Make produce last (without fuss)

Great storage is half the battle of seasonal eating. Handle fruit and veg well and you'll get more meals, deeper flavour, and less waste. This guide gives you a practical, no-gadget approach tailored to common UK market produce.

The three levers: temperature, humidity, airflow

Most produce wants cool temperatures; some want high humidity (leaves, roots), others lower humidity (onions, squash). Airflow prevents mould but speeds dehydration. Your job is to match the crop to the right corner of your kitchen.

• Crisper drawer = cool + humid: salad leaves, herbs, brassica tops, carrots (in bags), spring onions.
• Open fridge shelf = cool + moderate: berries, grapes, apples you'll eat soon, cooked leftovers.
• Countertop/ pantry = cool + dry + dark: onions, garlic, winter squash, potatoes (not the fridge), whole uncut pumpkins.

Market-to-fridge workflow (10 minutes)

1. Sort by storage needs on the counter: leaves, roots, fruiting veg, alliums, long-storers.
2. Trim and dry: snip muddy roots from lettuces, shake off water, pat leaves dry. Remove elastic bands that bruise.
3. Bag or box: put leaves into breathable bags or lidded boxes with a dry sheet of kitchen paper; carrots into a zip bag; berries into a shallow container.
4. Label + rotate: write the date on a piece of paper inside the box. Put older boxes to the front.

Crop-by-crop basics

Various crops have different needs. Here's a quick guide to common market finds:

Leaves & tender herbs

Think cold + humid. Wash only if gritty, then spin or pat dry. Store in lidded boxes with a dry sheet. Soft herbs (parsley, coriander) like this too; woody herbs (rosemary, thyme) prefer a loose paper bag in the fridge.

Brassicas (broccoli, cabbage, PSB)

They dehydrate quickly. Wrap loosely in a reusable bag or beeswax wrap and refrigerate. Eat broccoli within 3–4 days for best sweetness.

Roots (carrots, beets, radishes)

Remove the tops; they pull moisture from the root. Bag the roots and refrigerate. Leaves are edible—store like salad and use within two days.

Alliums (onions, garlic, shallots, leeks)

Cured onions/garlic want cool, dry, and dark with airflow—wire basket or paper bag in a cupboard. Leeks are fresh alliums: refrigerate in a bag and use within a week.

Fruiting veg (tomatoes, cucumbers, peppers)

Tomatoes are best room temp until fully ripe; then chill only to hold another day or two. Cucumbers and peppers like the fridge crisper in a bag.

Potatoes

Store cool, dark, ventilated; never in the fridge (sweet and discolours). Keep away from onions which make them sprout.

Berries & stone fruit

Berries are fragile: refrigerate in a single shallow layer; don't wash until serving. Stone fruit ripens on the counter; once fragrant, move to the fridge to pause.

Apples & pears

Fridge extends life dramatically. Keep in their own drawer or bag—apples release ethylene which can over-ripen tender neighbours.

Hydration hacks (that actually work)

• Paper liner method: a single dry sheet inside a box absorbs condensation; swap if soggy.
• Jar of water for herbs: basil on the counter (like flowers), others in the fridge with a loose bag over the leaves.
• Carrots in water: for limp old carrots, a few hours in cold water revives texture. Change water daily if storing this way.

Freezing without heartbreak

You don't need to “batch-cook” to reduce waste. Freeze spare portions in minutes:

• Leafy greens: blanch 60-90 seconds, squeeze dry, freeze in patties.
• Chopped onions/peppers: freeze raw on a tray, then bag; use from frozen for cooking.
• Berries: tray-freeze whole, tip into bags; perfect for porridge and bakes.
• Herb cubes: blitz herbs with a splash of oil; freeze in ice-cube trays for instant flavour.

When “preserving” beats “storing”

If you can see you won't eat something in time, flip to preserving. Quick-pickle red onions, dehydrate apple rings, or simmer a small-batch jam. Light-touch methods keep flavour with minimal kit.

Troubleshooting: why stuff spoils

• Wet + warm + sealed = mould. Dry things before boxing.
• Ethylene exposure = over-ripening. Keep apples away from salad.
• Overcrowding = bruising. Use shallow containers for delicate fruit.

Checklist: your low-waste setup

• 4-6 lidded boxes that stack
• A roll of paper or washable cloth liners
• 2-3 breathable produce bags
• Marker + scrap paper for dates
• One shallow tray for berries or herbs

What to ask a farmer

• “How was this stored on the farm?”
• “Do you recommend fridge or cool cupboard for this variety?”
• “How many days do you reckon at peak before I should freeze or cook it?”