Aubergines: store somewhere cool, but not in the fridge. Refrigerating them can affect the flavour and lead to browning.
Avocados: store at room temperature to ripen, and once they are ripe, refrigerate. Keep cut avocados in an airtight container in the fridge.
Bananas: store at room temperature.
Broccoli: sprinkle with water, wrap in paper towels and place in an airtight container in the fridge.
Carrots: remove green tops and chop finely for a yummy addition to pesto or a salad. Store carrots in an airtight container lined with a paper towel to stop them going limp and black. Limp carrots can be easily revived by soaking in water.
Celery: for a whole bunch of celery, wrap the root end in a paper towel and place in an airtight container. Freshen up limp celery by putting the base in water (avoid storing this way long term as your celery will over-hydrate and disintegrate)!
Cucumbers: store in the fridge in it’s wrapping to protect the soft skin and prevent dehydration.
Eggs: in the fridge.
Fruit (except bananas): refrigerate! If fruit needs ripening, store at room temperature until ripe and then refrigerate.
Herbs: keep herbs perky by trimming the base of the stalk and keeping the ends in a glass of water in the fridge. Or even better, grow on your windowsill or outside space and pick as you go!
Lettuce: wrap lettuce in paper towels and place in an airtight container. Revive limp lettuce by placing in iced water for a couple of minutes (this really works)!
Onions: store in a cool, dry, dark place away from potatoes. They should be stored away from potatoes, as they both release moisture which causes them to sprout more quickly.
Potatoes: should be stored in a cool, dry and dark place, separately from onions. Unwashed potatoes last longer than clean ones
Sweetcorn: refrigerate in its husk to keep it fresher for longer.
Adapted from Love Food Hate Waste New Zealand