How do I make those veggies last as long as possible in my refrigerator? If you are the person that tries to do the majority of your shopping all at once instead of running to the store everyday (which causes us to spend more), or are trying to incorporate more veggies in the diet, you’ve probably run into the problem of soggy, moldy, limp or browned masses in the bottom of the crisper.
There is no one answer, every vegetable has it’s own special way that it likes to be stored and that will allow it to last as long as possible. The crisper is geared toward creating a moist environment but we all know that doesn’t work for everything.
Lettuces- when you get home shave the bottom of the lettuce stem off and soak it for 10 min in water. This will re-hydrate the lettuce and prepare it for storage. Dampen a paper towel and wrap it around the lettuce and then put it in a plastic bag. When you pull it out for use re-dampen the towel when you put the remainder back in the fridge.
Tomatoes/fruit should be a room temperature if they need to ripen, the fridge will slow ripening so if the tomato/apple/ bananas are already ripe put them in the fridge. Because berries ripen so quickly we usually store them in the cold. Bananas will blacken but the fruit will be good still.
Potatoes/ onions/ garlic are better if they can be store in a wire basket (or something will lots of air) in the dark and away from heat. Once you’ve cut your onions wrap the cut onion in a little foil and put it in the fridge. If you have cut potatoes store them covered in water in the fridge so they don’t oxidize.
Herbs-pretend they are flowers, store them in a little water in the fridge
Radishes, beets, turnips with tops- if you aren’t intending on using the tops (which you can) you should trim them off and wash your roots. The tops will go bad first and take down whatever is near. If you are going to use them (and good for you!) then trim them off and store them like the lettuces-see above.
Carrots/celery/broccoli/asparagus– better in the crisper, they want moisture if they get limp, trim the stem or tops of the carrots and soak in water for 10 minutes and they should re-hydrate. I treat broccoli like the herbs and stick them in a little water in a container in the fridge and they come back to life, treat the asparagus like the lettuces
Peppers-will mold if they are kept in overly moist environment, so you can store them out of the plastic in the crisper and they’ll do better
If you need to use a fruit and it’s not ripe yet put it in a paper bag with a banana or an apple. I use this little trick with avocados to ripen them within a day.
Let us know if there is something that you buy that you want to last a little longer!
Eat your veggies!!
Wow, that tip about shaving the bottom of the lettuce stem and rehydrating it is awesome! I have never heard or seen that before. I can’t wait to try it.
The one thing I’ve struggled with – really struggled with – is fresh ginger. Put it in a plastic bag and it molds. Keep it out of the plastic bag and it dries out. I’ve always kept it in the refrigerator, in that place at the top of the fridge door where you can keep oddments (or in an older model, eggs). Should I keep fresh ginger out on the counter, in a cool location?
Hi Aliza!
We keep ours out in the wire baskets with the onions and garlic, it will dry out eventually but it does take a long time. Once it’s cut wrap it in a little plastic wrap and store it in the fridge. I read recently that if you put your ginger in a zip lock bag in the fridge that will last the longest. That makes the most sense since ginger does need moisture but too much will mold it so this way it will hold it’s own moisture and be able to breath.