Carrots and celery keep fresher for longer when stored in one particular way

Keeping carrots and celery in a specific manner could help them remain fresh for weeks.

These vegetables are vital to countless dishes - from hearty soups to rich bolognese sauces, they deliver loads of flavour whilst providing meals with a nutritional enhancement. However, without proper storage, these veggies can rapidly become limp and mushy.

For those preparing meals for just one or two people, this proves especially annoying as you may struggle to consume all your produce before it loses its satisfying crunch and flavour.

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Fortunately, TikToker Davina Cohan - recognised as @wellnesswithdavina on the platform - has revealed an ingenious method to maintain your vegetables' freshness for considerably longer.

"This is the best way to store your celery and carrots and make sure they're always fresh and crunchy," she explained. "Cut them up however you'd like and put them in a container of water. Set the container in the fridge and they'll stay crunchy for weeks."

She wrote alongside the video: "Because no one likes a soft carrot," adding a carrot emoji. One appreciative follower replied: "Thank you so much."

This follows our earlier revelation about preventing potato sprouting by storing them alongside a particular fruit. A TikTok from @lifetips669 disclosed: "Potatoes and apples are good friends. Storing them together prevents sprouting."

Scientific evidence backs up this method. According to Tasting Table, apples release ethylene, a naturally occurring gas which "can slow down or halt potatoes' sprouting process". The website further advises against storing potatoes in a warm environment, suggesting instead to keep them in a "cool, dry and dark" place.

However, it warns not to store them in the fridge as the cold can "trigger the potato's starches to transform into sugars, which can become carcinogenic when cooked".

It also warns about which other vegetables you store alongside apples, reports the Express. The ethylene can have an adverse effect on onions, melons, broccoli, and peaches.

Their high sensitivity to the chemical can accelerate their ripening process and cause them to spoil faster.

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