Greens Take off bands holding the greens together. Store in an airtight container with a damp cloth. Spinach should be stored in an open container in your refrigerator’s vegetable crisper.
Onions, Garlic Shallots, Potatoes & Sweet Potatoes Store in a cool, dark & dry place, like a cabinet. Don’t stack onions — they like air circulation. Potatoes can be stored in a paper bag.
Beets, Radishes & Turnips Cut off any greens before storing (see above for how to store the greens). Keep them in an open container with a moist towel in the crisper.
Cucumber, Zucchini & Broccoli Wrap a moist towel around them and store in the crisper.
Asparagus No need to refrigerate if you’re using them within a week. Keep them upright in a glass filled with room temperature water.
Avocado Keep in a paper bag on the counter.
Carrots Keep in an airtight container wrapped in a damp towel.
Mushrooms Take off any plastic wrapping and transfer loose mushrooms to a paper bag. You can also wrap them in a damp towel and store in the fridge. And remember — never wash before storing!
Sweet Corn Don’t store it — sweet corn should be eaten as soon as possible.
Sweet Peppers If you’re using within a few days, keep them on the countertop. If not, keep them loose in the crisper.
Tomatoes Keep them on the counter. Nothing turns a terrific tomato into a terrible tomato quite like refrigeration.
See Also: 18 Quick, Easy & Interesting Breakfasts