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
