Fruit
Apples - Keep loosely in the refrigerator for 1 to 2 months. Keep them away from
vegetables, as apples produce ethylene, a ripening agent.
Avocados - Firm avocados can be placed in a paper bag. Add a little flour to quicken
ripening. Once ripened, the avocados should be eaten immediately or stored in a cool,
dry place until ready to use.
Blueberries - Make sure there aren't any moldy, smashed berries in the container.
Firm unwashed blueberries will hold in the refrigerator for 1 to 2 weeks, in a dry
container. To freeze: Place unwashed berries on a baking sheet and freeze. Once
frozen, place in an airtight container and place back in the freezer. Blueberries can be
frozen for up to 1 year.
Cantaloupe- Ripen at room temperature for a day or two. The whole melon can be
refrigerated for up to 5 days. A cut melon will hold for 3 days.
Grapefruit- Store at room temperature for up to 6 days pr they can be stored in the
refrigerator for up to 2 weeks.
Grapes- Can be stored in a perforated bag for 1 to 2 weeks. They
must be unwashed.
Kiwi- To ripen, keep at room temperature, away from the sun for 3-5
days. Can also be kept in refrigerator for up to 2 weeks in a sealed
plastic bag. Keep kiwis refrigerated away from other fruit to prevent
over-ripening.
Lemons- Store at room temperature, away from sunlight, for up to 2 weeks. They
can also be stored in the refrigerator for up to 3 weeks. Store in a cool, dry place
away from other fruits to avoid absorption of off-flavors. Wash before using.
Limes- Refrigerate limes for up to 10 days in a plastic bag. Store in a cool, dry
place away from other fruits to avoid absorption of off-flavors. Wash before
using.
Nectarines, Peaches, & Plums- Ripen at room temperature. Store in
plastic bag in refrigerator once ripened.
Oranges and Tangerines- Can be stored at room
temperature for a day or two or up to 1 month in the refrigerator.
Pears- To ripen, place in a bowl at room temperature for 2-3 days. Once it is ripened
it will bruise easily, so they should be eaten immediately.
Strawberries - Remove ripe berries and store the rest in the container they came
in. Refrigerate for up to 1 week.
Tomatoes (Beefsteak & Heirloom) - Store at room temperature in a fruit
bowl. Do not refrigerate, as it will make the tomatoes mealy and flavorless.
Vegetables
Arugula - Keep arugula refrigerated, stored in a perforated plastic bag, away from
fruits to avoid deterioration.
Beans (green, romano) - Store in a plastic bag, unwashed, for up to
1 week.
Beets - Cut tops and refrigerate in a bag for up to 1 week.
Bok Choy - Store in a sealed plastic bag for up to 1 week.
Broccoli - Refrigerate in a closed plastic bag for up to 1 week.
Brussel Sprouts - Store, unwashed, in a plastic bag. Will taste best if eaten in 1 to 2
days.
Cabbage (green, red, napa) - Refrigerate in a closed plastic
bag for 1 to 2 weeks.
Carrots - Remove tops, wash and store in a sealed plastic bag for 1 to 2 weeks.
Cauliflower - Refrigerate in plastic wrap for up to 5 days.
Celery - Wash and refrigerate in closed plastic bag for 1 to 2
weeks.
Corn - Refrigerate with husks still intact until ready to use.
Cucumbers - Store in a plastic bag in the refrigerator crisper.
Fennel - Store the bulb in a sealed plastic bag for up to 2 weeks. Store
the leaves in a damp paper towel in the refrigerator.
Fresh Herbs (arugula, basil, cilantro, parsley) - Wrap each lightly in a damp
paper towel. Place inside a plastic bag for up to 1 week.
Garlic - Keep dry. Store in the pantry for 1 to 2 months. Store whole heads of garlic in
a cool, dry, dark place with good ventilation, but do not refrigerate. However, always
refrigerate peeled or cut garlic in a sealed container.
Greens (lettuce, chard, kale) - Wash, drain and seal in plastic bag lined with paper
towels.
Wilted Greens - Wilted greens and lettuce are often just dried out which can still
occur even if the greens remain in constant refrigeration.
*Cold Water Overnight - Submerge the wilted greens in cold water by placing them in a dish, filling it with
water, and putting it in the refrigerator overnight.
Kohlrabi - Keep refrigerated, storing in a perforated plastic bag to retain moisture.
Leeks - Keep wrapped in a plastic bag in crisper of refrigerator for up to
1 week.
Onions (red, Yellow, White, Shallots) - Keep dry. Store in the
refrigerator or pantry for 1 to 2 months. Store whole onions in a cool, dry,
dark place with good ventilation, away from potatoes (which absorb the onions moisture).
Always refrigerate cut onions.
Parsnips - Keep refrigerated, storing in a perforated plastic bag to retain moisture.
Peppers - Store in plastic bag. Refrigerate for up to 2 weeks.
Sweet Potatoes - Keep in a cool, dry, dark place. Do NOT refrigerate!
Potatoes - Keep in a cool, dry, dark place. Do NOT
refrigerate!
Radishes (French, Easter Egg, Red, & Watermelon) - Store in
a plastic bag for up to 2 weeks.
Rutabagas - Remove tops. Refrigerate in a plastic bag.
Spinach - Wash, drain, and store in a plastic bag lined with paper
towel for up to 1 week. Keep away from fruits to avoid deterioration.
Sugar Snap Peas - Store, unwashed, in a plastic bag for up to 1 week.
Summer Squash (Zucchini, Crookneck, Sunburst) - Refrigerate in
a plastic bag for up to 2 weeks.
Winter Squash - Keep cool and dry. Store in the pantry.
Turnips - Remove tops. Refrigerate in a plastic bag.
Nuts
Store nuts in a cool, dry place, off the floor, in a Ziploc bag or Tupperware container. Do not refrigerate,
as the environment is too moist. Nuts can also be frozen in airtight containers for longer term storage;
this prevents the nuts from going stale.
Apples - Keep loosely in the refrigerator for 1 to 2 months. Keep them away from
vegetables, as apples produce ethylene, a ripening agent.
Avocados - Firm avocados can be placed in a paper bag. Add a little flour to quicken
ripening. Once ripened, the avocados should be eaten immediately or stored in a cool,
dry place until ready to use.
Blueberries - Make sure there aren't any moldy, smashed berries in the container.
Firm unwashed blueberries will hold in the refrigerator for 1 to 2 weeks, in a dry
container. To freeze: Place unwashed berries on a baking sheet and freeze. Once
frozen, place in an airtight container and place back in the freezer. Blueberries can be
frozen for up to 1 year.
Cantaloupe- Ripen at room temperature for a day or two. The whole melon can be
refrigerated for up to 5 days. A cut melon will hold for 3 days.
Grapefruit- Store at room temperature for up to 6 days pr they can be stored in the
refrigerator for up to 2 weeks.
Grapes- Can be stored in a perforated bag for 1 to 2 weeks. They
must be unwashed.
Kiwi- To ripen, keep at room temperature, away from the sun for 3-5
days. Can also be kept in refrigerator for up to 2 weeks in a sealed
plastic bag. Keep kiwis refrigerated away from other fruit to prevent
over-ripening.
Lemons- Store at room temperature, away from sunlight, for up to 2 weeks. They
can also be stored in the refrigerator for up to 3 weeks. Store in a cool, dry place
away from other fruits to avoid absorption of off-flavors. Wash before using.
Limes- Refrigerate limes for up to 10 days in a plastic bag. Store in a cool, dry
place away from other fruits to avoid absorption of off-flavors. Wash before
using.
Nectarines, Peaches, & Plums- Ripen at room temperature. Store in
plastic bag in refrigerator once ripened.
Oranges and Tangerines- Can be stored at room
temperature for a day or two or up to 1 month in the refrigerator.
Pears- To ripen, place in a bowl at room temperature for 2-3 days. Once it is ripened
it will bruise easily, so they should be eaten immediately.
Strawberries - Remove ripe berries and store the rest in the container they came
in. Refrigerate for up to 1 week.
Tomatoes (Beefsteak & Heirloom) - Store at room temperature in a fruit
bowl. Do not refrigerate, as it will make the tomatoes mealy and flavorless.
Vegetables
Arugula - Keep arugula refrigerated, stored in a perforated plastic bag, away from
fruits to avoid deterioration.
Beans (green, romano) - Store in a plastic bag, unwashed, for up to
1 week.
Beets - Cut tops and refrigerate in a bag for up to 1 week.
Bok Choy - Store in a sealed plastic bag for up to 1 week.
Broccoli - Refrigerate in a closed plastic bag for up to 1 week.
Brussel Sprouts - Store, unwashed, in a plastic bag. Will taste best if eaten in 1 to 2
days.
Cabbage (green, red, napa) - Refrigerate in a closed plastic
bag for 1 to 2 weeks.
Carrots - Remove tops, wash and store in a sealed plastic bag for 1 to 2 weeks.
Cauliflower - Refrigerate in plastic wrap for up to 5 days.
Celery - Wash and refrigerate in closed plastic bag for 1 to 2
weeks.
Corn - Refrigerate with husks still intact until ready to use.
Cucumbers - Store in a plastic bag in the refrigerator crisper.
Fennel - Store the bulb in a sealed plastic bag for up to 2 weeks. Store
the leaves in a damp paper towel in the refrigerator.
Fresh Herbs (arugula, basil, cilantro, parsley) - Wrap each lightly in a damp
paper towel. Place inside a plastic bag for up to 1 week.
Garlic - Keep dry. Store in the pantry for 1 to 2 months. Store whole heads of garlic in
a cool, dry, dark place with good ventilation, but do not refrigerate. However, always
refrigerate peeled or cut garlic in a sealed container.
Greens (lettuce, chard, kale) - Wash, drain and seal in plastic bag lined with paper
towels.
Wilted Greens - Wilted greens and lettuce are often just dried out which can still
occur even if the greens remain in constant refrigeration.
*Cold Water Overnight - Submerge the wilted greens in cold water by placing them in a dish, filling it with
water, and putting it in the refrigerator overnight.
Kohlrabi - Keep refrigerated, storing in a perforated plastic bag to retain moisture.
Leeks - Keep wrapped in a plastic bag in crisper of refrigerator for up to
1 week.
Onions (red, Yellow, White, Shallots) - Keep dry. Store in the
refrigerator or pantry for 1 to 2 months. Store whole onions in a cool, dry,
dark place with good ventilation, away from potatoes (which absorb the onions moisture).
Always refrigerate cut onions.
Parsnips - Keep refrigerated, storing in a perforated plastic bag to retain moisture.
Peppers - Store in plastic bag. Refrigerate for up to 2 weeks.
Sweet Potatoes - Keep in a cool, dry, dark place. Do NOT refrigerate!
Potatoes - Keep in a cool, dry, dark place. Do NOT
refrigerate!
Radishes (French, Easter Egg, Red, & Watermelon) - Store in
a plastic bag for up to 2 weeks.
Rutabagas - Remove tops. Refrigerate in a plastic bag.
Spinach - Wash, drain, and store in a plastic bag lined with paper
towel for up to 1 week. Keep away from fruits to avoid deterioration.
Sugar Snap Peas - Store, unwashed, in a plastic bag for up to 1 week.
Summer Squash (Zucchini, Crookneck, Sunburst) - Refrigerate in
a plastic bag for up to 2 weeks.
Winter Squash - Keep cool and dry. Store in the pantry.
Turnips - Remove tops. Refrigerate in a plastic bag.
Nuts
Store nuts in a cool, dry place, off the floor, in a Ziploc bag or Tupperware container. Do not refrigerate,
as the environment is too moist. Nuts can also be frozen in airtight containers for longer term storage;
this prevents the nuts from going stale.
STORAGE TIPS
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