How to Make Produce Last + Tips

Since we aren’t going to the store as often and buying more produce in bulk, I have really had to be mindful of how I store fruits and vegetables to get the most out of them with the least amount of waste. Below I have listed my favorite way to store produce, along with a few tips.

POTATOES + ONIONS + GARLIC

For potatoes, sweet potatoes, squashes, and onions, I keep them in easy-to-access baskets in my lowest shelves that are dark and cool. All of these vegetables are considered cellar vegetables and thrive in this type of environment.

For garlic and shallots, I keep in a bowl within reach on the counter since I use them almost daily to make vinaigrettes or add to roast veggies. If I think I won’t be able to get through all the garlic I have, I slowly cook the cloves in some oil to make garlic confit which preserves it. I then add this to sauces, dressings, or on top of pizza. It is delicious!

LETTUCES + LEAFY GREENS

If I know I am going to be using right away, I will wash a few heads of lettuce and put into a salad spinner and then store. Otherwise, I wash right before using so they don’t wilt or soften too quickly. I recently discovered these airtight containers that keep the life of veggies so much longer. I use these to store salad greens, spinach, and Swiss chard. I wrap them in a damp paper towel and seal in the box.

In another container I put sturdier vegetables such as carrots, cauliflower, broccoli, and celery. I even put bell peppers, jalapeños, and cucumbers in one because it limits exposure to air and keeps them fresh longer. Another option is reusable silicone bags.

HERBS

There are two methods of thought when it comes to herbs. The first is to wash, dry in a salad spinner, swaddle in a dry cloth and put in a reusable bag. The second, is to cut the ends and put in a glass with one inch of water and cover with a plastic bag with a few air holes. I have been doing the latter and it has been working really well.

FRUIT

For fruit like bananas, peaches, pineapple, or avocados, put in bowls on the countertop. If they are getting too ripe, put in fridge to get a couple extra days out of it.

For berries, I like to rinse and dry before putting in these porcelain berry baskets in the fridge.

If I know I won’t be able to use up the fruit I have, I will freeze to use in smoothies. (Make sure to peel bananas before you freeze.)

CITRUS

Citrus fruits do well in the fridge for the longterm. I use so much at my house, I generally keep them in a bowl on the countertop and go through them fast, but I will keep extra tangerines, oranges, and limes in the fridge.

WHEN IN DOUBT FREEZE

I hate waste, so if I think some vegetables are nearing their end I freeze in quart containers. It is easy to throw frozen veggies into a stir-fry or collect scraps to make a veggie stock.