Some vegetables should always be refrigerated, while others actually last longer on the counter.
Onions, garlic, and potatoes do better on the counter/in the pantry Putting those in the fridge can rot them out with moisture — they’re meant to store for months in dry, cool air.
- Likewise, sometimes tomato and strawberry packages instruct you to keep them on the counter because a fridge will be too cold and render them mushy.
Everything else should go in your fridge, in the crisper drawers. Citrus, fruits, and peppers look great out in a bowl in the kitchen, but they’ll shrivel soon. They last way longer in the fridge.
For herbs, we like keeping them in a sealed environment (produce bag, ziplock, or container) with some moisture but not extra wetness — a loose paper towel in there can help maintain proper humidity. Some people keep scallions alive in water, but we’ve found them to stay just as fresh in a sealed environment as the herbs.
- The exception is fresh basil, oregano, or sage. These wilt and go brown in the fridge — keep their stem in water on the counter.
