Freezing raw veggies
Before vegetables make it into the frozen food aisle, they’re actually blanched – meaning they’re scalded in boiling water or steamed for a few minutes, then submerged in ice water to halt the cooking process in its tracks, Owens says. If you want to prolong the life of your fresh vegetables by freezing them, it’s recommended that you blanch them first, she says.
Storing vegetables in plastic bags
Although plastic bags are ubiquitous in the produce aisle, they’re actually the worst way to store your fruit and veggies, Portnoy says. All produce needs room to breathe, so those little plastic bags are tantamount to suffocation. Instead, opt for reusable produce bags; at the very least, free your produce from plastic when you bring it home.
Buying produce out of season – or from out of town
“Produce that is grown out of season in regions not local to your area require longer transportation times that can take up to a week or more to arrive at your local grocery store,” says Owens. She explains that extended travel times can result in greater nutrient losses, not to mention the negative impact the transportation has on the environment and your wallet.