We’ve all been there: you stock up on beautiful, fresh veggies with the best intentions of eating healthy all week… only to find a slimy zucchini or wilted spinach staring back at you a few days later. It’s frustrating, wasteful, and totally avoidable.
The secret? Learning how to store vegetables in the fridge properly.
A few smart storage hacks can keep your produce crisp, colorful, and full of nutrients for way longer than you’d expect.
Whether you’re meal prepping, shopping in bulk, or just trying to reduce food waste, this guide will help you master the vegetable vault—your fridge.
How to Store Vegetables in the Fridge
Let’s break it down vegetable-by-vegetable so you don’t have to guess what goes where.
1. Leafy Greens (Spinach, Kale, Lettuce, Swiss Chard)
The problem: They wilt fast and absorb moisture like a sponge.
Storage tip: Wash them only when you’re ready to eat, or if you wash ahead, dry really well using a salad spinner or towel.
Wrap the leaves in paper towels and place them in a resealable plastic bag or airtight container. Store in the crisper drawer.
The paper towel absorbs excess moisture and keeps them fresh for 5–7 days.
2. Carrots & Celery
The problem: They dry out or get limp.
Storage tip: Store peeled carrots and celery sticks in a jar or container filled with water. This keeps them crunchy and snack-ready for up to two weeks. Change the water every few days.
Whole, unpeeled carrots can be wrapped in paper towels and placed in perforated bags in the crisper drawer.
3. Bell Peppers
The problem: They shrivel or grow moldy spots quickly.
Storage tip: Keep them whole and unwashed in a produce bag in the fridge’s vegetable drawer. Once cut, wrap in paper towels, store in an airtight container, and use within 3–5 days.
4. Broccoli & Cauliflower
The problem: They go soft or develop brown spots.
Storage tip: Wrap loosely in a damp paper towel, then place in a perforated plastic bag (or poke holes in a ziplock bag). Don’t wash until you’re ready to cook.
Avoid storing them wet or sealed in airtight containers—they need some air circulation.
5. Tomatoes
The problem: They lose flavor and get mealy.
Storage tip: Actually, don’t refrigerate ripe tomatoes unless necessary. But if you must store cut tomatoes, wrap them in beeswax wrap or plastic wrap and refrigerate for up to 2 days.
Whole tomatoes should be kept on the counter away from sunlight until ripe.
6. Mushrooms
The problem: They turn slimy and dark quickly.
Storage tip: Keep mushrooms in their original container or place them in a paper bag. Avoid plastic—it traps moisture and speeds up decay.
Don’t wash until just before using. If you’re using pre-sliced mushrooms, keep them dry and use within 3–4 days.
7. Cucumbers & Zucchini
The problem: They get mushy fast.
Storage tip: Wrap in paper towels and store in a ziplock bag in the crisper.
Cucumbers are sensitive to cold, so keep them toward the front of the drawer, not pressed against the fridge wall. Use within 4–6 days for best texture.
8. Green Onions & Fresh Herbs
The problem: They wilt or turn to mush.
Storage tip for green onions: Store upright in a glass with a little water, covered loosely with a plastic bag.
Storage tip for herbs: Wrap in damp paper towels and place in a ziplock bag, or store upright like flowers in water. Basil, however, prefers room temperature.
9. Potatoes, Onions & Garlic (Bonus Tip)
The problem: They sprout or rot when refrigerated.
Storage tip: Don’t store these in the fridge! Keep them in a cool, dark, and dry place (like a pantry). Refrigeration changes their texture and flavor.
Conclusion
Keeping your vegetables fresh in the fridge doesn’t have to be a guessing game or a science project. With just a few storage tweaks—like paper towels, proper containers, and knowing which veggies like moisture or air—you can extend their shelf life and cut down on waste (and trips to the grocery store).
Whether you’re prepping for the week or just trying not to throw out half a crisper drawer on Sunday, these smart storage tips will help you eat healthier, save money, and enjoy fresher meals every day.
So next time you bring home a rainbow of produce, treat them right—and your fridge will thank you.