Separate Vegetables by Type – Keep root vegetables and leafy greens in different storage areas to prevent cross-contamination.
Use Perforated Bags for Leafy Greens – Store leafy vegetables in perforated plastic bags to maintain moisture and air circulation.
Keep Root Vegetables in a Cool, Dark Place – Potatoes, onions, and garlic should be kept in a dark, dry spot to preserve their freshness.
Refrigerate Most Vegetables – Store carrots, broccoli, and cauliflower in the refrigerator crisper drawer to keep them crisp and fresh.
Wrap Herbs in Damp Paper Towels – To keep herbs fresh, wrap them in a damp paper towel and store them in an airtight container.
Don’t Wash Until Ready to Use – Avoid washing vegetables before storing them, as moisture can lead to spoilage.
Store Tomatoes at Room Temperature – Keep tomatoes on the counter until they ripen, then refrigerate for longer storage.
Use Airtight Containers for Cut Vegetables – Store pre-cut veggies in airtight containers to prevent moisture loss and contamination.