Use up leafy greens that are starting to lose their oomph by blending it smooth with a little water and then freezing it in ice cube trays. Pop one in your blender the next time you are making a smoothie for an additional nutritional boost.

While some stems are too tough and chewy to be eaten raw - they are delicious pickled, sauteed or in pesto. One way to soften them up before using, is to blanch and shock them first. Simply drop them in boiling water for about 2 - 3 minutes then submerge them in a freezing cold ice bath, drain, and then add to your favorite dish.

Leafy greens tend to go bad first in your fridge. Luckily, there are a couple ways to prolong its life! If your lettuce comes with the root attached, keep it intact and only pull off the leaves you need. It will stay fresh for a week longer than cut greens. If the root’s not attached, wrap your lettuce in a dry towel and put it in a container in your crisper drawer. Replace the towel when it feels wet and remove any slimy leaves so they don’t spoil the rest.