The Swag is a breathable bag designed to store your fresh fruit & vegetables whilst naturally keeping them fresher for longer. This should mean less food waste and plastic bag use in the home.
3 Layer Design
The Swag is made out of three different/unique layers of 100% natural, unbleached, unseeded cotton materials. Each of the three layers play a significant role in keeping your fresh produce fresher for much longer!
The layer that protects your fruit and vegetables
The robust outer layer of The Swag protects your fruit & veggies by preserving the water within the middle layer from drying out too quickly.
The layer that lets your fruit & vegetables hydrate
The thick, absorbent middle layer holds the bulk of the moisture. This layer draws the water away from the fresh produce, yet allows it to hydrate as needed.
The layer that lets your fruit & vegetables breathe
The inner layer of The Swag provides a dryer protection barrier however as all three layers are permeable, they allow your fruit & veggies to breathe and stay fresher for Longer.
Getting the most from Your Swag
Before you start using your Swag be sure to wash following care instructions on the inside label.
For general use, dampen the Swag from the outside and wring out any excess water. Place fruit, vegetables and leafy greens into The Swags.
Once your Swags are in use, be sure to wash every two weeks (or as need- ed) following care label instructions.
Put newly purchased fresh produce into a clean Swag. Transfer your older produce into a smaller Swag with a special coloured trim - this way, you’ll always know (for instance) that the red trimmed small Swag has all the older produce that you need to use first.
For absolutely best results, cut away any dead or dying ends/bits on your fruit and veggies. If inclined, you can wash your fresh produce rst and pat dry before putting into The Swag.
When you feel your Swags are starting to dry up -sprinkle with water from the outside to replace moisture. This can be done whilst the Swags are in the crisper
Make sure you’ve always got a clean and dry spare set of Swags ready to go whist your others are in the wash.
To get the most out of your Swags, after every 3rd or 4th wash, sprinkle wet Swags with white vinegar and put on an extra rinse cycle. Vinegar removes soap residue and is a natural sanitiser. Dry out in full sun.
Using Your Swag
Leafy Greens, Green Onions, Arugula, Lettuce, Spinach, Watercress, Chard, Collards, Escarole, Kale
Rinse thoroughly and put into a dry Swag. You can pat dry or swing the Swag around to get rid of any excess water! Sprinkle some extra water on the outside of the Swag to keep it moist. Place this Swag on top of all of your other Swags so it doesn’t get squashed!
Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauli ower & Leeks
These should be stored unwashed in a damp Swag in the crisper drawer of the refrigerator. When cut they can be placed into their own small Swag ready for next time you need them.
Tender Herbs: Basil, Sage, Tarragon, Mint, Cilantro, Dill & Parsley
Gently wash these herbs with cold water , dry well (or spin in the bag) and store in a damp Swag. Take care to remove all excess water from leaves.
Woody Herbs: Rosemary, Thyme, Chives, Sage & Oregano
Clean with cold water, remove excess water and place in damp Swag. You will be amazed how well herbs keep when they get Swagged.
Mushrooms & Okra
Mushrooms & Okra need a cool dry environment. Place them into a com- pletely clean/dry Swag (DO NOT WET THE SWAG) and put in the crisper draw. Okra should not be washed until use, wipe mushrooms clean.
Potatoes, Onions & Garlic
Put potatoes, sweet potatoes, Garlic and Onions into a DRY Swag and place in your cupboard/pantry (NOT in the fridge or crisper).Once you’ve cut an onion or potato up, you can then put it into a damp Swag and pop in your fridge crisper. Some onion avor may transfer to your other veggies but it will last longer this way. Garlic should be stored in a sealed container in the freezer after peeling.
All Peppers (Bell, Chili, Jalapeño ...)
Store whole peppers in a damp Swag anywhere in the fridge. Do not store with fruits as this will cause over ripening. Cut peppers can be place back into the Swag (no plastic wrap needed) and they will stay FresherForLonger.
Beets & Radish
Before storing remove the green tops of Beets/Radish, rinse to re- move dirt and place in a damp Swag anywhere in your refrigerator.
Cucumber & Fennel/Anise
Store in a slightly damp Swag, avoid the bottom draw as they are both sen- sitive to cold. Cut cucumbers can be placed back into the swag, no plastic needed. Fennel should not be cut until needed as it can brown easily.
Celery should be placed in the Long Swag to avoid having to cut before use. Ensure that your Swag is damp and the Celery is not too tightly packed. Store anywhere in your refrigerator.
Eggplant & Zucchini
To store eggplant, wrap it in a paper towel, and place in a perforated plastic bag, then store in the crisper drawer of your refrigerator.
Take corn fully out of the husk and place into a slightly damp Swag. Keep in the crisper of your fridge. Corn thrives in The Swag!
Asparagus & Artichoke
Store fresh Artichokes and Asparagus unwashed in a damp Swag in the crisper draw of refrigerator.