Carol Bylmire from the Washington Post shared that somehow, that bunch of bright carrots has lost its snap, shoved to the back of the crisper where it lay forgotten. Do you toss them or attempt a little veggie rehab?
She tested and found that the following methods work best for reviving each individual vegetable, although times may vary slightly depending on exactly how dry or wilted your produce is. As specified here, cold water means from the tap. Ice water means a combination of three parts cold water and 1 part ice cubes. Use the refreshed vegetables within 24 hours.
ASPARAGUS: Cut ¾ inch from the bottom of each spear. Refrigerate for 1 hour, stored upright in 2 inches of water in a glass. (It’s OK to store the spears this way for up to 24 hours before using.)
BROCCOLI: Cut into florets. Refrigerate for 30 minutes, soaking in ice water. (The florets might float; that’s OK.)
CARROTS: Cut ½ inch from both ends. Refrigerate for 1 hour, soaking in ice water (peeled or unpeeled).
CELERY: Separate into individual ribs; trim 1 inch from the bottom of each. Refrigerate for 1 hour, stored upright in 2 inches of water in a glass.