PLASTIC-FREE PRODUCE STORAGE

HELPFUL TIPS FOR EXTENDING THE LIFE OF YOUR PRODUCE

• Make sure not to mix fruits & veggies
Fruits emit ethylene as they ripen; pairing them with veggies will result in premature spoilage.

• Keep produce cool
Low temps slow the rate of respiration, which in turn keeps the item fresher, longer.

• Avoid paper bags
Paper bags can draw moisture from fruits, so they are not great for long term storage *except where needed.

• A clean dishtowel
These are a great substitute for items you’re used to storing in plastic bags

• Water can damage delicate produce
Avoid washing produce until you’re ready to eat them

• Cut the greens
Leafy tops from radishes, carrots. beets, etc. can draw moisture out of veggies, causing them to go limp and lose flavor. Store the greens in a separate mesh bag.

• Pack veggies loosely in the fridge
The closer they are, the quicker they will rot.

Apples
• store in a cool, dark place – kitchen counter or shelf
• can also be left in the fridge for long term storage
• two weeks to several months

Avocado
• place in a paper bag at room temp.
• put an apple in the bad to speed up ripening
• 2-3 days

Asparagus/Celery
• stand upright in place in a bowl or cup full of water
• store on the counter top at room temp
• 5-7 days for asparagus, 2-3 weeks for celery

Bell Peppers
• refrigerate pepper unwashed, in a reusable or paper bag in the vegetable drawer; keep dry
• red & yellow peppers last 4-5 days,
• green peppers about a week

Berries
• store in a single layer in the fridge or in a paper bag; don’t wash until ready to eat
• raspberries should be eaten within 2 days, strawberries in 3, blueberries about a week.

Broccoli
• mist the heads, wrap loosely in damp paper towels
• keep in the fridge
• 2-5 days

Carrots
• cut off greens, place in a container with lid and cover completely in water
• keep in the fridge, changing water every 4-5 days

Citrus
• store in a cool, dark place – kitchen counter or shelf
• keeping them cool and maintaining good air flow is essential
• 3-5 days

Cherries
• keep refrigerated or in an air tight container
• don’t wash until ready
• 4-10 days

Cucumber
• wrap in a moist towel
• store in the fridge
• 2-4 days

Eggplant
• if you don’t intend to eat the eggplant within 2 days, it should be wrapped in a paper towel and placed in the crisper of your refrigerator
• 7-10 days

Herbs
• store in a closed container in the fridge
• store basil in a jar loosely packed with damp paper on the counter
• 1 week max for fresh herbs; try drying to extend life

Kale/ Hardy Greens
• remove bands & twist ties
• refrigerate a cup of water like a bouquet in the fridge
• 5-7 days depending on the type

Lettuce/Greens
• remove bands & twist ties
• refrigerate in an airtight container with a damp cloth
• 3-10 days depending on the type of green

Melons
• store in a cool, dark place – kitchen counter or shelf
• don’t refrigerate until ripe!
• store cut fruit in the fridge upside down on a plate

Mushrooms
• store in an open paper bag in the fridge, not in a crisper drawer
• 4-7 days

Potatoes/Onions/Garlic
• store each veggie separately in a cool, dry, and dark place, loose in a box or a paper bag
• good air circulation will maintain longevity
• potatoes, 1-2 weeks
onions/garlic, 2-4 weeks

Root Vegetables
• remove greens and store separately
• store in an open container with a damp cloth
• 1-2 weeks

Stone fruits
• Should be stored on the counter until ripe; store in a paper bag to accelerate ripening.
• can be refrigerated for 1-2 days once ripe
• 3-5 days total

Squash
• summer squash may be left on a cool counter for a few days or wrapped in a cloth and refrigerated
• winter squash should be stored in a dark, cool ventilated space
• (whole) winter squash, 1-2 weeks
summer squash, 5-7 days

Tomatoes
• store on the counter until ripe; can store in a paper bag with ethylene-emitting fruits (apples/bananas) to accelerate ripening
• never refrigerate unless cut
• up to 2 weeks depending on ripeness