By Namita S Kalla | May 07, 2025
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Create a weekly meal plan before shopping so you only buy vegetables you’ll use and enjoy the taste
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Check for firm texture, vibrant colour, and natural smell—these signs indicate the vegetables are fresh and healthy
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Buying from local markets or farms ensures that vegetables are freshly harvested and retain more nutrients when consumed
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Skip any vegetables with mould, bruises, or soft spots, as these often spoil faster and attract bacteria
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Use breathable bags or containers, and keep vegetables like carrots, greens, and broccoli in the refrigerator’s crisper drawer
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Rinse thoroughly under running water before storage or cooking to remove dirt, pesticides, and potentially harmful bacteria
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Chop, peel, or portion vegetables in advance to encourage quick cooking and reduce midweek meal preparation stress
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Use more perishable vegetables first, such as spinach and lettuce, and save root vegetables for later in the week
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Use trimmings for broth or compost them to help the environment and get the most from your produce
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Blanch and freeze unused vegetables to preserve nutrients and prevent spoilage, especially if plans or meals change