Americans throw out 14 percent of what they buy -- and that’s before factoring in the leftover food you scrape from your plate. Mint Life suggests some tips to extend the shelf life of fruits and vegetables:
Apples
Store them on the counter for seven days. Don’t keep them near other uncovered fruits or vegetables -- the ethylene gases produced by apples can ruin them.
Asparagus
Store them upright in the refrigerator in a plastic bag in an inch of water, or with a damp towel wrapped around the base.
Berries
Refrigerate berries, unwashed and in their original container.
Cauliflower
Refrigerate them stem side down in a sealed plastic bag.
Celery
Keep it in the front of the refrigerator, where it’s less apt to freeze.
Garlic
Store it in the pantry, or any location away from heat and light. It’ll last up to four months.
Peaches
Let them ripen on the counter in a paper bag punched with holes, away from sunlight.
Summer squash
Refrigerate it in a perforated plastic bag.
Tomatoes
Spread them out on the counter out of direct sunlight for even ripening.