How to Make Produce Last Longer in the Fridge

Few things are more frustrating than buying a beautiful bunch of greens on Sunday and finding a slimy bag of them on Friday. The good news is that most produce waste comes down to a handful of small storage mistakes. Fix those, and your groceries will last noticeably longer.

None of this takes special gear. It mostly takes a little attention when you get home from the store.

Don’t Wash Until You’re Ready to Eat

Moisture is the enemy of most fresh produce. Washing berries, mushrooms, or lettuce and then putting them away wet gives mold and bacteria a head start.

Wait to rinse until just before you use them. The exception is leafy greens or herbs you plan to prep ahead: wash them, dry them thoroughly, and store them with a dry paper towel to absorb extra moisture.

Know Who Belongs Where

Some fruits give off ethylene gas as they ripen, which speeds up spoilage in nearby produce. Apples, bananas, pears, and avocados are common culprits. Keep them away from ethylene-sensitive items like leafy greens, broccoli, and carrots.

Not everything belongs in the fridge, either. Tomatoes, onions, potatoes, and bananas generally do better on the counter or in a cool, dark spot. Potatoes and onions should also be kept apart, since they can shorten each other’s shelf life.

Use the Crisper Drawers Wisely

Many refrigerators have two drawers with different humidity settings. A high-humidity drawer suits leafy greens, carrots, and other items that wilt easily. A low-humidity drawer works better for fruits and things prone to rot.

If your fridge doesn’t have adjustable drawers, don’t stress. Just avoid overpacking, because air needs to circulate to keep things cold and dry.

Give Herbs and Greens Special Treatment

Tender herbs like cilantro and parsley last much longer when treated like cut flowers. Trim the stems, stand them in a jar with a little water, and loosely cover the tops with a bag. Hardy herbs like rosemary and thyme do well wrapped in a barely damp paper towel.

For salad greens, a container lined with paper towels is a lifesaver. Swap out the towel if it gets damp, and pull out any leaves that start to turn so they don’t spoil the rest.

A Few Quick Habits That Add Up

• Store carrots and celery in a container of water or wrapped in a towel to keep them crisp
• Keep berries in a single layer in a vented container, and pick out any moldy ones right away
• Trim the ends of asparagus and stand the bunch upright in a little water
• Put cut avocado and onion in an airtight container to slow browning and odors
• Move older items to the front of the fridge so you use them first

When produce is starting to go soft but is still safe, put it to work. Slightly wilted vegetables are great in soups, stir-fries, and frittatas, and overripe fruit is perfect for smoothies or baking. Toss anything with visible mold, a slimy texture, or a bad smell. When in doubt, throw it out.

Do a quick fridge check every few days and plan a meal around whatever needs to be used soon. That one habit, more than any trick, keeps food out of the trash and money in your pocket.