Few things are more frustrating than opening your fridge to find wilted spinach or moldy berries—especially when you just bought them days ago. If you’re trying to eat healthier and stick to a grocery budget, maximizing the life of your produce is essential.

The good news? With a few simple storage tricks, you can extend the freshness of your fruits and vegetables, reduce food waste, and get more value out of every grocery trip.

Understand Ethylene Gas

Some fruits and vegetables emit ethylene gas, a natural ripening hormone. Others are sensitive to it. When stored together, this can lead to early spoilage. Keep ethylene producers—like apples, bananas, avocados, and tomatoes—away from sensitive items like leafy greens, cucumbers, and carrots. Produce for Better Health offers a full list of what to separate and why.

Don’t Wash Everything Right Away

While it might seem efficient to wash all your produce as soon as you get home, moisture can accelerate spoilage, especially for berries and leafy greens. Instead, wash right before eating—or, if you prefer to wash in advance, dry thoroughly and store with paper towels to absorb excess moisture.

Use the Right Storage Method for Each Type

Here’s a breakdown of how to store common items:

• Leafy greens (spinach, lettuce, kale): Wrap loosely in a paper towel and store in a sealed container or produce bag in the crisper drawer.
• Carrots and celery: Store in water-filled jars or containers to keep them crisp.
• Berries: Store in a breathable container with paper towel layers, unwashed, in the fridge.
• Tomatoes: Keep on the counter until ripe, then move to the fridge to extend shelf life.
• Apples: Store in the fridge away from greens; they release ethylene that speeds up wilting.
• Herbs: Treat like flowers—trim stems, place in a glass of water, and loosely cover with a plastic bag in the fridge.

Use the Crisper Drawers Correctly

Most refrigerators have two crisper drawers: one high humidity and one low humidity. Use the high humidity drawer for ethylene-sensitive items (greens, herbs, berries) and the low humidity drawer for ethylene producers (apples, stone fruits, avocados).

Store Smart for Bulk Buys

If you shop in bulk to save money, plan to freeze part of your haul. Vegetables like broccoli, green beans, bell peppers, and corn freeze well after blanching. Fruits like bananas, berries, and mango can be frozen for smoothies or baking. Learn how to blanch and freeze produce properly from the National Center for Home Food Preservation.

Label and Rotate

Use a marker to label containers with the date you bought or prepped produce. Keep older items in front so they get used first. This “first in, first out” system helps reduce waste and keeps your fridge from becoming a produce graveyard.

Keeping fruits and vegetables fresh longer doesn’t require fancy tools—just a few smart habits and storage tweaks. By learning what to wash, what to separate, and how to store each item correctly, you can stretch your grocery dollars further and enjoy fresher, more flavorful meals all week long.