Yes of course, fresh vegetabels reign supreme but sometimes you just can’t access a market on the daily so you need to have a few tricks up your sleeve to make the greens stretch their lifespan to the max.
The best way to go about it is to use polythene bags and newspapers. I know they are not the best options environment-wise but they do work effeciently and can make your fresh veggies last even up to 7 days and fresh herbs up to even 2 weeks.
Another key step is to store them in the lowest compartment of the fridge which is actually designed to keep veggies fresh. It is also the coldest part of most fridges though your fridge should not be too cold. Mine is always on setting number 4 with 6 being the coldest.
The polythene method applies to almost all dark leafy greens, cabbage, broccoli (although broccoli should be consumed very fast as it is extremely perishable). Rosemary also lasta for a good time when wrapped in polythene.
The polythene + newspaper is for fresh arugula and fresh herbs like mint, tarragon.