How to store and use veggies

1 – 2 days after your shop: Prepackaged salad greens have a relatively short fridge life, so they are best used early in the week. Check out our salad recipes for some inspiration. If you are looking for salad greens with a longer shelf life, look for unpackaged options, as fresh lettuce bunches such as cos, oakleaf, or iceberg lettuce may last longer. Other vegetables that are best used early include:

• Asparagus
• Snow peas
• Mushrooms
• Bok choy

3 – 5 days after your shop: This is a good time to use vegetables that are moderately perishable in meals such as stir-fries or easy to prepare dishes. Some green leafy veggies, such as broccoli, should still be going strong. Other options include:

• Kale
• Capsicum
• Celery
• Brussel sprouts
• Eggplant
• Squash
• Zucchini
• Tomato
• Cucumber

5 – 7 days after you shop: The end of the week is a great time to capitalise on veggies with a long shelf life. Meals such as roasts, frittatas, slow cookers, curries, soups and stews are all perfect. Options include:

• Green beans
• Onions
• Carrots
• Cauliflower
• Potatoes
• Pumpkin
• Leeks
• Beetroot
• Parsnips
• Red cabbage

After 7 days: Towards the end of the week, canned beans and legumes can be a great meal base, and tinned tomatoes are a good choice for pasta sauces.

• Canned pulses, beans and legumes (thoroughly rinsed) can be useful for meat-free meals
• Peas and other frozen veggies
• Canned tomatoes or corn
• If frozen veggies are more accessible, they are still nutritious and suitable alternatives to fresh produce

Note: If you are going to use up any fresh vegetables, check for any visible spoilage, mould, discolouration, slime or smells before eating.