How to extend the shelf-life of your food
Words by Ashley Locke
Illustrations by Jane Fitzsimmons
How many times have you tossed a perfectly good bundle of scallions into your fridge just to see them wilting the next day? How often has crisp lettuce gone limp, carrots lost their snap, and tomatoes become mealy? It could be because of how you’re storing them! Here’s the best way to store your fruits and veggies to make them last.
Avocados: Ripen them on the counter at room temperature, then store them in the fridge.
Onions: Store them in a mesh bag in the pantry.
Potatoes: Store them in a paper bag in the pantry.
Tomatoes: Keep them on the counter—the fridge can ruin the flavor and texture.
Leafy herbs (cilantro, parsley): Keep the ends in a glass of water, and loosely cover the tops with a plastic bag in the fridge..
Hearty herbs (rosemary, thyme): Roll them inside of a damp paper towel in the fridge.
Mushrooms: Store them in a paper bag in the fridge.
Blackberries: Keep them on the shelf in the fridge.
Lettuce: Place it in the refrigerator crisper drawer in a sealed container with a dry paper towel.
Radishes: Remove the leafy tops before putting them in a produce bag in the crisper drawer.
Strawberries: Store them on a refrigerator shelf in a container with a dry paper towel.
Garlic: Keep them in a cool, dry spot in the pantry.
Bell peppers: Store them in the refrigerator crisper drawer.