Apples

Apples are not a fan of warm temperatures, so for best reuslts, store them, unwashed, in the crisper drawer. Be wary of nearby foods because apples will absorb the flavor of other foods and can ripen prematurely. So, avoid putting them near onions, bananas, and other strong smelling or ethylene producing produce.

Avocados

Ripening Avocados

Firm avocados will ripen on your counter in 4 to 7 days. They’ll yield to gentle squeezing when they are ready to eat. To speed ripening, place firm avocados in a paper bag and store at room temperature for 2 to 4 days.

Storing Ripe Avocados

A ripe avocado gives slightly when gently squeezed. The freshness of a ripe avocado can be preserved by storing it in the refrigerator, where it should keep for up to 5 days.

Storing Cut Avocados

To keep sliced avocado from turning brown, wrap tightly in plastic. A squirt of lemon or lime juice rubbed onto the exposed flesh before you wrap it helps too.

Beets

First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties.

The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase.

The root should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the crisper drawn of your refrigerator. With this preparation and care, the roots should last at least 2 to 3 weeks.

Broccoli

Mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation. While you can store broccoli and cauliflower in closed plastic bags, it’s best to leave them open or use perforated storage bags. The air will keep them fresher.

Brussels Sprouts

Place, unwashed, in a paper bag in the crisper drawer of the refrigerator.

Cabbage

Store cabbage in your refrigerator’s crisper, sealed in a perforated plastic bag. Avoid washing before storing to prevent mold from growing between the leaves when wet for a long period of time.

Carrots

To prevent condensation from forming, wrap the carrots, unwashed, in a paper towel and then place them in a bag in the refrigerator, or use a perforated plastic bag. Excess moisture will cause them to rot.

Cauliflower

Mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation. While you can store broccoli and cauliflower in closed plastic bags, it’s best to leave them open or use perforated storage bags. The air will keep them fresher.

Celery

There are three key elements when it comes to the best way to store celery: Keep it whole, wrap it in aluminum foil, and store it in the crisper drawer of the refrigerator. The vegetable will lose less moisture when kept whole for as long as possible, and the foil should be tight enough that moisture can’t escape, but not so tight that it crumples the stalks. Like many other fruits and vegetables, celery naturally releases ethylene gas. When stored in a plastic bag, the gas is trapped and accelerates moisture loss and spoilage. Foil, on the other hand, allows the ethylene to escape (while keeping moisture in) and slows spoilage.

Citrus

To prevent drying out, citrus should be kept in an environment with high humidity. Store your citrus, unwashed, in a tightly sealed zip-top or silicone bag.

English Peas

Fresh English peas should be eaten as soon as possible; the sugar that makes peas sweet begins turning to starch right after picking. To store peas, first shell them. Place peas in a perforated plastic bag in the vegetable crisper to keep them moist.

Kale

Kale is one of the only greens that you can wash and prep days in advance—it’s so hardy that it rarely wilt. You can stem, slice or tear the leaves, rinse them, dry them well in a salad spinner or with kitchen towels, and store the leaves, wrapped in a paper towel in a zip-top plastic bag, for up to 3 days.

Kiwifruit

To ripen, hold fruit at room temperature in a loosely closed paper bag, for two to three days and avoid unusual heat and direct sunlight. Once kiwifruit is ripe and yields to the touch, it should be refrigerated until ready for use. Do not store kiwifruit near other ethylene producing fruits (apples, avocados, bananas, pears, tomatoes) which can trigger further ripening.

Kohlrabi

If you plan to cook the Kohlrabi greens, remove them from the bulbs and store separately. Store kohlrabi, unwashed, in the crisper of the refrigerator.

Kumquats

Keep them in a paper bag at room temperature or in a plastic bag in the crisper drawer of the fridge

Lemons

Lemons will keep longest when stored in the fridge. For best results, seal unwashed lemons in an air-tight plastic bag.

Onion

The best way to increase the shelf life and keep onions fresh is to store them whole. Place them in a well ventilated cool dark place. Onions will start to sprout and rot if exposed to too much moisture and light.

You can store them by tying their stalks to rope or string and hanging them. You can even put onions in plastic mesh tubing or old tights/pantyhose. Once, placed in these, tie a knot around each individual onion to allow the maximum amount of cool air to flow around each of them.

Do not keep them in a plastic bag as this is not breathable. Doing so will cause moisture to gather in the bag and speed up the rotting process. Alternatively, you can keep them in a woven basket.

Parsley

When storing a bunch of herbs, immerse the stems in water, like a bouquet of flowers. Cover the jar with a plastic bag and place in the fridge. Change the water every day or so.

Radish

Remove leaves and discard or compost. Store radishes, unwashed, in a plastic bag in the crisper of the refrigerator.

Rainbow Chard

These greens retain their crispness if kept in the coolest part of the fridge. Wrap in damp paper towels and store unwashed in a perforated plastic bag.

Romaine Lettuce

Store unwashed in a loosely closed plastic bag in the refrigerator, or wash the leaves, dry them thoroughly, and refrigerate in a tightly sealed plastic bag. If you need to reinvigorate wilted and dehydrated romaine, submerge leaves or the entire head in an ice bath and let sit for at least 20 minutes or up to 1 hour.

Spinach

Wash your spinach first and dry completely. Wrap your dry spinach in paper towels or linen towels to absorb any moisture, then place in an air-tight plastic bag or in a plastic container. Seal completely and place in fridge.

Squash

Winter Squash

Winter squash is able to be stored for three to six months. Summer squash will last about three days. The thick skin of the winter varieties makes it the choice for storage. Do not wash any squash that is meant for storage. Any dampness will cause early decomposition. A shelf in a cool, dark space is the best for long-term storing.

Sugar Snap Peas

Refrigerate these beans unwashed and tightly wrapped in a plastic bag.