Main crop potatoes store best in a cool, dark, ventilated place. Keep them dry, unwashed, and away from light to prevent sprouting.
Spring onions are high in vitamin K and C. To keep them fresh, wrap in a damp cloth. For regrowth, place roots in a jar of water on a sunny windowsill.
Tenderstem broccoli is rich in vitamins C and A. To retain these nutrients, try spraying florets with water and wrapping them in a damp cloth or tea towel to keep them fresh.
Strawberries are sweet, vitamin C–rich berries great for desserts or snacks. Keep cold, but let them reach room temperature before eating. Rinse just before eating. Suitable for freezing whole or sliced.
Red cabbage is a vibrant, vitamin C–rich vegetable delicious raw in slaws or cooked in braises. Store in the fridge. Suitable for freezing – blanch wedges, cool in ice water, then freeze.
Raspberries are delicate, vitamin C–rich berries perfect for sweet dishes. Keep them as cold as possible in the fridge. Rinse only before eating to preserve flavour. Suitable for freezing.
Baby leaf salad is a tender mix of young leaves, rich in vitamins A and C. Not suitable for freezing. Add kitchen roll to the bag and seal to absorb moisture.