Storing Leftover Fruits and Vegetables

Because they are prone to mold, wash berries before storing. Swish them in a solution of 3 parts water and 1 part vinegar, rinse, then dry thoroughly in a paper towel-lined salad spinner. Store in a loosely covered towel-lined container.

Fresh chiles like jalapeños and serranos quickly lose their flavor and crispness when left loose in the crisper drawer, but they will keep for several weeks halved then stored in a brine of 1 tablespoon salt per cup of water; rinse before using.

Because they’re highly perishable and sold in large bunches, herbs are one of the hardest things to avoid throwing out. To get the most life out of herbs, gently rinse and dry them (a salad spinner works well), wrap them in a damp paper towel, and place in a partially open zipper-lock bag in the crisper drawer. Basil, however, should be handled differently. Don’t rinse it before you need to use it; the added moisture will decrease its shelf life. Simply wrap it in clean paper towels, place it in a partially open zipper-lock bag, and refrigerate.

Store heads of garlic in a cool, dark place with plenty of air circulation to prevent spoiling and sprouting. Store cut garlic in oil in the refrigerator for no more than four days.

When wrapped in plastic or foil, ginger will grow mold where the condensation is trapped, so it’s best to simply toss it into the refrigerator unwrapped.

Delicate greens spoil quickly if not stored properly. Wash greens and dry thoroughly in a salad spinner, then store directly in the spinner between layers of paper towels, or lightly roll in paper towels and store in a zipper-lock bag left slightly open. If prewashed, store in the original plastic container or bag. These original containers have CO2 pumped into them, which slows the process of respiration and spoilage.

Thanks to their high moisture content, raw mushrooms are very perishable. To maximize air circulation without drying out mushrooms, store them wrapped in plastic in their original packaging or in a partially open zipper-lock bag.

Onions and shallots should be stored in a cool place away from light. Don’t store onions in the refrigerator; their odor can permeate other foods. Delicate scallions, chives, and leeks do belong in the refrigerator; store them in a glass of water covered loosely with a zipper-lock bag. To store part of a chopped or sliced onion, refrigerate in a zipper-lock bag and rinse before using to remove residual odor.

If not stored correctly, potatoes will germinate and grow. To avoid this, keep them in a cool, dark place. Store them in a paper (not plastic) bag and keep them away from onions, which give off gases that will hasten sprouting.

Because they’re sensitive to chilling injury and will turn mealy in the refrigerator, tomatoes should be stored on the counter; place them stem side down to prolong their shelf life. Cut tomatoes can be stored tightly wrapped at room temperature for a few days.