When you get your fresh produce home, it's not a good idea to rinse it if you're not planning to eat it right away. Wet fruits and vegetables are more prone to bacterial buildup, and excess moisture can cause them to go bad more quickly. Instead, give your produce a good rinse in cold water when you are ready to use it. If you want to go one step further, you can soak it in a bowl of cold water with a pinch of baking soda for about 15 minutes. The Journal of Agricultural and Food Chemistry found this method was the most effective at removing pesticides from fruit.

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The refrigerator is usually the ideal place to keep perishables fresh, but that's not the case for every fruit and vegetable. Never put potatoes in a refrigerator; the cool temperatures can easily turn the starch-rich vegetables into sugar bombs in no time flat. The same goes for tomatoes, which can turn from sun-ripened goodness to flavorless mush. And fresh garlic and onions are also a no-go for your fridge; the cool temps turn them moldy and soft. They're better off in a cool, dark place like your pantry or basement.

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Do you make fresh-squeezed juices at home? If you feel like it's a waste to toss away all the nutrient-dense pulp from your juicer, try these ideas instead. You can make a juice pulp broth by simmering pulp with water and other herbs; the broth can be sipped by itself or used as a base for homemade soups. Or use the pulp to make juice pulp crackers, where you get all the crunch AND fiber. And finally, if cooking isn't your thing, you can always compost the pulp or just bury it near your plants. They'll benefit from the nutrients as it naturally breaks down.

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