Leafy Greens: Store in a plastic bag with a paper towel to absorb moisture.
Berries: Keep in their original packaging or a breathable container.
Carrots: Place in a plastic bag or airtight container with a damp paper towel.
Broccoli and Cauliflower: Store in a plastic bag or loosely wrapped in plastic wrap.
Apples: Keep in the crisper drawer away from other fruits and vegetables.
Countertop:
Tomatoes: Keep at room temperature until fully ripe, then refrigerate if necessary.
Avocados: Store on the counter until ripe, then transfer to the refrigerator.
Citrus Fruits: Store at room temperature or in a cool, dark place.
Pantry:
Potatoes: Store in a cool, dark place in a ventilated container.
Onions: Keep in a cool, dark place with good ventilation.
Garlic: Store in a cool, dark place in a breathable container.
Winter Squash: Keep in a cool, dry place.
Ethylene-Sensitive Produce:
Some fruits and vegetables, like bananas, avocados, and tomatoes, produce ethylene gas, which can accelerate ripening in other produce. Store ethylene-sensitive items away from ethylene producers to extend freshness.
Herbs:
Store fresh herbs in a glass of water on the countertop or wrap in a damp paper towel and place in a plastic bag in the refrigerator.
Mushrooms:
Store in a paper bag in the refrigerator.
Cucumbers and Zucchini:
Refrigerate in a plastic bag.
Eggs:
Store in their original carton in the refrigerator, as the carton helps protect them from absorbing strong odors.