Storing Fruits and Vegetables

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Properly stored produce cuts down on food waste and makes your grocery budget go further every week. First thing’s first — before we get into the specifics of produce storage, let’s cover some basic dos and don’ts that will keep your fruits and veggies fresher longer.

General Tips for Storing Produce

• Don’t wash fruits and vegetables until you’re ready to use them. Washing removes natural protective barriers and introduces moisture, which encourages the growth of bacteria and mold.

• Do remove any fasteners, like twisty ties or rubber bands — let that produce breathe!

• Don’t put everything in your fridge — not all fruits and vegetables need to be refrigerated.

• Do remove greens from root vegetables like carrots, radishes, and beets. But don’t throw those greens out — you can use them in sautés and pestos!

• Do store fruits and vegetables separately, since many fruits emit ethylene gas as they ripen, which will cause other produce in close proximity to spoil faster.

• Don’t feel pressured to wrap fruits and vegetables in plastic — biodegradable bags are better because they’re more breathable. We love reusable beeswax wraps too.

What Goes in the Fridge

The crisper drawers at the bottom of your fridge are the best place for most fruits and vegetables. Most refrigerators have controls that let you open and close the crisper vents to help manage humidity and the effects of ethylene gas. It’s a good idea to open one set of vents all the way — this will increase airflow and create a low-humidity environment. Keep the other set of vents closed to create a high-humidity drawer. Here’s what goes in each part of the fridge.

In the Low-Humidity Crisper Drawer

This is where you’ll store produce (mostly fruit) that tends to rot and release ethylene gas. The low humidity slows ripening, while the open vent allows ethylene gas to escape before it spoils whatever you stash here. This is also where you’ll want to store fruit that has ripened on your counter — things like peaches, oranges, and pears.

• Apples — Wrap loosely in plastic or biodegradable bags. You can also store them in a cool, dry place, like your pantry.

• Lemons and limes — Place in a sealed bag or container. 

In the High-Humidity Crisper Drawer

This is where you’ll store produce (mostly vegetables) that requires moisture to stay fresh and crisp, like greens and some root vegetables.

• Asparagus — Wrap the bundle in paper towels to absorb excess moisture, then wrap loosely in a biodegradable bag. You can also trim a half-inch off the end of the stalks and stand them upright in a glass jar with an inch or so of water. Set the jar on the shelves and cover with a biodegradable bag.

• Beets, turnips, and radishes — Remove and save the greens (they’re edible!) then wrap loosely in a biodegradable bag.

• Broccoli and cauliflower — Wrap loosely in a biodegradable bag. You can also store broccoli stem-side down in a jar of water.

• Brussel sprouts — Wrap loosely in a biodegradable bag.

• Carrots, fennel, and celery — Remove the greens or fronds and wrap loosely in a biodegradable bag. You can also store carrots in a container covered in water — just be sure to replace the water every few days. Celery can last even longer if you wrap it in aluminum foil.

• Green onions, scallions, ramps, and spring onions — Wrap the bulbs in a moist paper towel then wrap loosely in a biodegradable bag. You can also keep them in a jar with water on your windowsill if you plan to use them soon.

• Hard herbs (rosemary, thyme, chives, sage, oregano) — Wrap tightly in a damp paper towel then place inside a sealed bag or container.

• Jerusalem artichokes (aka sunchokes) — Handle with care as they bruise easily. Wrap tightly in a biodegradable bag.

• Leafy greens (kale, collard greens, cabbages, chard, dandelion greens, lettuces, watercress, endive, escarole, radicchio, and spinach) — Wrap loosely in a biodegradable bag.

• Zucchini and summer squash — Wrap loosely in a biodegradable bag.

On the Shelves

• Cherries — Never leave them at room temperature — their flavor will go down hill fast. Wrap them in a biodegradable bag before you stick them in the fridge.

• Mushrooms — Leave in original packaging or store in a covered container with holes for ventilation.

• Peppers — Wrap them loosely in a biodegradable bag.

• Soft herbs (parsley, cilantro, dill, tarragon, chervil, mint, parsley) — Trim the stems, place them stem-side down in a jar or glass of water, and cover the leaves with a biodegradable bag. Swap out the water every day or two to keep them fresh.

• Strawberries, blueberries, raspberries, blackberries — They’ll be best the day you get them, but why would you wait to eat them? If you need to store berries, spread them out on a cloth or paper towel (so they don’t stack and bruise) and put them in a partially-covered container, so moisture can escape.

What Goes in the Pantry

• Onions (red, white, and yellow), shallots, and garlic — Keep them in a cool, dark place with good ventilation. Make sure to keep them separate from potatoes.

• Pomegranates — They should last a couple of weeks if you keep them somewhere cool and dark. Stick them in the fridge if you want them to last even longer.

• Potatoes and sweet potatoes — Keep them somewhere cool, dry, and dark in a paper bag or cardboard box. Be sure to keep them away from your onions.

• Winter squash — Most varieties will last a long time if kept in a cool, dry place.

Reusable and Sustainable Food Storage Products

Plastic bags and containers are cheap and easy to find, which is why they’re in pretty much everyone’s kitchens. Thankfully, there are some new products, as well as some old standbys, that offer more sustainable options for storing everything from fruits and vegetables to pantry staples. Here are some of our favorites:

• Glass jars — Versatile and available in many sizes, these are good to have on hand. We love Weck jars, which are beautiful but a little pricy. Mason jars are also pretty and much more affordable.

• Vejibags — These cotton bags are designed to retain moisture. You wet them, wring them out, then put produce, like greens and root vegetables, inside. The damp bags keep everything crisp and fresh for longer.

• Silicone zip-top bags — These work just like plastic baggies, except that you wash and reuse them because they’re made out of durable silicone. These lunchbox-friendly essentials will pay for themselves in no time.

• Beeswax wrap — A sustainable alternative to plastic wrap. Use these biodegradable, reusable sheets made from cotton and beeswax to cover bowls and wrap half an onion or avocado, sandwiches, or leftovers.