppers: Bell peppers, potatoes, and sausage (pork or chicken) come together to make an easy sheet pan dinner.

Omelette: Chop a quarter of a bell pepper and saute it in a bit of oil, then add to a cheese omelette.

Make-Ahead Omelet Cups: Saute bacon, bell pepper, and spinach, then bake with eggs in a muffin tin for an easy breakfast. A fun way to change up eggs for breakfast (one of the 15 different ways to cook eggs).

Instant Pot Fried Rice: The easiest one-pot “fried” rice recipe, made with bell peppers, carrots, onion, garlic, chicken and rice.

Orange-Ginger Chicken Stir Fry: Add bell peppers to a homemade chicken and veggie stir-fry.

Veggie Fajita Quesadillas: This recipe is made with poblano peppers, but you can sub in bell peppers of any color.

Sheet Pan Egg Hash: Chop up a bell pepper and potatoes, then roast them on a sheet pan and add eggs during the last few minutes of cooking. One of my favorite recipes from 16 different egg styles to cook at home.

How to Freeze Bell Peppers

A great way to store a lot of bell peppers for a long time, or preserve one or two peppers before going bad, is to freeze peppers. Freeze raw peppers of any color: red bell peppers, green bell peppers, or yellow bell peppers. 

• First thing is to wash the peppers, then remove the seeds and stems. Dry and remove any extra moisture on the peppers with a towel.
• Next, chop or slice the peppers (chop if you plan to use in soup or fried rice, slice for fajitas), then spread the peppers on a cookie sheet or sheet pan in a single layer.
• Freeze the peppers until firm (about 1 hour), then transfer to heavy-duty freezer bags or a freezer-safe storage container. Remove as much air from the bag before freezing (squeeze the bag as you seal it). 
• Freeze for up to 4 months.
• The best uses for straight-from-the-freezer peppers: sheet pan meals (like sausage and veggies), fried rice, fajitas, tomato soup, or in chili and other soups.

The Very Best Way to Store Asparagus

If stored improperly, asparagus will dry out within a couple of days, leaving a slimy texture and unpleasant flavor. A fresh bunch of asparagus should be vibrant, dark green, white (for white asparagus), or purple (for purple asparagus) with a crisp “snap” to the stems.

With this storage method, you will extend the life of your asparagus. It will last a week (or longer). I’ve even had it go a couple of weeks in the refrigerator.

This kitchen tip teats the asparagus like a bouquet of flowers, allowing the bottom of the stems to “drink” water, keeping the asparagus well hydrated with a just-picked flavor. The same trick is used to store other tricky produce items, like cilantro, other fresh herbs, and green onions.

Here are the simple steps for the easiest way to store raw asparagus.

When is the best time to buy asparagus?

The very best time to buy asparagus in during its growing season. In North America, this is between the months of February through June, with the peak in April. You’ll get the freshest asparagus during these months.

How to Eat: 11 Best Recipes & Cooking Ideas

One of the best things about asparagus is how many different ways there are to eat this healthy vegetable. Asparagus can be a main meal (a soup or quiche) or a side dish. And you can eat both raw or cooked asparagus.

Here are a few of my favorite cooking methods and recipes.

Steamed: There’s a delicious tenderness to steamed asparagus. Add an inch of water to a skillet and bring to a boil. Once boiling, add rinsed asparagus, in a steamer basket, to the water. Cover and cook for 3-5 minutes, then remove and top with salt and butter.

Sautéed: Cut asparagus into 1-2 inch pieces. Melt 3 tablespoons butter in a skillet over medium-high heat. Add the asparagus and cook until tender, then add 2 cloves of garlic minced, salt, pepper, and any chopped fresh herbs (dill or parsley are lovely).

Grilled: Preheat a grill to 400F. Place whole asparagus stalks in a shallow bowl and toss with olive oil to coat. Then toss with salt and pepper. Place the stalks on the grill and cook for 6-10 minutes, until tender.

Mini Asparagus Quiche: A great way to prep breakfast in advance. Make mini crust-less quiche with leeks, asparagus, and bacon. Enjoy for breakfast all week.

Frittata: Make a frittata on the weekend with asparagus, eggs, and cheese. A great spring brunch recipe or make this on Sunday to enjoy on busy weekday mornings.

Cream of Asparagus Soup: A spring classic that’s far easier to make than it sounds. Just cream, broth, seasoning, and the star of the show (asparagus). Serve with bread, biscuits, grilled cheese, or quesadillas on the side.

Shaved Asparagus Salad: Arugula, shaved asparagus, parmigiano-reggiano cheese, and nuts make this salad a show stopper!

Prosciutto Wrapped Asparagus: Wrap asparagus in prosciutto and bake at 400F until tender. A great way to serve asparagus as a side dish for Mother’s Day, Easter, a Baby Shower, or just a fun side dish with a spring salad or protein.

Toss with Pasta and Pesto: Grill or saute asparagus, then cut into 1-2 inch pieces. Toss with cooked pasta and homemade pesto. Add grilled chicken breasts for protein, or serve on the side with crispy chicken thighs.

Add to Stir Fry: I make this orange-ginger chicken stir fry almost weekly. It’s a great meal to change up based on what’s in season. Instead of snap peas, add 1-2 inch pieces of asparagus during the spring season.

Asparagus Stuffed Chicken Breasts: One of my favorite dinner meals. Wrap chicken breasts around asparagus spears and bake. Serve with the easiest baked sweet potatoes, Instant Pot mashed potatoes, Instant Pot rice, or your favorite side.

3 More Storage Methods

1. Room Temperature

Shelf Life: 2 Days

If you’re planning to use fresh radishes within a couple of days (and need short term storage), store them on the counter, at room temperature. This works best if your home is cool (not during the hot summer without AC running).

Step 1: Separate the radish bulbs from the leafy green tops by tearing the greens from the bulb or cutting off the top of the radishes.

Step 2: Add radishes to a medium or large bowl. Fill the bowl with fresh water to fully submerge the radishes in the water.

Step 3: Place the radishes on the kitchen counter. Store for up to 2 days.

2. Bag in The Fridge

Shelf Life: 10-14 Days

Another easy storage option that keeps radishes fresh for 10-14 days is to store the radish bulbs in a bag with a damp paper towel. If you don’t have room in your fridge for a bowl, this is a great space-saving option.

Step 1: Separate the radish bulbs from the leafy green tops by tearing the greens from the bulb or cutting off the top of the radishes. You can leave a small portion of the stems, but not the leaves.

Step 2: Place the unwashed radish bulbs in a gallon-size plastic bag (or reusable silicone bag).

Step 3: Line the bag with a couple of damp paper towels or a kitchen towel (like a flour sack). Seal the bag, removing as much air as possible.

Step 4: Store the bag in the crisper drawer of your fridge.

3. Root Cellar or Basement

Shelf Life: Up to 3 Months

I live in Florida and don’t have a basement or root cellar. If you do, this method will keep radishes fresh for up to 3 months. A great way to preserve a bounty of home-grown or farmer’s market radishes during the off season.

Step 1: Find a small box, like an old shoebox, to use for storing the radishes. Make sure the box is large enough to house all the radish bulbs without overcrowding.

Step 2: Add dirt or sand to the box, misting the soil/sand with water to dampen.

Step 3: Separate the radish bulbs from the leafy green tops by tearing the greens from the bulb. You can leave a small portion of the stems, but not the whole leaves.

Step 4: Place the unwashed radishes in the damp sand or dirt, completely covering the radishes.

Step 5: Store the radishes for up to 3 months in a cold, dark place (basement or root cellar). Check on them regularly for safety.

Should you wash radishes before storing?

I don’t see any reason for washing radishes before storing (unless they’re super dirty). It’s not necessary, but also won’t harm the radishes if you choose to wash them before storing in the fridge.

Before using stored radishes, run as many as needed under fresh water, using a vegetable scrubber if needed to remove dirt.

If you’re using the root cellar/basement method, NEVER wash radishes before storing as washing will cause mold and rot to grow.

How do you keep cut radishes fresh?

Cut radishes (sliced or chopped) will stay fresh and crisp for up to 3 days in the fridge. Cut, slice, or chop as many radishes as needed and place the radish slices in an airtight container in the refrigerator. This is a great way to prep radishes in advance for salads, sandwiches, or snacking.

Add a small, damp paper towel to the base of the storage container to keep the radish slices extra crisp and moist, if desired.

Other Ways to Preserve Radishes

Two of the best ways to preserve radishes for a few weeks or months are: pickling and fermenting.

Fermented Radishes

Fermenting was commonly practiced before the age of modern food storage options, like the refrigerator and freezer. Learn more about fermentation and its health benefits in this podcast episode.

To ferment radishes, you need a jar, sliced radishes, water, salt, garlic, dill, and patience. It takes about 10-14 days for radishes to fully ferment. Once fermented, store in the fridge and enjoy for several months. Add fermented slices to sandwiches, salads, fried rice, or enjoy for a snack. Recipe: Fermented Radishes

Pickled Radishes

Pickling is the next best option, although the radishes will only last a couple of weeks in the fridge vs. months when fermented. Add sliced radishes to a mason jar with warmed apple cider vinegar, sugar, salt, and water. Place the jar in the fridge for a quick overnight pickling. Top on sandwiches, salads, or enjoy as a snack. Recipe: Pickled Radishes

How to Eat Radishes

Raw radishes are one of my favorite root vegetables. With a distinguishable crunchy texture (like a raw vegetable chip) and peppery taste, they can be enjoyed in a variety of ways. Radishes have become a staple in my fridge.

Different Types of Radishes

• Red Radishes: The most common round, red radish with a white interior sold in most grocery stores.
• Easter Radishes: Just like the round, red radish, but comes in a variety of colors: white, purple, pink.
• Watermelon Radishes: Tan exterior with a gorgeous hot pink center.
• French Breakfast Radishes: A small, skinny red radish with a white interior.

Recipes & Ideas

Eat both the flesh and skin of a radish. There’s no need to peel a radish. Just slice or chop and enjoy.

Slaw: Add radishes to a slaw with cabbage, carrots, and cilantro. Or, make a slaw with just salt, thinly sliced radishes, lime juice, and cilantro. Toss the ingredients together and enjoy. The acid (lime juice) in a slaw will tame the peppery flavor associated with radishes. Top on tacos, nachos, or fajitas.

Salad: I always add thinly sliced or finely chopped radishes to a green salad. Choose any leafy green, add chopped radishes and other veggies, and homemade vinaigrette. The crunch of the radish adds great texture and a peppery flavor.

Garnish: Thinly slice radishes and add them as garnish on top of your favorite meal: black bean and chicken nachos, quesadillas, ground beef tacos, chicken fajitas, sandwiches, scrambled eggs, a cheese omelette, eggs in a basket, etc. Not only are radishes a beautiful garnish, but also add a bright, peppery flavor.

Radish Toast: The French know that simplicity is gourmet. Radish toast is the perfect example: cut a slice of baguette or your favorite sourdough bread, spread with salted butter, add a layer of thinly sliced radishes and top with salt. Add a chopped fresh herb, if desired, like parsley, basil, or dill. AMAZING!

Roasted: Roasting radishes takes away some of the intense, peppery flavor. Cut radishes in half, sprinkle with salt and drizzle with olive oil. Roast on a sheet pan at 450F for 15 minutes. Serve alongside a roasted whole chicken, crispy chicken thighs, seared fish, grilled steak, or your favorite protein.

Dip: Serve sliced radishes with a dip, like classic hummus, pink beet hummus, guacamole, homemade ranch, or eggplant dip. Make a fun grazing board with radishes as a veggie option with a dip of choice.

What can you do with radish tops?

Radish leaves are edible, with a bit of peppery flavor. Cut the leaves off radish bulbs and save them. Store the leafy greens just as you would lettuce, washing and drying just before using.

Use the leafy greens to make a delicious radish pesto to toss with pasta. Or, saute the greens with garlic, olive oil, and salt in a skillet. Add a squeeze of lemon juice after cooking (2-3 minutes to cook them down) to cut through the peppery flavor.

How long does cilantro last in the fridge?

If you bring this fresh herb home from the farmer’s market or grocery store and toss it in the fridge, it will likely only stay fresh for 3-4 days max.

Here’s the good news…if you store that same herb in a glass of water or paper towel, you’ll be able to keep it fresh for 2-3 weeks in the fridge.

It’s all about proper storage!

What causes cilantro to go bad?

Bad cilantro will have an unpleasant smell, with yellow or brown leaves and slimy black spots. It won’t have the classic fresh, citrusy, almost-peppery taste and scent that so many of us love.

Instead, it will have an “off smell” just like rotten lettuce (how to store lettuce and other leafy greens).

Limp leaves don’t mean the herb has gone bad; it just needs moisture!

The most common causes of bad cilantro

• Excess water on the leaves: causes spoilage and slimy, dark leaves.
• Dry air: causes the leaves to go limp and shrivel up, sometimes the cilantro can be revived by soaking the leaves in ice cold water.

If a portion is going bad (slimy leaves, yellowing and browning), remove the decayed leaves before storing the rest. This goes for all fresh herbs: parsley, basil, mints, rosemary, etc. Discard bad spots before they spread and cause premature spoilage for the whole bunch.

Method 1: In a Glass of Water

• Fill a large mason jar or drinking glass a 1/4 the way full with cool water (about an inch of water, enough water for the stems to take a drink). Place an unwashed bunch of cilantro, stems down, in the jar of water (like a bouquet of flowers).
• Place a Ziploc bag (or a reusable silicone bag) over the leaves. Secure the plastic bag at the mouth of the top of the glass jar with a rubber band. Store in the refrigerator.
• Shelf Life: Will stay fresh for about 2-3 weeks. Change the water as needed. This easy trick is my favorite of the different methods.

Method 2: In a Paper Towel & Ziploc Bag or Airtight Container

• Place 1-2 layers of paper towel on the kitchen counter (or use a lightweight cloth towel, like a flour sack). Add the unwashed cilantro in a single layer over the top of the paper towel. Roll up the herb in the paper towel (like a jelly roll).
• Place the rolled-up cilantro in an airtight container or Ziploc bag. Seal and store in the fridge. If you have a large bunch, you may need to separate the bunch into two portions and use multiple paper towels.
• Shelf Life: Will stay fresh for about 2 weeks. Change the paper towel if it becomes too wet.

How to Use & Recipes

This herb is so incredibly popular because there are many different ways to use it. Personally, I always have cilantro on my grocery list and in my farmer’s market basket. It can take any meal from good to AMAZING!

How to Use Fresh Cilantro

Chop the leaves and stems (yes, both are edible), then add to your favorite recipes or garnish on your favorite dishes…

• Garnish Meals: Adds a fresh, citrusy finish to dishes like enchiladas, quesadillas, black bean soup, sheet pan chicken fajitas, refried beans, “fried” rice, or chicken stir fry.
• Add to Dip: Mexican-inspired dips use cilantro for its fresh, vibrant flavor. Mash with avocados for a homemade guacamole. Try a homemade salsa recipe: mix with tomatoes for a homemade fermented salsa or fresh blended salsa.
• Add to Slaw or Salad: Add fresh flavor to a slaw for tacos or add to a salad. Make a cucumber, feta, and chickpea salad with zesty cilantro flavor. Make a slaw (great for tacos).
• Flavor Rice: Take plain rice to the next level by adding chopped cilantro to warm, home-cooked rice (about 1/2 cup chopped for every 2 cups of cooked rice). Add the juice from 1-2 limes for extra flavor.

How to Wash Cilantro

Unless cilantro is overly sandy or dirty, simply run a handful of cilantro (both stems and leaves) under cold water before use.

If the cilantro is sandy and dirty and needs an extra washing, fill a large bowl (or the basin of a salad spinner) with cold water. Submerge the cilantro in the water for a few minutes. The dirt and sand should drop to the bottom of the bowl after a quick soak. Remove the cilantro and rinse with cold running water before drying.

How to Cut Cilantro

Check out this tutorial for how to chop cilantro for a detailed photo-by-photo example. The best part about cilantro is that you can eat both the stems and leaves! And both taste amazing, with great texture.

9 Delicious Uses & Recipes Using Cilantro

• Sprinkle chopped cilantro as a garnish over: enchiladas, quesadillas, black bean soup, sheet pan chicken fajitas, refried beans, “fried” rice, or chicken stir fry.
• Sprinkle over taco salad: combine lettuce, taco ground beef, tomatoes, shredded cheese, cilantro, sour cream, and tortilla chips.
• Sprinkle over homemade chicken and bean nachos.
• Make a slaw (great for tacos).
• Make a chicken and napa cabbage salad with bright, zesty cilantro flavor.
• Mix with tomatoes for a homemade fermented salsa or fresh blended salsa.
• Mash with avocados for a homemade guacamole.
• Make a cucumber, feta, and chickpea salad with zesty cilantro flavor.
• Mix with rice, just before serving. Add the juice from 1-2 limes for a cilantro-lime rice.
• Make a marinade for chicken by combining olive oil, lime juice, garlic, and cilantro.
• Make a cilantro salad dressing.
• Make chimichurri cilantro sauce and serve with grilled chicken kebabs.

Frozen cilantro will be limp after freezing, so it’s best to use the frozen herb for cooking; not garnishing dishes or making slaws or salads. Fresh cilantro is always best, in my opinion, but if you need to freeze cilantro, it is possible.

How to Make Fresh Food Last Longer

Taking time to properly store produce and fresh food is the most important thing you can do to make this food last longer. I think most people end up with rotten food issues because they don’t take a few extra minutes to properly store that food after grocery shopping.

Trust me, I used to be that person, too.

But throwing out one too many heads of lettuce and cartons of strawberries can be just the wakeup call needed to realize that food storage is super important.

If you’ve taken the time to buy groceries and spent money on this food, why not spend time storing this food so it will last for days or weeks?

I recommend taking time to clean out your fridge before going to the grocery store or farmer’s market. I usually do this Friday night, after dinner. You don’t want to add new food on top of the old food, without first doing some clean out.

As you pull things out, organize the space, wipe down any spills, consolidate anything that can go together, and make a mental note of anything that needs to be used ASAP or anything you need to restock.

I use my all purpose cleaner spray with vinegar or all purpose spray without vinegar to wipe down the shelves. These cleaners are easy to make, non-toxic, and work great for cleaning stains and deodorizing the fridge.

Now is also the time to toss anything that has seen better days. Hopefully, after using today’s 9 produce hacks, you won’t need to toss much.

1. How to Store Leafy Greens

The key to storing leafy greens is to avoid too much moisture build up on the greens and to keep air circulating in the storage bag or container. I suggest 3 methods: 1) Use a gallon-size bag with a paper towel inserted, 2) Use a large glass container with a paper towel inserted, 3) Use a produce keeper container from OXO. These methods will keep leafy greens fresh for about 2 weeks.

I share about each of these methods and tips for buying leafy greens in this post.

2. Store Cut Carrots and Celery in Water

Carrots and celery can quickly go limp if stored open in the fridge. If you plan to use the carrots and celery quickly, this is fine but if you plan to store carrots and celery for weeks, here’s the best hack. Cut celery and carrots into sticks, then place in a glass jar and fill with water, and place a lid on the jar. Store the carrots and celery, now submerged in the water, in the fridge for up to 3 weeks. Just change out the water every few days.

Check out this post for all the details about this produce hack.

3. Keep Berries Fresh and Mold Free with Vinegar

Ah, berries. We all love them but they can be a pain in the rumpus to store. Mold seems to take over even the freshest of berries within just a day or two. To keep the mold away from berries for longer, wash berries in a vinegar and water bath. I use 1/4 cup white vinegar to 3 cups of water. After soaking the berries, wash with fresh water and air dry, then store in a paper towel lined jar with a lid in the fridge.

I share all the details in this post.

4. Store Fresh Herbs Like a Bouquet of Flowers

I LOVE fresh herbs. Fresh herbs take any meal from okay to AMAZING! Chop fresh herbs and mix them with greens for a flavorful salad, add fresh herbs to chicken or tuna salad, top a bowl style meal (protein, Instant Pot rice, and frozen roasted veggies) with a generous amount of fresh herbs, make a pesto, make chimichurri sauce for marinating meat. The list could go on.

While I love fresh herbs, I don’t love tossing wilted herbs that have seen better days. The solution is easy: store fresh herbs just like a bouquet of flowers, in a jar with some water and then add a bag over the top of the herbs. This will keep most herbs, like cilantro, rosemary, and parsley, fresh for about 2 weeks, sometimes longer.

Basil is the one exception to this rule, as it prefers to be kept on the counter (with no cover). Check out this post for how to store every kind of fresh herb.

5. Store Green Onions Like a Bouquet of Flowers

Green onions are similar to herbs in that both are versatile and should be stored like a bouquet of flowers. Store green onions in a glass filled 1/4 way full with water and a bag over top in the fridge. Green onions will last about 2-3 weeks when stored this way.

Check out this post for the full details, plus what to look for when buying green onions and ways to use green onions.

7. Store Fresh Radishes in a Bag or Water

One of my favorite vegetables is radishes. I know, random, but they’re so good for you and there are many different ways to use a bunch of radishes: salads, sandwiches, roast them, a taco topping.

Store fresh radishes in a bag with a damp towel or submerged in water. Or, freeze radishes or ferment them for months. Check out this guide for how to store and use radishes.

Clean & Wash Strawberries With Vinegar

After bringing strawberries home from the market, u-pick farm, or store, the first step is to wash and clean the berries. The best way to do this is with a vinegar bath.

Whenever I suggest this, I’m usually met with resistance, “But I don’t want my berries to taste like vinegar!”

I promise the berries will not taste like vinegar. The vinegar doesn’t change the flavor of the strawberries, blackberries, or blueberries in anyway.

To make a vinegar bath, combine 3 cups of water to 1/4 cup of white vinegar or apple cider vinegar in a sink, bowl, or salad spinner basin. Add the berries to the mixture and allow to soak for 10 minutes. Then rinse with fresh water and dry on a towel.

How to Store in the Freezer

When strawberries are in season, stock up and freeze! Freezing is a great way to store berries long-term (6 months).

The best way to freeze berries is to first wash them, flash freeze on a sheet pan (to avoid berries sticking together), then transfer to a storage bag.

• Wash and clean the berries. Since you’re not storing them in the fridge and don’t need to worry about mold growth, clean them in fresh water. Or, if you want to remove dirt and other bacteria, use a vinegar bath.
• Dry the berries on a towel on the counter. Once dry, remove the leafy green parts and place on a parchment paper line baking sheet, in a single layer. Freeze for 1 hour, or until frozen solid.
• Add the frozen berries to a freezer bag for long-term storage (about 6 months).

Learn more: How to Freeze Fresh Berries

What to Make with Fresh Strawberries

The berries are washed, cleaned, and stored away in the fridge. Now you’re ready to enjoy them. Here are a few of my favorite ways to use fresh berries…

• Healthy Yogurt Bowls
• Added to Muffins
• Add to Smoothies
• Homemade Jam
• Topping on Vanilla Ice Cream
• Brightening Face Mask
• Strawberry Syrup for Ice Cream or Milk
• Fruit Salad

What to Make with Frozen Strawberries

Frozen strawberries aren’t plump like fresh berries, so they can be a challenge to use in different ways. Of course, we all love a smoothie made with frozen berries. Here are a few more ways to put them use…

• Homemade Strawberry Jello
• Strawberry-Lemonade Popsicles
• Froyo (Frozen Yogurt)
• Ice Cream
• Fruit-on-the-Bottom Yogurt: Add to a mason jar, top with yogurt, place in the fridge until ready to enjoy. The berries will turn into a mush that creates the perfect fruit-on-the-bottom yogurt!