Fresh vegetables can go from crisp to limp faster than you expect if they’re not stored properly. Each type of vegetable has its own preferences—some love cold, others hate moisture, and a few don’t belong in the fridge at all. If you’ve ever opened your crisper drawer only to find wilted greens or moldy cucumbers, you're not alone.
Here’s a simple, vegetable-by-vegetable guide to help you keep things fresher for longer and reduce food waste.
Leafy Greens (Spinach, Lettuce, Kale, Swiss Chard)
Leafy greens are quick to wilt or rot when stored wrong. The key is to keep them dry but still hydrated. First, remove any rubber bands or twist ties, and shake off excess water. Wrap the greens loosely in paper towels and place them in a container or a plastic bag with tiny holes for air. Store them in the crisper drawer of your fridge. This keeps humidity just right.
If you wash greens before storing, make sure they’re very dry—damp leaves speed up spoilage. A salad spinner is helpful here.
Carrots
Carrots can last for weeks when stored the right way. First, cut off the green tops if they’re still attached. The tops pull moisture out of the root, making carrots go limp. Wrap the carrots in a paper towel or store them in a container with a bit of water in the bottom. If using water, change it every few days to keep them fresh and crisp. Always keep carrots in the fridge, away from fruits like apples or pears that give off ethylene gas, which speeds up spoilage.
Tomatoes
Tomatoes should stay out of the fridge if they’re not fully ripe. Cold temperatures ruin their texture and flavor. Store ripe tomatoes at room temperature, away from direct sunlight.
Once fully ripe, they’ll last a few more days. If they’re getting too soft, you can refrigerate them—but bring them back to room temperature before eating for better taste. Avoid stacking tomatoes on top of each other, as they bruise easily. Place them stem-side down on a plate or shallow bowl.
Bell Peppers
Peppers like cool temperatures but not too much moisture. Put them in a produce bag or keep them loose in the crisper drawer. You don’t need to wash them before storage—just do that before using them. Whole peppers can last up to two weeks. Once cut, store pieces in a sealed container in the fridge and use them within a few days.
Broccoli and Cauliflower
These veggies love the cold but hate wet surfaces. Wrap broccoli or cauliflower in a damp paper towel and place them in an open plastic bag or produce drawer.
Avoid sealing them too tightly. Both give off gas and need a bit of airflow. Use them within five to seven days for best texture and flavor.
Cucumbers
Cucumbers are tricky. They don’t do well in very cold temps, but they also get slimy if left out too long. Store them in the fridge, but not in the coldest part. Wrap them in a paper towel and place them inside a loose plastic or reusable bag. If you notice moisture collecting in the bag, dry it out to prevent mold. If you're cutting them ahead of time, keep slices in a sealed container and use within two days.
Onions
Keep onions in a cool, dry, and well-ventilated place—not in the fridge. Humidity turns them soft and moldy. Use a basket, mesh bag, or even a paper bag to let air flow around them.
Keep them away from potatoes. When stored together, both release moisture and gases that make them spoil faster. Once cut, store onion halves in a sealed container in the fridge and use within a few days.
Potatoes
Potatoes like a dark, cool place—not the fridge. Cold temperatures turn their starches into sugar, which affects flavor and texture.
A pantry, cellar, or even a drawer works well. Don’t store them in plastic bags. Use a breathable container like a paper bag or basket.
Check them often and remove any sprouted or soft potatoes to keep the rest from spoiling.
Zucchini and Summer Squash
Zucchini does best in the fridge but needs to stay dry. Store unwashed in the crisper drawer or in a loose bag with air holes. If you wash them before storing, make sure they’re completely dry. Don’t seal them tightly in plastic—it traps moisture and speeds up decay.
Green Beans
Green beans are best kept in a reusable produce bag or loosely wrapped in paper towels inside a container. They like cold, dry conditions. Avoid washing them until just before use. Use them within five days, while they’re still firm and snap easily.
Celery
Wrap celery in aluminum foil and store it in the fridge. It stays fresh and crunchy this way for up to two weeks. The foil lets just enough moisture escape without drying it out completely. Avoid storing celery in plastic wrap or sealed bags—they trap moisture and make celery turn limp or slimy.
Corn on the Cob
Keep corn in its husk and store it in the fridge. The husk helps retain moisture and sweetness. Try to use corn within a couple of days for the best flavor. If you need to store it longer, remove the husk and freeze the kernels.
Herbs (Cilantro, Parsley, Basil, Dill)
For soft herbs like cilantro or parsley, treat them like flowers. Trim the stems, place them in a jar with water, and loosely cover the tops with a plastic bag. Store in the fridge and change the water every couple of days.
Basil doesn’t like cold. Keep it at room temperature in water on the counter. Cold air can turn the leaves black.
- Keep your fridge clean and dry. Moisture and mold can spread quickly.
- Store fruits and vegetables separately. Many fruits give off ethylene gas that speeds up vegetable ripening.
- Avoid overpacking the fridge. Air needs to circulate to keep everything fresh.
- Check your veggies every few days and remove anything starting to spoil.
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