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.

Fruit and Vegetable Storage Tips

• 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

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

• 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

• 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.

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

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

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

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

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

• 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

• 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

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

• 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

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

• 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

• 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

• 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