Storing fresh produce

The following are the ideal storage conditions for some of the most comon fruits and vegetables.

Potatoes, sweet potatoes: Store unwashed, in a cool, dark, dry, well-ventilated place – not the refrigerator.
Onions, shallots, garlic: Store at room temperature in a dark, dry, well-ventilated space – though not with tubers. Each emits a natural gas that causes the other to rot.
Stem vegetables (celery, asparagus): Store in the crisper section of the refrigerator in sealed plastic bags.
Buds and flowers (broccoli, cabage, Brussels sprouts, artichokes): Store in perforated plastic bags in the refrigerator crisper.
Tomatoes: Store at room temperature on the countertop – never in the refrigerator.
Lettuces, herbs, salad and cooking greens: Soak separated leaves in cool water, then spin dry in a salad spinner. Store loosely packed inacontainer with a damp paper towel over the top, then covered with plastic wrap.
Mushrooms: Store, unwashed, in a single layer on a plate, covered with a slightly damp paper towel on an upper refrigerator shelf.
Berries: Store unwashed and covered with plastic wrap in a single layer on a paper towel-lined plate in the refrigerator.
Apples, lemons, limes, oranges: Store in plastic bags in the crisper section of the refrigerator.
Peaches, melon: Let sit at room temperature for a few days to soften, then store in the refrigertor for 3 to 5 days.

Source: Food network kitchens cookbook.


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