You're proud of your full fridge, but what if it's become a storehouse of toxins?
All because of one product that you consider harmless - fresh herbs!
Parsley, dill, and lettuce emit ethylene, which accelerates the decay of neighboring vegetables. Wrap the greens in paper towels and put them in a container - this will keep them fresh and stop them from poisoning other products.
Now here's the shocker: You can't store eggs on the refrigerator door. Every time you open it, they're exposed to temperature changes, and salmonella bacteria start to feast.
Keep your eggs deep in the top shelf – it’s cooler and more stable there. And never wash them before storing! Water washes away the protective film, and the shell becomes full of holes, like a sieve.
But the main secret is… frozen lemon. Grate it (with the peel!) and add it to soups, salads or tea. The aroma will be brighter, and the vitamins will be three times more.
And yes, if you want to revive wilted greens, soak them in ice water for an hour. They will straighten up, like after a spa treatment, and become crisp again.
Author: Valeria Kisternaya
