Where do you put your produce when there are no directions on the package?
There is probably nothing worse than an inexperienced cook that wants to eat better, takes the time to seek out a box of vegetables from their local farm, and then unknowingly has them wilt away in a matter of hours.
I receive the email about a member’s freshly harvested vegetables not lasting for more than a day or two in their refrigerator. I wonder what might have happened for an hour. Then somehow try to communicate correct vegetable storage guidelines, without sounding like a know-it-all.
They don’t teach vegetable storage in schools, and there are no directions on the package. And, to make things worse, without a package, the vegetables will not last without your help.
The drawer in your refrigerator might be labeled “vegetables” or “crisper,” but putting vegetables in it doesn’t guarantee it will keep them fresh.
With over 40 types of vegetables, there are separate ways to store them all. Food scientists have documented these, and I’ve seen the list. But to make it easy on a regular cook, there are three primary locations you will want to put your focus.
But first, extra advice about water.
Don’t wash your vegetables until you are ready to eat them.
Vegetables will last longer if they are dry. A spot of water allows the plant cells to start to break down more easily at that spot, and then the spoilage quickly spreads to the rest of the cells.
In general, this means that you want to wash your vegetables when you eat them.
The exception is when you bring home vegetables that are too wet. The store or market either sprays them with water to keep them looking fresh, or you get vegetables from a tiny farm that doesn’t have the equipment or space to dry everything. If this is the case, remove them from any plastic and dry them before your store them.
The Refrigerator
All vegetables, except the ones mentioned in the next two locations, can go in the refrigerator. But read on for the specifics. You can’t just place a head of lettuce on the shelf and come back two hours later to use it.
The problem with modern refrigerators is that they dry things out, even in the “crisper” drawer. You need to keep your produce wrapped in a plastic bag or a container. But, they also need to breathe. Plants, even when you cut them off from their nutrition source, are still respiring. Wrap them loosely, with your plastic bag, and allow for a little air to escape, for the most extended life.
Most vegetables like the cold but not too cold, actually about 45 °F. Unfortunately, this is above the “temperature danger zone,” the food safety gold standard where bacteria doesn’t want to grow. The warmest place in your fridge is the bottom, so this is why they have put the drawers there.
Lettuce and Spinach
Tender greens like lettuce and spinach do benefit from having more moisture than other vegetables. A damp, but not wet, paper towel will keep moisture in the bag without too much water to start spoilage.
Root Vegetables
If you buy any root vegetables with the greens still attached, remove the greens (remember that you can eat them) and then put them in a storage bag or container. You can keep the greens and the roots in the same container. By separating the greens, the greens won’t continue to pull water and nutrients from the root.
The summer vegetables, zucchini, eggplant, and peppers, don’t love the refrigerator, but they won’t last more than two days on the counter, so they should go to the cold if you aren’t going to eat them tomorrow.
Berries
Berries will last the longest in the fridge, but they lose flavor quickly. If you need to store them for a few days, make sure they are dry, and they will keep. But, my recommendation is to eat them, don’t store them.
Herbs
The delicate herbs, cilantro, parsley, chervil, chives, tarragon, and fresh oregano, will rot more quickly when they are wet. If you buy them bunched, unwrap them from their rubber band or twist tie and then wrap them in a damp paper towel before storing inside a loose-fitting plastic bag. You can use the basil method described below, but separating, drying, and storing with a damp towel will keep them fresh for a week.
The Counter
Basil
Store basil on the counter like a bouquet, stems in a glass of water and the leaves out. Change the water every 2–3 days and remove any stems that start to wilt. The bunch will keep for a week or more with care and even develop roots if it’s happy.
Tomatoes
Unless you pick them from your yard, tomatoes should come to you slightly underripe, so they don’t get squished on the trip to your door. Keep them on the counter, in a single layer, with the stem side down. Let them ripen for a few days as needed. When they are ripe, use them or freeze them to use later in a cooked tomato recipe.
Winter Squash
Winter squash is the storage champion of the vegetable world. Grocery stores even make beautiful fall displays because they can leave them out at room temperature for so long. With its hard shell, you can keep winter squash on the counter for several weeks, but not forever. Use up anything in January that you purchased in the fall.
Cured Onions and Garlic
If you are buying these at the grocery store, you are buying cured onions and garlic. If you buy vegetables directly from a small farm, you will want to ask the farmer the best method. If the farm recently harvested them, they will last for a week or two on the counter, but if the farmer stored them in the fridge, you would want to do the same.
Both cured and fresh onions and garlic will start to sprout in the winter or spring. You can use sprouting vegetables, but there can be taste differences. (I often use them, it’s a matter of preference.)
Fruit, Except Berries
Fruit, if it is not overripe, will last for a couple of days on the counter.
I keep all my fruit on the counter if it is still whole. Once you cut into it, it should be refrigerated.
Apples, oranges, and other citrus fruit can be refrigerated if you know you won’t eat them within a week.
A Cool Dark Location
Sweet Potatoes and Potatoes
I have a cupboard in the kitchen where I keep potatoes and sweet potatoes.
They don’t last forever, still plan to use them within two weeks. Although, depending on the condition that they came to you, you might get a month or more storage time. They will dry and wither when they get too old.
The danger of putting things out of sight is that you will forget about them. They will rot, and rotting potatoes is the worst smell to have in your kitchen.
Let’s Review
Wrap your vegetables up, loosely in a plastic bag, and store in the refrigerator, except for the vegetables that you don’t.
Keep your vegetables dry, except for the tender greens and herbs that need a little bit of water to stay fresh.
Eat your vegetables, don’t store them. They are better for you than your compost pile.