by Getty Stewart, Professional Home Economist
We all want to eat more veggies. But when you’re staring down a head of cauliflower, a bag of carrots, and some questionable lettuce, it can seem like too much hassle. We’re here to help with a few smart hacks and tools (nothing fancy!) that turn veggie prep from dreaded to doable, maybe even enjoyable?!
1. Start With the Right Tools (Not Toys)
Unless you love collecting random kitchen gadgets, you really only need a few solid, everyday tools to conquer most veggie tasks:
- Sharp knives: Non-negotiable. Pick a well-balanced chef’s knife that’s 20–25cm (8–10”) for big tasks like chopping, slicing, and dicing. Add a small paring knife (7.5-10cm/3-4”) for precise tasks—like coring strawberries or making apple swans and radish rosettes.
Pro tip: A sharp knife is actually safer than a dull one. Use a good sharpener and follow up with honing steel regularly or get your knives sharpened professionally twice a year. - Solid cutting board: Preferably large, with a non-slip base. Wood is knife-friendly and classic; plastic is easy to clean but may release microplastics. Glass, steel, and ceramic are ultra-sanitary but can dull blades fast. Choose one that best meets your preferences and is large enough for you to work safely.
- Salad spinner: A quick spin gets greens and herbs clean and dry, so they last longer and hold onto dressing better. I doubted the need for this big space hog – but it’s absolutely worth making room for!
- Vegetable peeler: Choose one that fits your hand and has a sharp blade. Y-shaped peelers are great for fast peeling with less wrist strain while straight peelers offer more control for delicate work.
- Storage containers: Clear, stackable containers are ideal. I prefer square glass containers; they take up less space than round ones and go easily from fridge to freezer to microwave.
- Grease pencil (aka china marker): Perfect for labeling plastic, ceramic, glass or metal containers headed for the fridge or freezer. Won’t rub or wash off until you’re ready to remove the writing with a pencil eraser.
2. Chop Once, Eat All Week
Getting started is the hardest part, so once you’re at it, keep going and prep more than you need. Cut up extra carrots, celery, peppers, or broccoli and stash them in containers for snacks or speedy meals later. You’ll thank yourself later in the week.
3. Prep Leafy Greens Right Away
Ever skipped making a salad because it just felt like too much work? That’s why we recommend prepping leafy greens as soon as you get home. Use a salad spinner to wash and dry, then store in a container lined with a paper towel or cloth. Not only will dry greens last longer, but they’ll be also easier to use once you’re ready to enjoy them. Watch Half Your Plate dietitian’s tips to Up Your Salad Game.
4. Batch Roast Your Veggies
If your oven is on anyway, toss in a tray of chopped root veggies, zucchini, or peppers with a drizzle of oil and seasoning. Roasted veggies are incredibly versatile and will keep for 3-5 days in the fridge. Reheat in a hot pan and serve them as a side, toss in salads, fold into wraps, top with fried eggs or blend into soups. See Roasted Vegetable Recipes
5. Prepare Snack Packs
Make eating veggies easy. Pre-cut cucumbers, carrots, snap peas, or bell peppers into snack-sized pieces and put them in single serve containers ready to grab-and-go. Store next to hummus or dip and watch those veggies disappear! Read 4 Dips for Your Veggies.
6. Freeze Your Aromatics
If aromatics like onions, garlic, celery or ginger are on replay in your kitchen, prep a large batch and freeze them in airtight containers. Freeze each type separately or together in convenient portion sizes so they’re easy to use.
7. Keep a Scrap Bowl Nearby
Toss a bowl or compost bin on the counter while you prep. It keeps your space tidy and lets you quickly collect veggie scraps. Compost the scraps or keep them in a freezer bag for making homemade soup stock.
3 Produce Hacks Best Left to TikTok
These social media hacks may look clever, but you might want to reconsider trying them yourself.
1. Storing Berries in an Airtight Jar
Washing and storing berries in airtight jars may sound ideal, but even a bit of moisture invites mould. So, unless you dry your fruit perfectly without a spot of moisture, you’re bound to be disappointed.
Better bet: Don’t wash berries until you’re ready to eat them. Store them loosely in a shallow, breathable container lined with a paper towel to absorb excess moisture.
Read more: What to do with All Those Summer Berries
2. Storing Avocados or Lemons in Water
Submerging avocados or lemons in a jar of water might be trendy, but it’s not considered safe. According to an article in Newsweek, the US Food and Drug Administration warns against this practice because pathogens like Listeria and Salmonella, which according to their research may be present on the outside of the fruit, could multiply and penetrate the flesh.
Better bet: For avocados, leave the pit in, brush the cut side with lemon or lime juice, and store it tightly wrapped in the fridge. Keep lemons and limes in an open or perforated bag in the fridge for up to a month. You an also freeze them whole until ready to zest or juice.
Read more: All About Avocados
3. Peeling Garlic by Shaking it in a Jar
The claim is that if you put garlic cloves in a jar, shake like mad, the peels will magically fall off. Yes, some of them will come off, but some peels will stay stubbornly stuck. Unless you’re prepping a dozen cloves, it’s more work than it’s worth.
Better bet: Cut the root end off the cloves you’ll need, then smash with the flat side of your chef’s knife and remove peel.
The bottom line is the easier you make veggie prep, the more veggies you’ll eat. And that’s one of the simplest ways to get Half Your Plate of fruits and veggies every day.
About the Author
Getty Stewart is a professional home economist sharing tips and recipes for enjoying local, seasonal homemade food at www.gettystewart.com.
