Store vegetables in the refrigerator to keep them fresh until you use them. Exceptions are onions, shallots, garlic, tomatoes (ripe tomatoes only are refrigerated) and potatoes, which should be kept in dry storage. Tomatoes and potatoes should be kept separately. Here is a quick bullet point list on how to store your produce:
Many vegetables require being stored in a plastic bag. Generally, loose greens are a good general rule of thumb for including a damp paper towel to enclose or cover (including herbs, removing rubber band or twisty).
- However, mushrooms should be kept in a paperbag, or in a container covered with a damp paper towel.
- Keep crisp vegetables in the crisper drawer.
- Remove all green tops from your root vegetables; the greens leach out moisture.
- You can wash your vegetables before storing them, but make sure they are dry.
- Many fruits can be stored at room temperature, especially if they need more time to ripen. However, if they are ripe, store them in the refrigerator.
- Wash fruits, using a vegetable brush if necessary, under cool, running water, making sure they are dry before storing them. However, fruits such as grapes, berries, cherries and plums should only be washed before eating.
- If there are any signs of spoilage or softness, remove it.