How to Store Fresh Herbs and Produce So They Last Longer
Moisture, temperature and ripening gases decide how fast produce spoils. A few changes to where and how you store fruit, vegetables and herbs can add days to their life.
The short answer: keep leafy greens and tender herbs cold with just a little moisture, keep onions, garlic and whole tomatoes out of the fridge, store fruit that gives off ripening gas away from produce it would spoil, and wash produce just before you use it, not before you store it.
Why produce spoils
- Moisture: water left on leaves encourages rot and slime, while too little humidity makes vegetables wilt.
- Temperature: most vegetables last longest cold, but some, including tomatoes, basil and whole onions, lose quality in the fridge.
- Ethylene: a natural gas given off by some ripening fruits (such as apples, bananas, avocados and tomatoes) that speeds up ripening and yellowing in sensitive produce like leafy greens, broccoli and cucumbers.
Storage cheat sheet
| Produce | Where | How | Roughly lasts |
|---|---|---|---|
| Parsley, cilantro, dill | Fridge | Stems in a jar of water, loosely covered with a bag | About 1 week, sometimes longer |
| Basil | Counter | Stems in water, out of direct sun | Several days |
| Rosemary, thyme, oregano | Fridge | Wrapped loosely in a barely damp paper towel in a bag | 1–2 weeks |
| Spinach and salad leaves | Fridge crisper | In their container with a dry paper towel to absorb moisture | 3–7 days |
| Carrots, celery | Fridge | In a bag or container; trim carrot tops | 2–4 weeks |
| Whole tomatoes | Counter until ripe | Stem side down, out of sun; refrigerate only once very ripe | A few days once ripe |
| Potatoes | Cool, dark place (or fridge) | Paper bag or basket, away from light | Several weeks |
| Onions (whole) | Cool, dry, ventilated | Mesh bag or basket; not in plastic | 1–2 months |
| Garlic (whole heads) | Room temperature | Dry and ventilated | Several weeks to months |
Herbs
Treat tender herbs like flowers: trim the stems, stand them in a jar with an inch of water, cover the leaves loosely with a plastic bag, and refrigerate. Change the water every couple of days. Basil is the exception; cold blackens its leaves, so keep it on the counter in water. Woody herbs prefer a barely damp paper towel in a bag in the fridge.
Leafy greens
Excess moisture is what turns greens slimy. Store them unwashed, or washed and thoroughly dried, with a dry paper towel in the container, and replace the towel if it gets damp. Remove any slimy leaves promptly so they don't spread spoilage.
Potatoes and onions
Keep potatoes somewhere cool and dark: light turns them green, and green parts should be cut away or the potato discarded if widely green. The UK Food Standards Agency used to advise against refrigerating raw potatoes because of acrylamide, but it has since updated its advice: a study reviewed by its scientific advisers found home fridge storage does not materially increase acrylamide-forming potential, so the fridge is now an acceptable option. Refrigerated potatoes can taste slightly sweeter.
Onions keep best somewhere dry with air circulation. Many cooks keep onions and potatoes apart because potatoes add moisture and onions can encourage sprouting; it is a common recommendation, though the effect in home kitchens is modest.
Washing produce
- Wash produce under running water just before preparing or eating it, even if you will peel it, so dirt and bacteria aren't carried from the skin to the inside by the knife.
- Dry it with a clean towel or paper towel afterward.
- Don't use soap, detergent or commercial produce washes; FDA advises against them.
- Refrigerate cut, peeled or pre-packaged produce at 40°F (4°C) or below.
Sources
- Selecting and Serving Produce Safely — U.S. Food and Drug Administration
- Acrylamide (advice on storing raw potatoes) — UK Food Standards Agency
Found an error? See our corrections policy.
Ingredient guides for this article
Recipes mentioned in this guide
Caramelized Sheet-Pan Roasted Vegetables
Crisp-tender roasted potatoes, carrots, onions, and seasonal veggies tossed with herbs and olive oil at high heat.
Easy Skillet Spinach & Cheddar Frittata
Fluffy eggs baked gently in a cast iron skillet with wilted baby spinach, caramelized onions, and pockets of sharp cheddar.