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1.Store lemons in the fridge, not on countertops.
2.Take cheese out of the plastic wrap it came in.
3.Store refrigerated greens with a paper towel.
4.Freeze about-to-wilt herbs in olive oil.
5.Or freeze the leftovers from a half-empty box of broth or stock.
6.Puree any past-their-prime greens (like kale or spinach) then freeze them into smoothie boosters.