Most produce will last about a week, and sometimes longer when kept properly. Here are some general rules for storing produce for maximum freshness.

• Citrus is best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
   
• Berries and Cherries are best covered in the fridge. Don't wash until you use themﾗtoo much moisture in the package speeds spoilage.
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• Avocados & Bananas are best stored and eaten at room temperature. Both will ripen with time. To speed the ripening of green bananas, store them in a paper bag with an apple in a warm place. If they still don't ripen after 1 week, they have been transported at a low temperature, and you might as well make chutney of them. If you don't use the whole avocado in one sitting, store the remainder with the pit intact in a bag in the fridge - the pit will keep the fruit from discoloring.
   
• Apples are best kept in the fridge, stored looseﾗthey need to breathe to stay crisp. Use within a month.
   
• Eggplants, Potatoes, Onions, Winter Squash, Rutabagas, & Sweet Potatoes are best kept moderately cool, no lower than 50 degrees. A cool, dry, and dark place is bestﾗpreferably on the counter, in a cupboard or in a basket.
   
• Apricots, Peaches, Pears, Nectarines, Mangoes, Kiwis, Plums and Melons should be ripened before refrigeration, and stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.
   
• Tomatoes should be kept uncovered at room temperature, but can be refrigerated if they are very ripe.
   
• Green Beans and Peas should be kept in plastic bags or containers. They will last for 3-5 days in the fridge.
   
• Corn Keep corn in its husk in the fridge. Eat as soon as possible because its sugar quickly turns to starch, causing it to lose its flavor.
   
• Carrots, Radishes, Turnips, Beets, and Parsnips should be stored in plastic bags. They will last for two weeks in the fridge. Take tops off the carrots before storing, and leave greens on radishes, turnips and beets, with both roots and tops in the bag.
   
• Broccoli, Brussel Sprouts, Scallions, and Summer Squash will last for 4-7 days in plastic bags in the crisper.
• Spinach, Kale, Chard, Lettuce, Salad Greens, and Cooking Greens will last for 4-7 days in a crisper and should be kept in plastic bags. Greens can be freshened by cutting an inch off the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
   
• Peppers & Cucumbers should be stored in the crisper, and washed before use.
   
• Cauliflower, Fennel, Jerusalem Artichokes and Leeks Wrap them in plastic and use within a week.
   
• Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.
   
• Parsley and Cilantro are best with the bottoms of the stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. Basil, Parsley, and Cilantro do well frozen (they will loose texture but not taste).
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• Thyme and Rosemary should be stored in the fridge in bags for up to a week. After that they can be brought out onto the counter to dry. Dry herds should be stored tightly in a jar.
• Asparagus is delicate and should be used within 2-3 days, wrap in a damp towel and store in plastic bags or bins.
   
• Mushrooms do well kept in a cool, dark place in a bag. Do not wash until ready to use.

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