New research suggests we should be eating not five, but ten portions of fruit and vegetables a day.

But how on earth do you keep enough perishables fresh without creating a mountain of food waste?

From stuffing onions in your tights to slow down the ripening process, the Daily Mail gives us six ingenious tricks to make our veges last longer...

STOCKINGS TO STOP ONIONS GOING OFF

Onions will keep for months if they are stored in a way that lets air circulate, as this stops rot from forming in the dry skins.

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A cheap method is to use a clean pair of lightweight, natural-coloured tights (thick, black tights will cut out daylight and may cause your onions to sprout).

Just cut the legs off and drop onions into the legs one at a time, tying a knot between each onion as you go.

Once the leg is full, hang it up in a cool, light and dry spot and snip off an onion from the bottom of the chain as and when you need it.

The circulation of air, light and moisture will keep your onions in perfect condition for up to six months.

GIVE LEFTOVER VEGGIES A HUG

Designed for when you only want to use half a lemon, pepper, onion, tomato, or grapefruit, the Food Huggers are four silicone 'lids' in various sizes that will 'hug' the cut edge of vegetable (and fruit) leftovers.

This keeps them fresh until you need them.

Dishwasher safe, they can be used as lids to turn drinking glasses, jars and bottles into handy food containers, too.

BRING HERBS BACK TO LIFE

Standing cut herbs in water rather than leaving them in their plastic packet really does extend their life. It can make them last for a week longer than usual at least. Try popping them in a tall drinking glass in an inch of water and keeping this in the fridge.

Or you might choose to invest in a fresh cut herb keeper, which takes up less room and is less likely to get knocked over. The Cole & Mason Fresh Cut Herb Keeper is a convenient dishwasher safe option.

It fits neatly in the fridge door and will keep cut herbs fresh for up to ten days longer. Just fill the container base with water and stand the herbs upright in the box. The clear lid protects the herbs and has air vents to allow moisture to escape and air to circulate.

PERK UP A WILTING SALAD DRAWER

Fruit and veg emit ethylene gas, which causes them to ripen and rot. To slow this process down, Ecoegg Fresher For Longer discs contain active substances, including potassium permanganate, that absorb the gas.

Place a disc face up in your fruit bowl or the salad drawer of your fridge to extend the life of your perishables by three to seven days.

CONTAINERS THAT BLOCK THE ROT

Keeping ripe fruit in the fridge will make it last a little longer. But you can double the usual lifespan by investing in an innovative plastic fruit and vegetable container with a carbon filter in the lid.

You could try the Oxo Good Grips Green Saver tubs.

The filter absorbs ethylene, keeping everything crisp and fresh for longer. Food sits in an elevated inner basket, allowing air to circulate and stopping moisture settling, which can also cause rotting.

An adjustable air vent on the top allows you to control the humidity in the container, so foods that need a higher level of moisture (fruit and chunky vegetables) and those that need a drier atmosphere (delicate and leafy vegetables) can sit in their ideal environment.

It's an effective, but pricey, solution - especially as the carbon filter needs to be replaced every 90 days.

WRAP CELERY IN FOIL TO KEEP IT CRISP

A tip from the Good Housekeeping experts: if you only eat celery a few stalks at a time, keep the rest in the crisper drawer of your fridge, wrapped tightly (but not sealed completely) in foil.

The humidity in the drawer and the tight foil will keep the celery moist and crisp while allowing the ripening gas ethylene to escape. This can keep the celery crisp for up to two weeks.