Once you have mastered the art of washing your fruit and veg (see our guide on [Mastering the Wash]), the next step is ensuring they stay fresh, crisp, and nutrient-dense for as long as possible. Proper storage not only reduces food waste but also preserves the vibrant flavours of your ingredients.

The Golden Rule: Moisture is the Enemy

While we wash to clean, residual water is the primary cause of spoilage. Before storing anything, ensure it is bone-dry.

Specific Storage Techniques

1. Leafy Greens & Herbs

To keep them from wilting, they need a balance of humidity and breathability.

The Method: After using your salad spinner, wrap the greens loosely in a dry paper towel and place them in a reusable silicone bag or a container. The towel will absorb excess moisture while the container prevents them from being crushed.

2. Root Vegetables

Potatoes, onions, and garlic prefer the “old school” way.

The Method: Keep them in a cool, dark, and well-ventilated place—never in the fridge, as the cold turns starch into sugar. Tip: Keep onions and potatoes apart; onions release gases that make potatoes sprout faster.

3. Asparagus and Soft Herbs (Coriander, Parsley)

Treat them like a bouquet of flowers.

The Method: Trim the ends and stand them upright in a glass jar with an inch of water. Cover the top loosely with a bag and keep them in the fridge.

4. The Countertop Residents

Tomatoes, stone fruits (like peaches), and avocados should stay on the counter until fully ripe. Only move them to the fridge once they have reached peak ripeness to stall further softening.

Proper storage starts with proper cleaning. If you haven’t already, check out our [Mastering the Wash] guide