Mark Snyder

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 3 bunches of herbs.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

I will learn about what food is still safe to eat if portions have gone bad and make sure to utilize the edible portions if I can.

I will learn about food storage and store food based on best practices to keep it from spoiling before it is used.

I will organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 4 bunches of leafy greens.