KEEP FRUITS & VEGETABLES FRESH FOR LONGE

TIP #1: Revive your veggies!

If you find that your vegetables have gone soft, simply soak them in a sink or bowl full of cold water (I like to throw a couple ice cubes in). Within a couple of hours, they'll crisp up again!  We do this with limp carrots, cucumbers, peppers, herbs/greens, etc.   

TIP #2: Isolate Ethylene Producing Produce

Some fruits and vegetables (apples, bananas, pears, potatoes) produce ethylene which causes other fruits and vegetables to ripen/spoil faster. To expand the lifespan of produce, store these items separately.

TIP #3: Swaddle Your Herbs

Remove twist-ties/rubber bands from your bunches and wrap your herbs in a damp paper towel. Place in a zip-top bag or air-tight plastic container (multiple bundles of herbs can be stored in the same bag).

Produce-specific Tips & Tricks

Onions and garlic

Don’t refrigerate; store in a cool, dark place with low humidity.

Allow some air circulation, keep separate from potatoes and sweet potatoes.

Cabbage, Broccoli, Cauliflower, Green Beans

Refrigerate; store in perforated bags.

Winter squashes

Store at room temperature; keep away from ethylene producers.

Leafy greens

Refrigerate unwashed; wrap in damp paper towel and store in zip-top bag or air-tight container.

Citrus fruit

Store on the countertop for up to a week; refrigerate loose for longer storage.

Tomatoes

Store tomatoes in a cool spot with plenty of air circulation; to extend the life of very ripe tomatoes, store them in the refrigerator.

Berries

Store berries in the refrigerator in a container lined with a paper towel.

Cucumbers, Squash, Eggplant

Some vegetables are susceptible to cold damage, avoid the coldest parts of the refrigerator.

Potatoes and sweet potatoes

Don’t refrigerate; store in a cool, dark place.

Allow air circulation; keep separate from ethylene producers.

Beets, Carrots

Before storing, remove the greens from the root and store each separately.

Refrigerate in a plastic bag for the longest life.