1. Tomatoes

I make a lot of curries and tomatoes are a major requirement for my recipes. I prefer keeping them in a clean dry bowl, line it with paper and place it outside the fridge at room temperature. However, I move them to the fridge if the season is warm or once they have ripened.

2. Leafy Veggies

Leafy greens are stored best by removing all the slimy, yellowing or spoiled leaves the day I buy them. Then I wrap the rest with a paper towel and seal them in a plastic bag before keeping it in the vegetable section of my fridge. Veggies such as Lettuce that I use in salads can be rinsed and dried before following the above steps.

3. Sprouts, Cabbage & Cauliflower

Sprouts and Cabbage last easily up to two weeks if you place them in reusable and sealed plastic bags in the fridge (better for the environment!). If they fit in your crisper drawer, even better.

Cauliflower and broccoli can be cut into florets and placed in a fridge container. If you place this in the freezer, they stay fresh even for a couple of months.

4. Root Vegetables

Carrots, turnips, parsnips and beetroots can be stored in the fridge after removing their green tops and wrapping them in a clean, damp towel.

I store my potatoes in a cool, dry place in my kitchen storage closet. Avoid damp areas and use a paper to cover them if needed.

5. Freezing the veggies

Certain veggie medleys that I enjoy with a meal, I freeze them after blanching them in hot water. This can include baby potatoes, lettuce, mushrooms, zucchini and broccoli. I divide them in portions in resealable bags making my quick dinners convenient.

6. Green Chili Tip

Pluck out the tops of the chilis, place them in refrigerator in a closed container or resealable bag.