In the video, she started with the carrots, rinsing them in tap water with vinegar, and rubbing them to remove any final dirt.
For the lemons and avocados, she removed their stickers and put them in a bowl of water to rinse.
She washed and chopped celery tops to freeze for stocks, while the celery stalks were added to a pot of water and vinegar.
Peppers, lettuce, cucumbers and potatoes were similarly rinsed individually.
With onions, Amy said she ‘listens’ to hear if the skin sounds ‘crinkly’ – an indicator that it is getting dehydrated, in which case she will use it first.
Berries and grapes were soaked in water and vinegar and tossed so all sides were cleaned.
She showed how filthy the strawberry water looked after the initial clean, calling it ‘absolutely disgusting’.
Herbs were also bathed before going in the salad spinner to dry, alongside salad leaves and lettuce.
Amy explained that after washing everything, she leaves the produce out to dry for two to three hours on the kitchen counter on tea towels, before spending a further 10 minutes storing it in glass jars for longevity.
For spring onions, she placed them root-down in a jar of water and keeps them on her counter-top.
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