-If your produce spoils after a few days you might be storing fruits and veggies together that are incompatible.  Some fresh fruits will give off a naturally occurring ripening ethylene gas, but these can speed up the break down process of ethylene-sensitive foods.  So it is best to store your fruits and vegetables separately.

– With the exception of leafy greens, fruits and vegetables should not be washed prior to storing.  Washing will begin to break down the produce.  It is best to wash produce just before eating or preparation.

– Refrigerate fruits and vegetables in perforated plastic bags to help maintain moisture but provide airflow.  The bags in which your produce come in are food-grade plastic and you can punch several holes in them to vent.

– You can speed up the ripenning process of fruits by placing them in paper bag.  Place avocados in with an apple or banana to help speed up the process!

– Check below for more storage tips.  Remember not all fruits and vegetables want to be stored in your refrigerator!

Apples Store on a cool counter or shelf for up to two weeks.  For longer storage, place in fridge.
Citrus Store in a cool place, with good airflow, never in an air tight container.
Cherries Store in an airtight container. Do not wash cherries until ready to eat ~ any added moisture encourages mold.
Berries Don’t forget, they are fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Melons Uncut in a cool, dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines Store in the fridge if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches (and most stone fruit) refrigerate only when fully ripe. More firm fruit will ripen on the counter but will ripen quicker in a brown paper bag.
Pears Will keep for a few weeks on a counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Pomegranates Keep up to a month on a cool counter.
Strawberries Do not wash until you’re ready to eat.  These will normal spoil quickly so make sure to store in the refridgerator in a paper bag. Remember there are no fungicides on Organic Strawberries so enjoy before they spoil!


Artichokes Place in an airtight container sealed, with light moisture.
Asparagus Place them loosely in a mason jar upright with about an inch of water at room temperature. (will keep for a week outside the fridge if in water)
Avocados Place in a paper bag at room temperature. To speed up their ripening-place an apple in the bag with them.
Arugula Like lettuce, should not stay wet! Dunk in cooler water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil This is difficult to store well. Basil does not like the cold or wet. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside-left out on a cool counter.
Beets Cut the tops off to keep beet firm, (be sure to keep the greens) by leaving any top on root vegetable draws moisture from the root, making them lose flavor and firmness.
Broccoli Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccolini Left in an open container in the crisper, but best used as soon as possible.
Brussel Sprouts  If bought on the stalk leave on that stalk. Put the stalk in the fridge or leave it on a cold place. If they are bought loose store them in an open container with a damp towel on top.
Cabbage Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week, so, best used as soon as possible.
Carrots Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they are stored that long.
Cauliflower Will last a while in a closed container if the fridge, but they say cauliflower has the best flavor the day it is bought.
Celery Does best when simply placed in a cup or bowl of shallow water on the counter.
Corn Leave unhusked in an open container if you must, but corn really is best the day it is picked.
Cucumber Wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant Does fine left out in a cool room. Don’t wash it, eggplant doesn’t like extra moisture around it’s leaves. For longer storage- place loose, in the crisper.
Garlic Store in a cool, dark, place.
Greens Remove any bands, twist ties, etc. most greens must be kept in an air tight container with a damp cloth to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans They like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green tomatoes   Store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs A closed container in the fridge to keep up to a week. Any longer might encourage mold.
Lettuce Keep damp in an airtight container in the fridge.
Parsnips An open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes (like garlic and onion) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; paper bag also works well.
Radishes Remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Snap peas Refrigerate in an open container.
Spinach Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions Remove any band or tie and place in the crisper.
Summer squash Does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers Only wash them right before you plan on eating them as wetness decreases storage times. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet potatoes Store in a cool, dark, well-ventilated place. Never refrigerate–sweet potatoes do not like the cold.
Tomatoes Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on a counter. To hasten ripeness place in a paper bag with an apple.
Winter squash Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they’re stored for a week or so before eaten.
Zucchini Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.