PRODUCE STORAGE TIPS
TRY THESE ECO-FRIENDLY STORAGE PRODUCTS:
Oxo Produce Containers
LETTUCE & GREENS
Heads of Lettuce:
Wrap in a slightly damp paper towel and place in a plastic bag (be sure to reuse) or glass container to help keep crisp.
Store in an airtight container in the fridge along with a paper towel.
If greens have become limp and are not brown and mushy, you can soak them in a bowl of filtered water for 15-30 minutes and they should perk back up!
Asparagus: Store asparagus by placing the spears upright in an open container (such as a drinking glass or a jar) that contains about an inch of water. Cover the asparagus loosely with a produce bag. It should keep for 10 to 14 days.
Beans (snap): Keep snap beans such as green beans in a glass container or produce bag in the refrigerator and they should keep for about a week. Note that their condition will deteriorate faster if they are kept below 40°F.
Brussels sprouts: Store in a breathable bag or container in the refrigerator for up to a month.
Broccoli: Store broccoli in a perforated bag in the refrigerator for up to 2 weeks. Do not wash it prior to putting it in the fridge, as this can encourage bacterial rot.
Cabbage: Cabbage can be stored in the refrigerator in the produce drawer for up to 4 to 5 months.
Cauliflower: As with broccoli, store cauliflower in a perforated bag in the refrigerator. Do not wash it prior to storage; it should keep for 2 to 3 weeks.
Radishes: Radishes keep well in cold conditions. Store in a glass container in the refrigerator for up to a month.
Carrots, parsnips, beets, turnips, and other root crops should either be stored in a refrigerator properly in a produce bag or container with small amount of water, where they will keep for 2-3 weeks.
Cucumbers can be stored in the refrigerator for a few days, but will keep for longer in a cool spot in the kitchen. If stored well they can last 7 to 10 days.
Eggplant stores best outside of the refrigerator in a cool part of the kitchen. Under cold conditions, it may develop brown spots after more than a few days. Eggplant will keep for 7 to 10 days.
Peppers: can be stored in perforated bags in a cool part of the kitchen. They will keep for 10 to 14 days.
Potatoes are not recommended to be stored in the fridge as it will turn their starch to sugar. Brush off any clinging soil, and store in a dark, cool place such as a pantry or basement. Put in a basket or paper bag.
*Don’t store potatoes with onions or apples; these crops give off ethylene gas that will spoil the potatoes.
Pumpkins and Winter Squash don’t like to be quite as cool nor as humid as root crops do. Store squash in a place with a temperature of about 50° to 65°F. Below 50°F, they are subject to chilling damage. Above 65°F, they become stringy.
Zucchini and other summer squashes may be stored in the refrigerator for a few days. For longer than that, store them in a cool part of the kitchen in a perforated bag. They should keep for 10 to 14 days.
Tomatoes should not be refrigerated when fresh if you want to keep that fresh off-the-vine taste! Cherry tomatoes are the only variety that tends to stand up to time in the fridge without turning mushy or mealy too quickly.
Store on a counter but out of direct sunlight. If tomatoes are green, layer in a shallow box, separating each tomato with paper and the tomatoes will ripen.
ONIONS, GARLIC & SHALLOTS
Store at room temperature away from direct sunlight in a cool, dark place such as a pantry or drawer. It’s best to store them in mesh bags (which they often come in) to promote ventilation.
Once cut open, these bulbs can be stored in the refrigerator in a small container.
Parsley, mint, basil, cilantro and dill are best kept in a glass of cool water, like a bouquet of fresh flowers. Trim the ends and change the water every couple of days. Just harvest (pinch) leaves as you need them!
If you plan to use them quickly, try the swaddle method: remove twist tie or rubber band, rinse and wrap in a dry paper towel. Store in the fridge for 3-5 days.
Woody herbs (rosemary, thyme, chives, sage, oregano) can be stored in a fridge, loosely wrapped in a damp paper town.
Many fruits can be stored at room temperature (avocados, citrus, guava, tomatoes...) however, they should be transferred to the fridge once they become ripe and ready to eat.
Apples - can be stored in the fridge for multiple weeks. Just keep them away from other fruits as they release gasses that accelerate ripening.
Berries, never rinse before storage. It washes off the thin, protective epidermal layer. Berries are highly perishable and don’t store for long.
If you must store them, place on a paper towel in a tightly covered container and store in the refrigerator for 2 to 3 days. Wash right before eating.
Citruses such as oranges, lemons, clementines, and grapefruit should definitely be stored in the fridge, not in a pretty fruit bowl. Lemons and limes will last up to four times longer!
*Have too much citrus? Juice it and make ice cubes! Perfect for adding to smoothies, sparkling water, and cocktails.
Grapes will keep for 2 to 3 weeks when kept in a perforated bag (like the kind they’re typically bought in) in the refrigerator.
Pears can be kept in the refrigerator for a few days. In order to let them ripen and develop a better flavor and texture, move them out of the fridge a few days before you plan to eat them. Keep them in a paper bag bag on the counter.
Stone Fruit (Peaches, Cherries, Nectarines, Apricots, Plums) can be stored in the fruit drawer in the refrigerator. In cold, humid conditions, they’ll keep for 1 to 2 weeks. Be sure to check for blemishes or soft spots regularly, as moisture can lead to rot.
Melons: can be kept outside of the fridge if they have not yet been cut into. Once they’ve been sliced, store them in the refrigerator.
Most tropical fruits do not keep their true flavor nor texture in the refrigerator or the cold. (They are tropical, after all!) If possible, store bananas, avocados, and pineapples outside the fridge at room temperature.
Note that bananas can cause nearby fruits to ripen more quickly, so you may or may not want the same fruit basket to have bananas and avocados! Once tropical fruit is cut open, store in fridge in a container or baggie.
Hit pause on those ripe fruits by freezing them! Peel, slice, cut and allow pieces to freeze separately on parchment paper before transferring to an airtight container in freezer.