Produce Shelf Life & Storage Guide

October 01, 2016
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Storing ingredients correctly and planning to cook more perishable ingredients first will help you #ReduceFoodWaste and save money!

Store in fridge unless otherwise noted Store more perishable ingredients in more visible places, so you'll remember to use them sooner.


o Asparagus

o Basil

o BokChoy

o Chard

o Chives

o Cilantro

o Escarole

o Kale

o Okra

o Onions, Cut

o Raddicchio

o Snow Peas

o Spinach

o Artichokes

o Arugula

o Bell Peppers

o Broccoli

o Broccoli Rabe

o Brussels Sprouts

o Cabbage, Savoy & Napa o Cauliflower

o Cucumbers (Countertop)

o Eggplant

o Endive o Fennel

o Green Beans

o Jicama

o Leeks

o Lettuce/ Mixed Greens

o Mint

o Mushrooms (Paper bag in fridge)

o Potatoes, Baby (Cool dark place away from onions)

o Radishes

o Scallions/ Green Onions

o Winter Squash, Cut

o Zucchini & Summer Squash


o Beets

o Cabbage, Green & Red

o Carrots

o Celery

o Ginger o Lemons

o Limes

o Onions, Whole (Cool dark place away from potatoes)

o Parsnips

o Potatoes, Large (Cool dark place away from onions)

o Rosemary

o Sweet Potatoes (Countertop)

o Thyme

o Turnips

o Winter Squashes (Countertop)

To get more tips on how to reduce food waste, visit

Article from Edible Louisville & the Bluegrass at
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