Whether it's an avocado that just doesn't seem to want to ripen, or a bunch of herbs that go from fresh and vibrant to sludgy and exhausted in a matter of hours, I often have issues with my fruit and vegetables. Which is why I read a recent newsletter from in Dubai with interest; they included a whole list of tips for how best to store different vegetables in order to get the most out of them- see below. Its also worth noting that in their small shop in Jumeirah the sell reasonably priced organic dry ingredients such as flour, rice, a good selection of spices, lentils, condiments and snacks, as well as bed linen, towels, napkins and yoga mats made from natural products. You can order online and they offer a home delivery service. Preserving your Freshies by Down to Earth Organic Beetroot - cut the tops off to keep beets firm, be sure to keep & use the greens! Store in the fridge or a cool place. Capsicum - Store in a cool dry place or in the chiller of your fridge. Wash them right before you plan on eating them as wetness decreases storage time. Carrots - Cut the tops off to keep them fresh longer. Keeping them moist will keep them fresh. Use a damp towel to wrap them or put them in a container, and then into the fridge. Corn - For whole corn cob, keep with the husk on and store in an airtight container in the fridge. Kernels should be put in an air tight container in the fridge or freezer (if you need to store for more than a week). If they're in the fridge, make sure they are dry and check for moisture every 2 days. Coriander/ mint/ etc - These are best stored wrapped in paper and put in the fridge. They could also last for 2-4 days just standing in a glass of water in a cool dark place Green chillies - These can be stored in the fridge in an open container. Removing the stems will keep them fresher for longer. Lemons - These last well in the fridge, but stay surprisingly fresher if you rub them with a drop of coconut oil before storage. Mushrooms - Store in a paper bag with holes poked in it to keep them dry. Radishes - Remove the green tops and place the radishes them in an open container in the fridge. Spinach (and other greens like fenugreek etc.) - It's important that the leaves should be dry, yet should not dry out. Open the tied leaves and store loose in an open container in the chiller tray if you are going to use soon. If you're not going to use the leaves for 2-4 days, then keep in an air tight container in the fridge. Spring onions - Remove any band or tie and place in the chiller. Tomatoes - Ripe tomatoes can be stored in the fridge, but can also be stored in a cool place for 3-5 days. Unripe tomatoes can be put in a paper bag with an apple to ripen quickly. Quick Tip - DO NOT use newspapers to wrap greens or any vegetables; close contact for even a couple of hours will cause the inks of the paper to leach into the vegetables: Use brown paper bags, or the unused side of printed sheets.