There is a old saying that goes “He who sees his vegetables will eat them.” OK, that is not a real saying, but it’s true!
How many of you have ever rummaged through your refrigerator to find an old plastic bag of mushy tomatoes or brown, liquified salad? It’s the worst, right? Not only are your expensive groceries “out of sight, out of mind,” leading to its very slimy demise, but it probably wasn’t in the most optimal environment to begin with, as most fridges are too cold, too moist, or too dry for efficiently storing vegetables.
As part of her Master program in industrial design at the Ingvar Kamprad Design Center in Lund, Sweden, Agnes Sjöberg developed a storage system called GRÖNT to solve these kitchen annoyances and help keep your produce fresh and in sight.
Since different plants grow in different conditions, it only makes sense that the same methodology should be applied after the plants have been cut. There are a few ways that vegetables can be kept: submerged under water, contained in an air-tight container, or standing in water (similar to a cut flower). By changing the water every second or third day, you can prolong the life of your produce even further.
The idea is that seeing your vegetables on your kitchen counter will remind you to use them, all the while giving them the best conditions to live in.