Have you ever spent good money on produce only to have the fruits and veggies go bad or taste off? It might be because you’re storing them wrong. Here’s how to store fruits and vegetables so they last longer and taste better.
Don’t wash your veggies when you bring them home. Instead, wash just before you’re going to use them. This is especially true for delicate berries and mushrooms, which will rot incredibly quickly if they’re left to sit in water.
The exception is carrots, which like to be trimmed but not peeled as soon as possible. If you buy pre-peeled baby or shredded carrots, you’ll want to keep them in a closed container filled with water.
Here’s an easy tip—make sure that fruits and veggies don’t end up right next to each other. The reason behind it is fascinating. Lots of fruits give off ethylene gas, which causes the produce nearby to ripen and then eventually spoil.
This is an old produce storage trick, but it’s a good one. Get a pair of clean pantyhose and cut the legs off. Now place an onion in the foot, tie a knot, and keep adding onions until you’ve run out of room. These can be hung up in a closet or cellar for long-term storage. Exposure to light can make onions go bitter. Whatever you do, don’t put onions in the fridge—they’ll get mushy and gross.
Some produce does better if stored in a little bit of water, like a bouquet of flowers. Do this for fresh herbs, asparagus, Brussels sprouts, and celery, which will last much longer and stay more crisp if you keep their “feet” wet. Trim the ends, then place the bottom of the stalks in a cup with a couple inches of water in the bottom. Cover loosely with a bag and you’re good to go!
Like all of us, vegetables need a little room to breathe. Instead of sealing them up in plastic, let your vegetables hang out in cloth or paper sacks. Reusable mesh bags, which can replace the thin plastic bags from the produce section—are great for both shopping and storage. Don’t shove too many vegetables together, either. They need space for air circulation.
Bananas are one of the worst culprits for producing ethylene gas. To get the most bang for your banana-buying buck, split up the bunch as soon as you get home and then wrap a little plastic film around each stem. The bananas will ripen less quickly with their stems covered. Let them sit on the counter at room temperature until they’re just right. You can refrigerate the bananas at that point to halt the ripening process.
