If you’re in the habit of buying fresh organic produce you’ll want to make sure you’re storing it properly so it stays fresh until you’re ready to consume it.


Should it go in the refrigerator or stay out? Does it go in a Green Bag or air tight container?


Below is a quick reference to help you decide:

Fruit
Most fruit releases a natural gas called ethylene. When the gas is contained in a closed refrigerator it can cause all of your produce to spoil. So it may come as a surprise to some, but the best place for fruit, especially unripened fruit, is on the counter top, away from direct sunlight. A great way to display your fruit is in a large ceramic pasta serving bowl in a highly trafficked area of the kitchen.


Berries should be sorted through as soon as you get them home. Place them in a Green Bag with a paper towel to soak up any condensation. Don’t wash them until they are ready to be used, as moisture will cause them to mold. Plan to consume them within 3 days or else freeze them in an airtight container.


Fruits with thick skin like bananas, mangos, and papayas should not be put in the refrigerator as they produce a lot of ethylene. If you can, buy them at varying ripeness levels, so that you can consume some of the fruit immediately and the rest through the week as it gradually ripens.


Garlic, Onions, and Mushrooms
Garlic and all varieties of potatoes should be kept in a cool dark place, but not the refrigerator! Keep them separately in brown bags in a highly accessed cabinet so you don’t forget about them. A ceramic “Garlic Keeper” also works well to maintain the freshness of garlic as it absorbs moisture. Mushrooms should be sorted through and kept in a loosely closed Green Bag or paper bag. Clipper Mill also makes a drawstring cloth bag that can be washed and reused.


Common Vegetables
Corn should be husked the day you buy it. If you’re not going to use it the same day, seal it in an airtight container, and store it in the refrigerator for up to 3 days or freeze it.


Bell Peppers should be kept out on the counter. They emit higher amounts of gas that will spoil your unprotected produce in the refrigerator.

Carrots can last up to two weeks in the refrigerator as long as they are kept moist. Keep them in your Green bags with a paper towel. If you buy the ones with the green tops, make sure to remove the green tops before putting them in the refrigerator as they will spoil quickly and cause the carrots to also go bad.


Celery can be washed, cut up and stored in an airtight container filled with water for the longest life in your refrigerator. You can change the water out as needed.


Herbs
Herbs can be kept in the refrigerator for one week or more but they need to be kept in water. The stems of the herbs should be trimmed and then you can place them in an airtight (preferably glass) container and fill with water.


Lettuce
Romaine and varieties of leaf lettuce should be washed thoroughly and dried before putting them into the refrigerator. A salad spinner is the best way to remove water after washing. You can then place the lettuce in a green bag or airtight container. Boston lettuce, arugula, and watercress do not need to be washed. If they have roots attached, wrap them with a damp paper towel. Place them in a green bag and try to use them as soon as possible since they have a short shelf life.


What to do with produce on its way out
Here’s what you can do with produce that’s starting to lose freshness…
Bananas, peaches, apricots- Make pancakes, muffins, pudding or bread. Cut them up in to chunks and freeze them for smoothies.
Berries- as long as there’s no mold, you can use them in pancakes, breads, muffins. Or freeze them and put them in your smoothie.
Carrots, celery, apples, pears- Here’s where you make use of the juicer you might have gotten for for Christmas!


Everything else makes great compost for your garden, though it can be expensive compost, so hopefully most of your compost is only kitchen scraps now that you have these great storage tips!