Storage Tips
Storing fruits and veggies the right way helps them to last longer and taste better. These quick tips make it easy to keep your produce fresh and ready to enjoy.
Green Onions, Asparagus, and Herbs
Store in the fridge: Trim the base of the stalks and place upright in a jar filled with 1"-2" of water. Or, wrap the cut ends of the stalks in a moist paper towel or rag.
Onions*
Store in a cool, dark place: Good air circulation is best, so don’t stack them. Try storing in an old nylon stocking: place one in the stocking, tie a knot, and add another, etc. Store partially used onions in the fridge in an airtight container, leaving the papery outer layer on.
Pears
Store pears in the fridge.
Berries
Strawberries, Blueberries, Cherries
Store in the fridge: Don’t wash until ready to eat—any added moisture encourages mold. If you must wash, try using a mixture of one part white vinegar and ten parts water to help keep them from deteriorating as quickly.
Tomatoes*
Store on the counter unless very ripe, at which point transfer them to the fridge. Tomatoes give off ethylene gas that causes other produce to deteriorate, so store them separately. To hasten ripeness, place them in a paper bag with an apple.
Apples*
Store apples in the fridge. One bad apple can ruin the whole bunch, so eat up the bruised ones first! For longer storage, store in a cardboard box covered with a damp towel.
Potatoes
Store in a cool, dark place: A box in a dark corner of the pantry or a paper bag work well. Moisture and exposure to light causes spoilage. Onions cause potatoes to sprout, storing them with apples can help keep them from sprouting.
Broccoli
Store loosely in the fridge. You can wrap in a damp towel or cotton bag. The stalks can be eaten, too! Store the stalks in an airtight container with a paper towel.
Stone Fruit*
Peaches, Nectarines, Plums, Apricots
Store in a cool place out of the sun until ripe. Once ripe, store open in the fridge.
*Store high ethylene producers separately as they promote fast spoilage in other nearby produce.
