How to Make Produce Last Longer
Tips and tricks to help fruits, veggies and herbs go the extra mile.
Carrots, Leafy greens (lettuce, spinach, kale), Celery, Broccoli, Bell peppers
Store: In refrigerator crisper drawers, whole and unwashed
Container: None needed
Potatoes, Onions, Winter squashes, Bananas, Garlic
Store: In cool, dry place (like kitchen countertop)
Container: None needed (keep out of plastic bags)
Tip: Keep bananas away from onions and winter squashes to delay ripening.
Mangos, Avocados, Plums, Pears, Peaches, Lemons and Limes
Store: On kitchen countertop until ripe, then in refrigerator
Container: None needed
Asparagus, Fresh herbs (basil, mint, parsley, cilantro, dill)
Store: In refrigerator
Container: Standing in jar with 1 inch of water in base, covered loosely with plastic wrap
Green beans, Cabbage, Apples
Store: In refrigerator crisper drawer, unwashed
Container: Sealed plastic bag or food storage container
Mushrooms
Store: In refrigerator
Container: Breathable paper bag (to absorb moisture)
Berries
Store: In refrigerator
Container: Well-ventilated food storage container with paper towel layer at bottom
Tip: To keep berries extra fresh, wash in a solution of 1 part vinegar to 10 parts water, dry completely, then store in refrigerator.
