As a nation, we spend an average of £9.80 a week on fresh vegetables - but waste £10 per family a week throwing food in the bin, according to new research from online retailer AO.com.
If you're wondering how that works, it'll be because we're keeping things longer than a week - and then chucking them out - but sums aside, you don't have to be a mathematical genius to work out that this is pretty wasteful.
But how can we look after our vegetables better, so they can look after us (and our bank balances)?
Put a couple of paper towels/kitchen roll on top of your salad leaves and tightly cover with cling film when storing in the fridge. This prevents moisture from settling on the leaves, helping them to stay crisp and prevent wilting.
Store garlic and onions in a bamboo steamer, giving them a cool, well-ventilated home that protects them from the light. This will prevent sprouting, which means they'll be edible for much longer.
Chop spring onions up and freeze them in an empty water bottle. When you need them for a stir fry, stew or anything else, shake out what you need and return the rest to the freezer.
Wrap damp paper towels around the bases of your asparagus or put them upright in a glass with about an inch of water, to keep them hydrated and slow down wilting.
Store an apple or two in a ventilated bag with your potatoes and keep them in a cool, dry place. This will keep the spuds from sprouting, due to gases emitted from the apple.
Store fresh, raw, peeled carrots in a plastic bag (with as much oxygen squeezed out as possible) or aluminium foil in the fridge. Stored like this, they will last up to two weeks.
Avoid washing your berries until right before you're ready to eat them, as moisture encourages mould growth. Using berries for juice or smoothies? Freeze them to keep them fresh for a later date.
Cut the leafy tops off your pineapple and store it upside down. This helps redistribute the sugars that sink to the bottom during shipping and keeps it fresh for longer.
Freeze leftover herbs in ice cube trays to retain their freshness. Just place the chopped herbs in an ice cube tray, fill with water and place them in the freezer. When you're ready to use, just pop as many cubes as you need into your cooking and the water will evaporate, leaving you with fresh herbs every time.