THERE'S nothing worse than going to prepare a nice, crisp salad, only to find that the veg in your fridge look sad and wilted.
But one food pro has insisted you don't need to throw them away – you can revive them quickly and easily, without spending a penny.
Jamie Crummie is co-founder of Too Good to Go – the world's largest surplus food app – and explained that his hack works on both newly-bought veg, or ones that have already started to soften.
"Certain vegetables like cucumber, celery or carrots can go soft and lose their crunch if left for a while," he told Express.co.uk.
“To avoid this, simply chop into sticks and place in a jar of cold water in your fridge (make sure it’s airtight!).
“Just remember to change the water every day or so to maintain the freshness.
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“This hack also works to revive vegetables that have already softened."
Jamie also caused controversy by saying that potatoes should be stored in the cupboard, rather than the fridge.
Keeping potatoes in the fridge can cause them to become sweeter and darker faster than if you were to keep them in a cool, dark place.
When these are stored in the fridge, the starch in the potato is converted to sugar," the Foods Standards Agency had previously said.
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"When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful."
However, they then adjusted their guidance, and explained: "A recent study, which has been reviewed by the Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT), has shown that home storage of potatoes in the fridge doesn’t materially increase acrylamide forming potential when compared to storage in a cool, dark place.
“So, if you wish to help avoid food waste, you can choose to store either in the fridge or in a cool, dark place.”
Despite this, Jamie still doesn't advise keeping potatoes in the fridge, and says keeping them in a cupboard instead will preserve their freshness and stop them from turning green.
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