Storage Basics
Most vegetables fall into one of four groups — learn the rules for each and you’ll waste a lot less.
The Golden Rule
Get your box into the fridge as soon as you get home. Farm-fresh vegetables are still alive and respiring — every hour at room temperature costs you days of freshness. The sooner things are cold, the longer they last. The exceptions (things that should NOT go in the fridge) are in the last section of this page.
Leafy Greens
Section titled “Leafy Greens”Kale, spinach, Swiss chard, collards, lettuce, bok choi, beet greens, turnip greens
Greens lose moisture fast. Cold and slightly damp is the goal.
Do not wash before storing — moisture on the leaves leads to rot. Wash right before use. Wrap loosely in a dry or slightly damp paper towel, then keep in a loosely closed plastic bag or reusable produce bag in the crisper drawer. Keep away from apples, pears, and bananas — those fruits give off ethylene gas that speeds wilting.
Kale and chard are sturdier and can last up to 10 days. Lettuce is more delicate — use within 3–5 days.
Reviving wilted greens: Soak in a bowl of cold water for 10–15 minutes. They often perk right back up.
Root Vegetables
Section titled “Root Vegetables”Carrots, beets, turnips, parsnips, radishes, kohlrabi
Roots are the long-distance runners of the vegetable world. They store well — but only if you separate the tops first.
Remove any attached greens before storing. The tops draw moisture directly out of the root, causing it to go limp within a day or two. Store the tops separately — they’re edible, and should be treated like leafy greens. Keep roots in the crisper drawer in a plastic bag or sealed container, and do not wash until ready to use.
Most roots last 2–4 weeks in the fridge. Carrots can go even longer. Radishes are the exception — use within 1–2 weeks.
Root cellar alternative: If you have a cool, dark space (around 0–4°C / 32–40°F), many roots can be stored there for months without refrigeration. Pack in damp sand or sawdust for best results.
Tomatoes
Section titled “Tomatoes”Tomatoes only — this rule applies to no other vegetable
Tomatoes are the one vegetable that should never go in the refrigerator. Cold temperatures destroy the enzymes that give tomatoes their flavour, turning them mealy and bland within hours.
Keep at room temperature, out of direct sunlight. Store stem-side down — this slows moisture loss through the scar. Keep away from the fruit bowl if possible, since ethylene from other fruits speeds ripening.
If they’re getting too ripe: Roast whole or halved at 300°F (150°C) for 90 minutes. Roasted tomatoes freeze beautifully and become a flavour bomb in sauces and soups all winter.
Fresh Herbs
Section titled “Fresh Herbs”Herbs are perishable and need a bit more attention, but the method is simple once you know it.
Basil is the exception to everything:
Do not refrigerate basil — it goes black in the cold within hours, and it cannot be revived. Trim the stems and stand the bunch in a glass of water like a bouquet of flowers. Cover loosely with a plastic bag and keep on the counter.
All other fresh herbs (parsley, dill, cilantro, thyme, chives):
Trim the stems and store in a glass of water in the fridge, loosely covered with a bag. Change the water every two days to keep them fresh.
Drying herbs: If you can’t use herbs in time, tie them in small bundles and hang upside down in a warm, dry spot for 1–2 weeks. Crumble into jars and store for up to a year.
What Doesn’t Go in the Fridge
Section titled “What Doesn’t Go in the Fridge”Some vegetables store best at cool room temperature — not cold. Refrigerating these will shorten their shelf life or ruin their flavour.
Onions & Shallots Pantry / Cool Dark
Keep in a cool, dark, dry spot with good air circulation — an open basket or mesh bag is ideal. Do not store near potatoes (they release gases that cause each other to spoil faster). Lasts: months.
Garlic Pantry / Cool Dark
Store in a cool, dark, dry spot with airflow — a small mesh bag or open bowl. Avoid sealed containers, which trap moisture and cause mould. Lasts: months.
Potatoes Pantry / Cool Dark
Keep in a cool, dark spot in a paper bag or breathable container. Never refrigerate — cold converts potato starches to sugar, changing the flavour and making them difficult to cook properly. Keep away from onions. Lasts: weeks to months depending on variety.
Sweet Potatoes Counter
Store at cool room temperature — not the fridge, and not a warm kitchen counter. A cool pantry shelf or basement is ideal. Do not wash until ready to use. Lasts: 2–4 weeks.
Winter Squash Counter
Store at cool room temperature in a dry spot. A whole squash with intact skin and stem will keep for months. Once cut, wrap tightly and refrigerate; use within 3–5 days. Lasts: months whole.
Basil Counter
Trim stems and stand upright in a glass of water on the counter. Cover loosely with a bag. Never refrigerate — cold turns the leaves black immediately. Lasts: 5–7 days. See the Basil guide for full details.
Tomatoes Counter
Keep at room temperature, out of direct sunlight. Store stem-side down. Never refrigerate — cold destroys the flavour compounds that make a good tomato. Lasts: 3–5 days ripe; unripe tomatoes will continue ripening on the counter over 2–4 days.
Quick Reference
Section titled “Quick Reference”My greens are wilting. Soak in a bowl of cold water for 10–15 minutes. They usually perk right back up.
I have too many tomatoes. Roast whole or halved at 300°F (150°C) for 90 minutes, then freeze. They become intensely flavourful and keep for months.
My herbs are going yellow. Trim the stems and put them in fresh water. Change the water every two days.
My carrots have gone limp. Stand them in a glass of cold water in the fridge for 30 minutes.
I don’t know what to use first. Use greens and fresh herbs in the first half of the week. Use roots, alliums, and squash at the end of the week or next week.
Questions? Ask us at pickup — we’re always happy to talk vegetables.