How­ to Store Fruits & Vegetables without Plastic

Tips and tricks to extend the life of your produce without plastic

Always remove, or loosen, any tight bands to allow them to breathe

APPLES:  store on a cool counter or shelf for up to two weeks, for longer storage place in a cardboard box in the fridge

APRICOTS:  on a cool counter to room temperature or fridge if fully ripe

ARTICHOKES:  place in an airtight container sealed, with light moisture

ARUGULA:  arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture

ASPARAGUS:  stand them upright, loosely in a glass or bowl with water at room temperature, will keep for a week outside the fridge

AVOCADOS:  place in a paper bag at room temp and to speed up their ripening place an apple in the bag with them

BASIL:  is difficult to store well and does not like the cold, or to be wet for that matter. The best method is an airtight container/jar loosely packed with a small damp piece of paper inside and left out on a cool counter

BEANS, SHELLING:  open container in the fridge, eat ASAP or some recommend freezing them if not going to eat right away

BEET GREENS:  place in an airtight container with a little moisture

BEETS:  Beets should be washed and kept in and open container with a wet towel on top.  Make certain to cut the tops off to keep beets firm, be sure to keep the greens! By leaving the greens on root vegetables it draws moisture from the root, making them lose flavor and firmness

BERRIES:  Don’t forget, they’re fragile. When storing be careful not to stack too high, only a single layer if possible. A paper bag works well. Wash only before you plan on eating them

BROCCOLI:  place in an open container in the fridge or wrap in a damp towel before placing in the fridge

BROCCOLI RABE:  left in an open container in the crisper, but best used as soon as possible

BRUSSELS SPROUTS:  If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If purchased loose store them in an open container with a damp towel on top

CABBAGE:  left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week or so, best used as soon as possible

CARROTS:  cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long

CAULIFLOWER:  will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s purchased

CELERY:  does best when simply placed in a cup or bowl of shallow water on the counter

CELERY ROOT/CELERIAC:  wrap the root in a damp towel and place in the crisper

CHERRIES:  store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold

CITRUS:  store in a cool place, with good airflow, never in an air tight container

CORN:  leave un-husked in an open container if you must, but corn really is best eaten sooner than later for maximum flavor

CUCUMBER:  wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room

DATES:  dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag, as long as it’s porous to keeping the moisture away from the skin of the dates

EGGPLANT:  does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage place loose, in the crisper

FAVA BEANS:  place in an air tight container

FENNEL:  if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water; like celery. If wanting to keep longer than a few days place in the fridge in a closed container with a little water

FIGS:  don’t like humidity, so no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un-stacked

GARLIC:  store in a cool, dark, place

GREEN BEANS:  they like humidity, but not wetness; a damp cloth draped over an open or loosely closed container

GREEN GARLIC:  an airtight container in the fridge or left out for a day or two is fine, best before dried out

GREEN TOMATOES:  store in a cool room away from the sun to keep them green and use quickly or they will begin to color

GREENS:  remove any bands, twist ties; most greens must be kept in an airtight container with a damp cloth to keep them from drying out. Kale, collards, and chard even do well standing in a cup of water on the counter or fridge

HERBS:  a closed container in the fridge to keep up to a week; any longer might encourage mold

LEEKS:  leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter; just so the very bottom of the stem has water

LETTUCE:  keep damp in an airtight container in the fridge

MELONS:  uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine

NECTARINES:  similar to apricots, should be storee in the fridge. Okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature

OKRA:  doesn’t like humidity, so a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase

ONION:  store in a cool, dark and dry, place:  good air circulation is best, so don’t stack them

PARSNIPS:  an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge

PEACHES:  most stone fruit, refrigerate only when fully ripe. More firm fruit will ripen on the counter

PEARS:  will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them

PERSIMMON: store at room temperature until completely mushy both FUYU (shorter/pumpkin shaped) or HACHIYA (longer/pointed end) The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack; they get very fragile when really ripe

POMEGRANATES:  keep up to a month stored on a cool counter

POTATOES:  like garlic and onions, store in cool, dark and dry place, such as a box in a dark corner of the pantry; a paper bag also works well

RADICCHIO:  place in the fridge in an open container with a damp cloth on top

RADISHES:  place them in an open container in the fridge with a wet towel placed on top.  Don’t forget to remove the greens to store separately so they don’t draw out excess moisture from the roots

RHUBARB:  wrap in a damp towel and place in an open container in the refrigerator

RUTABAGAS:  in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in

SNAP PEAS:  refrigerate in an open container

SPINACH:  store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold

SPRING ONIONS:  Remove any band or tie and place in the crisper

STRAWBERRIES:  Don’t like to be wet, they do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day

SUMMER SQUASH:  does fine for a few days if left out on a cool counter, even after cut

SWEET PEPPERS:  Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage is needed

SWEET POTATOES:  Store in a cool, dark, well-ventilated place. Never refrigerate, sweet potatoes don’t like the cold

TOMATOES:  Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple

TURNIPS:  same as radishes and beets, store them in an open container with a moist cloth. Remove the greens to store separately

WINTER SQUASH: store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten

ZUCCHINI:  does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage

Carolanne Le Blanc

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