Keep these out of the fridge
Onion and potato keep best somewhere cool, dry and dark, with some airflow. Store them separately, since onions can make potatoes sprout faster. Light turns potatoes green, so keep them covered.
Tomatoes hold their flavour at room temperature while they ripen. Once ripe, use them soon, or move them to the fridge for a few days.
Keep these in the fridge
- Carrots, beans and capsicum: store dry in the vegetable drawer.
- Gourds and brinjal: keep whole and use within a few days.
- Broccoli: keep it unwashed in a loosely closed bag.
- Green chillies: remove the stems and keep them in a dry, closed box.
Greens need extra care
Leafy greens spoil fastest. Remove damaged leaves, wrap the bunch loosely in a dry cloth or paper, and refrigerate it. Curry leaves last well in a closed box in the fridge. Coriander does well with its roots in a little water, or wrapped in dry paper.
Three habits that help
- Wash just before cooking. Moisture speeds up spoilage.
- Use the softest vegetables first. Plan meals around what will not last.
- Check weekly. Remove anything spoiling so it does not affect the rest.
