From shrivelled beans to wilted herbs, it’s always frustrating finding spoiled fruits and vegetables at the bottom of the fridge.
But popular TV chef Khanh Ong has offered his simple tricks for making fresh herbs and green vegetables last for up to two weeks.
WATCH THE VIDEO ABOVE: How to keep vegetables fresh for longer.
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The professional cook, from Melbourne, explained how some produce require more humidity than others so storing them properly in the fridge can help you save money on groceries and reduce food waste.
“With the cost of living just being rude, I wanted to show you how I store my vegetables so I can make them last longer so they don’t go to waste,” Ong explained.
“I do these shops every week to 10 days and usually this would be more than enough vegetables to feed me and also any guests that come around.
“I just got back from the market… so here’s how I make all my herbs and vegetables last me seven to 10 days.”
Popular TV chef Khanh Ong has offered his simple tricks for making fresh herbs and green vegetables last for up to two weeks. Credit: Khanh Ong
With herbs, Ong said he usually gives them a quick wash under water, remove any stems he doesn’t need, wraps them in paper towel and then stores them in an airtight container.
“You don’t have to dry these herbs because you want it to be a little bit moist,” he said.
“I would roll up my herbs with a paper towel and then put it into a little container. And then I would just layer more and more herbs on top.”
With coriander, he typically splits up the bunch and wraps them in paper towel in smaller portions so it’s easier for him to grab on the go.
“I split up the coriander so I have more access to it when I need it. It doesn’t get all caught up in a bunch. I just wash and wrap,” he said.
When it comes to spring onions, he slices off the roots, then separates the white part from the green portion.
“Sometimes the recipe calls for the ‘white part of spring onion’ so I use the bottom half as ‘white’. I use the top part for garnishes,” he said.
Ong wraps the green and white parts separately in a damp paper towel.
He said he always stores unwashed green beans in an upright container.
“Now not all produce enjoys being wet, green beans don’t,” he explained.
“I put them straight into a little container, standing up. When I’m ready to eat them, then I wash them, and cut off top and tail. I store them in a container without a cover on top.
“You’ll probably get seven to 10 days out of them, easy.”
The cook always stores his green beans, asparagus and broccolini in an upright container in the fridge with a loose bag over the top. Credit: Khanh Ong
However, asparagus and broccolini are usually stored in an upright container with a tiny bit of water at the bottom.
“Cover them with a loose bag — it still allows the airflow but it keeps them crisp,” Ong said.
Ong said he stores unwashed snow peas, caulini or cauliflower together in a container until he’s ready to use them in his cooking.
“I leave them in a container and I just put a loose lid on it, but I don’t really close the lid — I just let it (stay open) so the air can still get in there,” he explained.
With Asian greens like choy sum, bok choy and pak choi, Ong usually rolls them in a dry paper towel and pop them into a plastic bag.
For strawberries, he suggested storing them in an airtight glass jar — after giving them a thorough clean.
“Wash them in water with a little lemon juice and vinegar. If you leave them to soak for like 15 minutes so much comes out of them — it’s scary,” Ong said.
His video has been viewed more than 70,000 times — with many thanking him for sharing his “great” storing tips.
“Wow this is a really great video. I need more advice like this. Putting my strawberries in an airtight jar has been life changing,” one said.
Another shared: “Omg this is so good!”
One added: “Thank you so much! You’re so knowledgeable.”
While another suggested: “Oooo those upright containers are genius!”
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