How to store vegetables and fruits to keep them fresh longer

Like most people, you typically purchase several days’ worth of goods at a time, which means you have to ensure that your fresh veggies stay fresh for as long as possible.

And because no two veggies are unique, there is no single ideal technique to keep them all. Fresh greens, such as lettuce, cannot be handled in the same way as root vegetables, such as potatoes or carrots, can. Furthermore, some techniques, such as peeling or washing, can either increase or reduce their life, depending on a variety of circumstances. Storing some veggies together might also reduce their shelf life. Instead of dumping everything in the fridge and hoping for the best, we’ve created a list of everything you need to know about preserving every type of popular produce. Some things may certainly seem obvious, but others may surprise you, such as the fact that you shouldn’t wash Brussels sprouts until you’re ready to use them. You will never make a mistake again if you follow these guidelines.

Refrigerator Vegetables or Root Cellar Vegetables

Most produce keeps well in cool, damp conditions, making the refrigerator a good storage location. Because refrigerators dry up produce, store it in the produce drawer or in perforated plastic bags to enhance relative humidity.

Asparagus

According to The Kitchn, the easiest method to keep asparagus is to clip the ends before storing them and then store them upright in a glass of water, wrapped with a plastic bag. If the water in the glass becomes hazy, they recommend replacing it.

Remove the rubber bands from the asparagus, chop one inch off the bottoms, and place them in a glass jar. But don’t crowd them. You might have to split some of them between two jars. Half-fill with water, then cover with a plastic produce bag and seal with a rubber band. This method will keep asparagus fresh for at least a week. Trim approximately an inch from the bottoms of the stalks when you acquire a bunch of asparagus. Then, like a bunch of herbs or flowers, place the entire bouquet upright in a water glass or mason jar, leaving approximately two inches of water at the bottom. Place the container in the refrigerator. Cover the tops of the stalks loosely with a plastic bag. 

Celery

Limp celery is extremely depressing to look at. You must keep your celery moisturized to keep it crisp. The water pressure in celery cells is responsible for the wonderful crunch. Wrap the stalks in aluminum foil with a tiny opening after separating, washing, and drying them. This keeps the majority of the air out and the moisture in while still allowing the ethylene gas to escape (as opposed to a plastic bag, which traps it in), delaying the ripening process and keeping the vegetable fresh for up to a few weeks. Celery stalks also store nicely in a sealed zip-top plastic bag or immersed in a Mason jar or quart container. If your celery has already gone limp, soak it in water for an hour or two to bring it back to life. 

Lettuce

Lettuce, like many other vegetables, needs humidity (i.e. moisture) to stay fresh for as long as feasible. However, lettuce benefits from air movement in addition to wetness. This implies that merely putting it in a plastic bag or putting it in the crisper drawer will not prolong its life. It’s not inherently terrible for lettuce to store it there; it just won’t live as long as it would in a damp environment with sufficient air circulation.

To do so, use the same method that restaurants use to preserve their lettuce crisp and fresh: wash it, spin it dry, and then store it in a perforated container (like a colander) in the refrigerator.

Broccoli

Because broccoli is a winter vegetable, it is designed to resist colder temperatures, and higher temperatures might hasten its demise. Sweetwater Organic farmers recommend placing your broccoli head in the crisper drawer of your fridge with a damp paper towel to keep it cold, crisp, and fresh.

Cauliflower

The best way to preserve cauliflower may surprise you. Despite the fact that it seems to be broccoli with less color, the stored procedures are extremely different. Wrapping it in plastic or leaving it in the plastic it was sold in and storing it in your crisper drawer stem side up so the head doesn’t absorb moisture. Because pre-cut cauliflower does not have the same staying power, keep the head whole until ready to use.

Mushrooms

It’s all about how you store mushrooms to keep them meaty and fresh for as long as possible. Many of us use plastic bags to transport vegetables home, but for mushrooms, a paper should suffice. Plastic holds moisture, causing mushrooms to mildew; using paper allows the veggie to breathe and moisture to escape, delaying the rate at which they deteriorate. Because mushrooms contain a lot of water, and when that water evaporates, it can get caught in a plastic bag and get slimy.

They can breathe because of the paper bag. If you buy a plastic-wrapped container at the grocery, they’ll be OK in the box they came in. If they’re loose, brush off as much dirt as you can before washing them. Place them in a paper bag and place them in the refrigerator. Mushrooms do not freeze well, so utilize them within a week after purchase if possible.

Root Crops: Carrots, Beets, Turnips

Carrots, parsnips, beets, turnips, and other root crops should be kept correctly in either a root cellar (if you have one) or a refrigerator. Small amounts can be stored in the refrigerator in a perforated plastic bag for 2 to 3 weeks. Large quantities should be stored in a root cellar or another cool, dark, humid location. Brush away any sticking garden dirt from the roots. If the tips are still connected, twist or cut them 12 to 1 inch above the roots. Bury the roots in sand buckets. Fill polyethylene bags with breathing holes or the bottoms of plastic containers like 5-gallon buckets with a layer of slightly moist sand. Then add another layer of carrots and sand. 

Vegetables to Keep Out of the Refrigerator

Some vegetables are prone to cold damage at temperatures below 40°F, thus they should be stored outside of the refrigerator. Keep them in a cool (55°F) area of the kitchen, pantry, or mudroom if feasible.

Cucumbers

Cucumbers are sensitive to the cold, and exposure to temperatures below 50 degrees can damage their flavor and texture. This is one of the few vegetables on the list that will actually survive longer if kept at room temperature. If you bought them in a plastic bag, unzip it and place a folded dry paper towel inside to keep moisture away. Keep them away from off-gassing fruits like apples and bananas, and eat them within five days. Cucumbers may also be stored for longer periods of time by making simple, spicy pickles.

Eggplant

Eggplant stores best outside of the refrigerator in a cool part of the kitchen. It may acquire brown patches after a few days in frigid temperatures. To maintain proper humidity, place it in a perforated plastic bag. Eggplant may be stored for 7 to 10 days.

Garlic

Do not, under any circumstances, store garlic in the refrigerator! Refrigeration, in my experience, alters the texture of the garlic. Nordgren agrees and recommends keeping it in a cold, dry, and well-ventilated location. I store mine in a basket at a cool spot in my kitchen.

Garlic bulbs, another resilient, flavor-packed food, may be kept safely for up to six months. If possible, buy it whole rather than peeled or minced. Store at room temperature in a cool, dark area away from direct sunlight, such as a pantry. To obtain that airflow, it’s better to put them in mesh bags (which they commonly come in).

If you are unable to do so, place them in a dish in your pantry. You can use a bag to cover it, but make sure there are lots of air holes. Once sliced open, these bulbs can be kept in a compact container or baggie in the refrigerator. If you have too much garlic, consider creating garlic confit and storing it in the oil it was cooked in. It will last roughly four months.

Bell Peppers and Fresh Chiles

Bell peppers, whether green, red, orange, or yellow, may be stored in the fridge for up to two weeks with minimum preparation. Simply place them in a plastic bag and place them in your crisper drawer. The same is true with hotter chile peppers, such as habaneros and jalapenos. Hot peppers should be stored the old-fashioned way: threaded on a string and hung until dry. To dry correctly, peppers must have excellent air circulation and no contact. Peppers may be readily frozen if you wish to keep them for a longer period of time.

Wash them, cut them into desired sizes, remove the seeds and membranes, and freeze them flat on a baking sheet. Once completely frozen, place them in a freezer bag and store them in the freezer for up to six months. Chiles can also be frozen whole or chopped, or they can be preserved by macerating them in citrus juice or making pickled chiles.

Potatoes

Potatoes, like onions and garlic, should be stored in a cold, dark spot that isn’t the refrigerator. However, we advise against storing them near onions since the gasses from the onions might cause the potatoes to sprout. Refrigerating potatoes converts their starch to sugar. Brush away any remaining soil and keep it in a dark, cool location, such as a pantry or basement. Put everything in a basket or a paper bag. Potatoes like warmer temperatures than other root crops, so store them higher up.

Tomatoes

If you want to maintain that fresh-from-the-vine flavor, never refrigerate fresh tomatoes! Cherry tomatoes are the only kind that may be stored in the fridge without becoming mushy or mealy. Keep on a counter but away from direct sunlight. If the tomatoes are still green, put them in a shallow box, separated by paper, and they will ripen. They will take 25 to 28 days at 55°F and 14 days at 65°F to 70°F.