Ellen Munshower

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 allow green, unripe avocados to ripen on the counter then transfer them to the refrigerator. Once cut, I will keep the pit in and rub the avocado with lemon or oil to reduce browning. I will properly store 3 avocados.

I will buy loose produce or food from the bulk section to get the exact quantity I need, instead of buying pre-packed quantities.

I will sign up for Fridge Check Friday emails, sent by Hennepin County but open to everyone, to prompt me to check my fridge for food that needs to be used up and for hacks on storing food to keep it fresh.

I will resist impulse buys by eating a snack or meal before going grocery shopping. Those who grocery shop on an empty stomach spend 64% more than not-hungry shoppers.

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

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 2.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 1 bunches of leafy greens.