How to Store Vegetables So They Last Longer

Published Feb 2026 · 5 min read

You buy fresh vegetables on Sunday with the best intentions. By Wednesday, the lettuce is wilted, the herbs are black, and the mushrooms are slimy. Sound familiar? Most of us store vegetables wrong — and the fix is usually simple once you know the rules.

The basics: fridge, counter, or dark cupboard?

Not all vegetables belong in the fridge. Some lose flavor and texture in the cold; others spoil quickly at room temperature. Here's the general breakdown:

• Fridge: leafy greens, carrots, celery, broccoli, cauliflower, zucchini, bell peppers, fresh herbs, mushrooms
• Counter: tomatoes, avocados (until ripe), bananas, citrus fruits, whole melons
• Dark, cool cupboard: potatoes, onions, garlic, shallots, winter squash

The ethylene factor

Some fruits and vegetables produce ethylene gas as they ripen. This gas accelerates ripening — and spoilage — in nearby produce. Understanding this is key to proper storage.

High ethylene producers: apples, bananas, avocados, tomatoes, peaches, pears

Ethylene-sensitive items: leafy greens, broccoli, cucumbers, carrots, peppers, fresh herbs

The rule is straightforward: keep producers away from sensitive items. Don't store your bananas next to your salad greens. Ethylene absorbers placed in your fridge drawers can help neutralize the gas and extend shelf life. [Amazon link placeholder — ethylene absorber packets]

Vegetable-by-vegetable guide

Leafy greens (lettuce, spinach, arugula)

Moisture is the enemy. Wash greens when you're ready to use them, not before storing. If you buy pre-washed bags, add a dry paper towel inside to absorb excess moisture. Store in produce containers with ventilation — the right container easily doubles their life. [Amazon link placeholder — produce storage containers with vent]

Tomatoes

Never refrigerate tomatoes unless they're already cut. Cold temperatures break down their cell walls and destroy flavor compounds. Keep them on the counter, stem-side down, out of direct sunlight. They'll stay flavorful for 4–7 days.

Potatoes

Store in a cool (7–10°C), dark place with good airflow — a paper bag in a cupboard works well. Never refrigerate: cold converts their starches to sugar, affecting taste and texture. Keep them away from onions, which release gases that accelerate potato sprouting.

Onions and garlic

Keep whole onions and garlic in a dry, dark, well-ventilated spot. A mesh bag or open basket is ideal. They can last weeks or even months stored properly. Once cut, wrap tightly and refrigerate — use within a few days.

Mushrooms

Store in a paper bag in the fridge, never in plastic. Plastic traps moisture and makes mushrooms slimy within a day or two. A paper bag absorbs excess moisture while allowing air circulation. They'll keep for 5–7 days this way.

Fresh herbs

Soft herbs (basil, cilantro, parsley) do best standing upright in a jar of water in the fridge, loosely covered with a plastic bag. Basil is an exception — it prefers room temperature. Hard herbs (rosemary, thyme) can be wrapped in a damp paper towel and stored in a container in the fridge.

Use your fridge's humidity drawers

Most modern fridges have crisper drawers with adjustable humidity. Use them intentionally:

• High humidity drawer: leafy greens, herbs, cucumbers, peppers, broccoli
• Low humidity drawer: fruits, tomatoes (if you must refrigerate), mushrooms

If your fridge drawers are a jumbled mix of everything, reorganizing them by humidity preference will make a noticeable difference. Fridge organizer bins can help keep things tidy and visible. [Amazon link placeholder — fridge organizer bins set]

Store smarter, waste less

Proper storage isn't complicated — it's just a set of habits. Once you know where each vegetable belongs and why, your produce lasts longer, your meals taste better, and your money stretches further. A small investment in good containers and a few minutes of organization after each grocery trip is all it takes.