Emily Johnson

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 4 herbs.

If I am missing an ingredient for a recipe I will find a substitute I have on hand and use that instead.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

I will buy loose produce with a reusable bag or food from the bulk section to get the exact quantity I need.

I will only purchase the items on my grocery list and avoid impulse purchases.