How to Revive Vegetables

You do not need a 3.5 hour course to administer veggie CPR, just a Tupperware, a knife and some water.

We have all been there: you open the fridge hoping to find inspiration for dinner. Instead, sad wilted vegetables look up at you in despair. Your first instinct may be to toss them, but produce can actually be "revived" very easily. Not only does this prevent unnecessary trips to the grocery store, but it also prevents food waste, a win-win in our book.

Vegetables generally become limp because they are dehydrated. Even if veggies are kept in the fridge, they are still prone to dehydration through evaporation. Veggie drawers, or "crisper drawers", prevent humidity from escaping which extend the life of your veggies, although may still allow gradual dehydration. Best solution to prevent or cure the notorious veggie limp?

Water.

That's right, our vegetables are just thirsty! Allowing a short time for vegetables to rehydrate will dramatically improve their quality. Fortunately, it only takes about a half hour/hour and the veggie limp is cured. Much faster than a trip to the grocery store! 

​For taller vegetables such as carrots, celery, asparagus, and herbs, trim the bottoms and stick up-right in a cup or jar of water for about a half hour. If you are reviving them to cook/eat in the future, trim the bottoms and allow the entire veggie to soak in a Tupperware container. For all other vegetables, including radishes, lettuces, kale and peppers, simply soak them in a bowl of water and allow to sit for a half hour. Use a Tupperware if you will be preparing/consuming later.

Ahhhh, much better!

I let mine sit in a Tupperware in the fridge for a few hours before dinner preparation. If you decide to leave them in for a few hours like me or overnight, make sure you change the water and rinse the vegetable as there can be yucky build-up in the water. This build-up is totally fine, and most certainly will not harm you! Just make sure you give them a good rinse.

If after your successful revival you are still not ready to cook/consume, keep them in a dry, sealed Tupperware. Keeping them in the water 12+ hours can make them rot, and trust me, after your time and dedication put fourth, the last thing you want to do is see your precious vegetable rot! 

Now you have completed the Vegetable Revival 101 course, congratulations! We hope this helps combating your kitchen food waste and minimizes unnecessary trips to the grocery store. Let us know how you extend the life of your veggies in the comments below!