Washing before storing is the most common mistake. Here is what each category actually needs.

What's Inside

Most produce waste happens in the first three days, and most of it is caused by moisture and ethylene, not by the fridge being too warm.

The Universal Rules

  1. Do not wash before storing. Water on the surface invites mould. Wash right before use.
  2. Dry thoroughly if you must wash. Salad spinners exist for this reason.
  3. Separate ethylene producers from sensitive items.
  4. Give greens airflow. Sealed wet plastic is a rot chamber.

By Category

Leafy Greens

Trim the stems, wrap in dry paper towel, place in a container or bag left slightly open. The paper absorbs condensation; the airflow prevents slime.

Refresh the paper towel if it becomes damp. Greens stored this way last a week or more.

Herbs

Two different methods, depending on the herb:

  • Soft herbs (basil, cilantro, parsley): stems in a glass of water, loosely covered, in the fridge. Basil prefers room temperature.
  • Hard herbs (rosemary, thyme): wrapped loosely in a damp paper towel, in a bag.

Root Vegetables

Carrots, beets, and radishes: remove the tops (they pull moisture from the root), then store in a perforated bag in the crisper.

Potatoes, onions, and winter squash: cool, dark, dry, and ventilated. Never in the fridge, and never in the same bag — onions make potatoes sprout.

Berries

Do not wash. Store in a single layer or a container lined with paper towel, lid slightly open. Remove any bruised fruit immediately — one mouldy berry spoils the box.

Stone Fruit

Ripen at room temperature, then refrigerate once soft. Refrigerating hard peaches stops ripening permanently and produces mealy texture.

Tomatoes

Room temperature, stem side down, out of direct sun. Refrigeration kills flavour and turns the flesh mealy.

Bananas

Room temperature, separated from the bunch if you want to slow ripening. Once cut, wrap the exposed end.

The Two-Minute Sunday Habit

Open the crisper, remove anything soft or mouldy, replace damp paper towels, and move the oldest items to the front. That single habit prevents most of the waste.

Verdict

Dry, separate, ventilate, and do not wash early. Most produce problems are moisture problems, and most moisture problems come from storing things wet and sealed.

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