Knowing how to store fresh vegetables can add days to their life and cut food waste. These simple storage habits keep produce crisp, flavorful, and safe to eat.
General Rules for Storing Vegetables
- Do not wash until you use them. Extra moisture speeds up spoilage.
- Keep air moving. Do not pack bags tightly. Use breathable bags or containers with a paper towel.
- Separate ethylene producers. Apples, bananas, and tomatoes release a gas that speeds ripening of nearby produce.
How to Store Different Vegetables
Leafy greens
Dry them well, wrap loosely in a paper towel, and keep them in an airtight container in the fridge.
Carrots, celery, and radishes
Trim the tops and store them in a container of cold water in the fridge. Change the water every few days.
Fresh herbs
Treat soft herbs like cilantro and parsley like flowers: stand the stems in a jar of water and cover loosely. Keep basil at room temperature.
Onions, garlic, and potatoes
Store in a cool, dark, well-ventilated place. Keep potatoes and onions apart, since they can spoil each other faster.
Tomatoes
Keep them at room temperature away from direct sun until ripe. Cold storage can dull their flavor and texture.
Broccoli and cauliflower
Store unwashed in a loosely closed bag in the fridge.
Use Your Crisper Drawers Properly
Many fridges have two drawers. Use the high-humidity drawer for leafy greens and vegetables that wilt, and the low-humidity drawer for items that rot easily.
Frequently Asked Questions
Should I wash vegetables before storing them?
Usually no. Wash right before cooking or eating. If you do wash them early, dry them thoroughly.
How can I revive wilted vegetables?
Soak limp greens, carrots, or celery in cold water for 15 to 30 minutes to bring back crispness.
More tips in our food storage guides.
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