Spring is nature’s way of saying, “Let’s party!” So, naturally, the offerings are vibrant, thanks to the season’s tastiest fruits and veggies. Want to make the good times and exceptional eats last? We’ve got you covered with a go-to guide to keep produce fresh and out of the landfill! #EarthDayEveryDay
Produce Storing Tips
Asparagus tends to wilt quickly, so use a sharp paring knife to remove a few centimeters from the ends. Then, place them upright in a glass with about one inch of water. Now, they’ll last longer in your refrigerator — just be sure to replace the water every 2-3 days.
Broccoli & Cauliflower
Whole broccoli and cauliflower heads can be refrigerated in their original packaging, or covered with a damp paper towel. Meanwhile, cut florets should be stored in a sealed bag or tupperware.
Whole cabbage can be refrigerated in the crisper or the bottom rack. Wedges, on the other hand, should be sealed with plastic wrap to prevent nutrient loss.
Carrots, Parsnips, Turnips, Beets
Root veggies like carrots, parsnips, beets, and turnips can be stored in the crisper drawer. Just be sure to remove the tops and wrap the rest in a damp paper towel.
Citrus fruits can last on the counter for a few days, but they’ll stay fresh for longer in the veggie bin. In fact, oranges, grapefruits, lemons, and limes can last for up to a month when left in a plastic bag in the fridge.
Cucumbers, unlike most greens, should be stored at room temperature – the cool air of the fridge will actually cause them to spoil faster.
Garlic, Onions, Shallots
Garlic, onions, and shallots should be stored in a cool, dark place with lots of circulation. Baskets and mesh bags are both great options, so long as they’re not exposed to direct sunlight.
Green Onions, Scallions, Ramps
These allumiums will stay fresh for longer when stored in a glass with an inch or two of water. After that, check the fridge every 2-3 days and switch out the H2O.
Greens (lettuce, spring mix, kale, dandelion, greens, etc.)
Greens tend to be fragile, so your best bet is to enjoy them within a few days after purchasing. To make them last a little bit longer, remove any wilted pieces and loosely wrap the rest in a damp paper towel or cloth. From there, you can refrigerate them in an airtight container.
Tender herbs like mint, dill, parsley, and cilantro should be washed with cool water before storage — but don’t forget to pat them dry! If you plan on using them within a few days, snip off the ends and place them upright in water (about an inch).
For hardier herbs like rosemary, thyme, and sage, a breathable mesh bag in the fridge is the way to go.
First, make sure you choose a fully matured melon, because they don’t ripen after they’re picked. They can stay on the counter up until they’re cut. After that, you’ll want to refrigerate your slices in an airtight container (or, seal them with cling wrap).
Store mushrooms in their original packaging or a paper bag to keep them fresh. Freezing is an option, but we recommend blanching or sautéing them first to preserve their texture.
Peppers are hardy, so they can last in the crisper drawer. For extra longevity, stash them whole inside a breathable bag. Sliced peppers, meanwhile, can be stored in an airtight container.
Potatoes, Sweet Potatoes & Yams
Spuds and similar veggies should be kept in a dark, dry, and well-ventilated area (or, alternatively, in a paper bag). Just keep them separate from your onions, because they release moisture that can spoil your potatoes.
Stone fruit (plums, peaches, apricots, nectarines)
Stone fruit can be stored on the counter in a cool, dark space. They’ll continue to ripen on the counter, so put them in a cool, well ventilated spot and enjoy them within a few days.
Tomatoes should be kept in a cool and dark place, away from ethylene-producing fruits like apples, bananas, melons, pears and peaches. The fridge, on the other hand, will cause them to soften.