Buying fresh, seasonal produce is only half the story — storing it well is what makes it last until you're ready to cook. A few simple habits can keep fruits and vegetables fresher for longer and cut down on food waste.
Know your storage zones
Refrigerator crisper
Most vegetables, berries, cherries, grapes, and ripe stone fruit. Crispers keep humidity higher, which helps leafy produce.
Countertop
Tomatoes, bananas, unripe avocados, peaches and pears while they ripen, and whole melons.
Cool, dark pantry
Potatoes, sweet potatoes, onions, garlic and whole winter squash — ideally with good airflow.
Freezer
Berries, sliced peaches, corn kernels, blanched greens and chopped herbs for longer storage.
Understand ethylene
Some fruits release ethylene, a natural gas that speeds ripening. Apples, bananas, avocados, peaches, pears and tomatoes produce a lot of it. Store them away from ethylene-sensitive produce such as leafy greens, broccoli, cucumbers and carrots. You can also use ethylene on purpose: put an unripe avocado or peach in a paper bag with a banana to ripen it faster.
To wash or not to wash?
Most produce lasts longer if you wash it just before eating rather than before storing, because extra moisture encourages spoilage. When you do wash, rinse under cool running water — don't use soap — and scrub firm produce like potatoes with a clean brush. Dry thoroughly with a clean towel.
Keeping herbs fresh
- Soft herbs (basil, cilantro, parsley, mint): trim the stems and stand them in a glass of water like flowers. Keep basil at room temperature; cover the others loosely and refrigerate.
- Hardy herbs (rosemary, thyme, sage): wrap loosely in a slightly damp paper towel and refrigerate in a bag.
Freezing seasonal produce
- Choose produce at its peak — freezing preserves quality but won't improve it.
- Wash, dry and prepare (hull berries, slice peaches, cut corn from the cob).
- Blanch most vegetables briefly in boiling water, then cool in ice water; this helps preserve color and texture.
- Freeze in a single layer on a lined tray, then transfer to freezer bags with the air pressed out.
- Label with the contents and date, and use within about 8–12 months for best quality.
When to throw it out
Discard produce that's moldy, slimy or has an off smell. Cut away small bruises on firm produce, but discard soft fruits like berries if mold appears. When in doubt, throw it out.
Look up storage tips for a specific item in our season finder.