1 The most important thing when saving leafy vegetables is to retain moisture while avoiding rot. The simplest method is to use old newspaper: lightly spray the leaves with water, wrap them in the newspaper, place them root-end down in the refrigerator's crisper drawer, which can effectively extend their storage time and keep them fresh.
2 If you buy leafy greens like chives or garlic sprouts in the winter and can't finish them right away, you can wrap them in fresh Chinese cabbage leaves and store them in a cool, shaded place to keep them fresh for several days.
3 Lettuce will gradually become soft and discolored after being stored for a while. You can remove the core, then insert a moist paper towel into the center to allow the lettuce to absorb moisture. Once the paper towel becomes mostly dry, remove it, then place the lettuce in a sealed plastic bag and refrigerate.
4 Most aromatics like garlic, scallions, ginger, and chili peppers are best stored whole. Garlic can be stored similarly to onions—place it in a mesh bag and hang it in a cool, ventilated indoor spot, or store it in a dedicated ceramic pot with air holes. Ginger is divided into old ginger and young ginger. Old ginger is not suitable for refrigeration and should be stored in a ventilated place or buried in sand. Young ginger should be wrapped in plastic wrap and stored in the refrigerator.
5 When fruit is peeled, if not eaten immediately, exposure to air will cause it to oxidize, turning its surface an unattractive light brown. If you soak the peeled fruit in cool, boiled water, it can prevent oxidation and maintain its original color, while also keeping the fruit crisp and sweet.