Carrots are a staple ingredient in autumn as they are used in many hearty recipes such as stews and soups, but they can be frustrating if they expire just days after being bought.

The reason carrots spoil quickly is that they have a high water content, and if not stored properly the moisture inside these vegetables can attract bacteria, mould and fungal spores.

However Amy Cross, an expert and founder of The Cross Legacy, has shared there is a simple storage method that takes 10 minutes to do but can help carrots last up to four weeks longer.

Amy said: “My directions for making carrots last up to a month in the fridge is based on using whole carrots. That is what I recommend in order for them to last longer so you can always have delicious, crunchy carrots on hand.”

According to Amy, the best way to store carrots and stop them from spoiling is to wash them properly in white vinegar and then store them in an airtight container in the fridge.

It may seem bizarre, but distilled vinegar contains acetic acid which has natural antimicrobial properties, and washing carrots in this solution will kill the bacteria that often cause spoilage.

If bacteria is allowed to grow on the surface of the carrot the mould will break down walls which will cause the carrot to become soft, mushy and rotten in only a few days. ‘

How to properly store carrots to keep them fresh for much longer 

All you need to do is fill a large bowl with cool water and then add around 60ml of white vinegar to the bowl.

Set a timer for two minutes before adding your carrots to the bowl and make sure not to submerge them for more than a few minutes, otherwise, it can cause a vinegary taste in the vegetable.

Amy said: “Make sure you set a timer for two minutes, that is all the time they need to soak. Once the two minutes is up, remove your carrots and rinse them off. Take notice of how dirty the water is!”

After the carrots are done soaking, rinse them with clean water and lay them on a tea towel or piece of paper towel.

Leave the carrots to air dry but make sure they have completely dried before putting them in the fridge as they can become mouldy if they have excess moisture on them.

Once the carrots are dry chop them up and store them in a glass container or mason jar, then simply place them in the fridge where they will keep fresh for four weeks longer.

Carrots can dry out quickly when exposed to the air in the fridge, and keeping them in an airtight glass container stops both air and mould from entering the jar to stop them from spoiling.

Amy said: “When you follow these steps, your raw carrots will be fresh and crunchy for up to a whole month!

“Plus, your carrots will be recipe-ready for slicing and shredding or snacking on the go for the whole family.”