how to store vegetables so they last

Extend vegetable shelf life by managing moisture, airflow, and separating ethylene-sensitive produce from gas-emitting fruits.

Do not wash before storing. Wait to wash vegetables until just before eating. Excess moisture on the surface encourages mold and bacterial growth. If you must pre-wash, ensure they are thoroughly dried before storage.
Use appropriate refrigerator storage. Many vegetables, such as leafy greens, broccoli, and carrots, thrive in the refrigerator. Use breathable or perforated bags to maintain humidity without trapping excess moisture. For herbs and asparagus, trimming the ends and standing them upright in a jar of water can significantly extend their life.
Store staples in a cool, dark pantry. Store potatoes, onions, and garlic in a cool, dark, and well-ventilated pantry. Never store potatoes and onions together, as they can cause each other to spoil faster. Keep them away from direct sunlight and heat.
Separate ethylene producers and sensitive items. Some fruits (like apples and tomatoes) release ethylene gas, which accelerates the decay of nearby vegetables. Keep these separate from sensitive items like leafy greens and broccoli to prevent them from wilting or spoiling prematurely.