Produce Shelf Life & Storage Guide
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.
USE 3-5 DAYS
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
NO RUSH 2+ WEEKS
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 cooksmarts.com/reducefoodwaste
