Food Storage

Updated . Started .

Stress around food storage can stop us from cooking a new recipe or from enjoying leftovers. To change this I am tracking how to store each kind of food.

Each method is based on my own reading and experiences, and I recommend seeking reviewed literature if looking for health and safety rigor.

Avocados, raw

Storing avocados is about balancing ripening with eating plans. Ripe avocados have a darker skin that yields to soft pressure and has no deep lumps.

To ripen avocados:

  1. Place on countertop for up to 5 days
  2. Check ripeness every day

To slow ripening:

  1. Place in crisper drawer of fridge for up to a week
  2. Check ripeness every day or two

To significantly slow ripening:

  1. Fill container with an inch of water
  2. Place whole avocado in container and place on lid
  3. Store in fridge for up to 2 weeks

To stop ripening:

  1. Place peeled, pitted avocado with 1 tbsp lime juice in a blender
  2. Blend until smooth
  3. Transfer avocado puree to airtight freezer bag
  4. Store in frezer for up to 5 months

Carrots, chopped

  1. Wash and dry carrots
  2. Fill container with an inch of water
  3. Put carrots in water and place on lid
  4. Every 3-5 days drain the water and refill
  5. Store in fridge for up to 3 weeks

Carrots, raw

Optionally, green ends can be snipped off and stored as hardy herbs.

  1. Do not wash
  2. Wipe dust and residue water off carrots
  3. Place carrots in airtight bag or container with clean kitchen towel
  4. Store in fridge for up to 3 months

Herbs

Hardy herbs like Chives, Rosemary, Sage, Savory, and Thyme:

  1. Wash and dry herbs
  2. Separate dry herbs onto a damp paper towel
  3. Roll paper towel over each herb, creating a swirl
  4. Place wrapped herbs in airtight airtight bag or container
  5. Store in fridge for 1 to 3 weeks

Tender herbs like Basil, Cilantro, Dill, Mint, Parsely, and Tarragon:

  1. Snip off stem bottoms
  2. Pluck wilted leaves
  3. Put herbs in jar with an inch of water
  4. Cover jar with lid or rubber-band-sealed plastic bag
  5. Store in fridge for 1 to 3 weeks

J. Kenji López-Alt wrote a handy herb table for Serious Eats with types and storage times.

Onions, raw

  1. Place onions in an airy container such as a metal wire basket
  2. Put container in a cool, dark, dry spot
  3. Keep away from potatoes

Potatoes spoil and sprout faster when near the ethylene gas produced and released by onions.

Reviewed Literature

The Institute of Agriculture and Natural Resources at UNL has a page on food storage. Also, the U.S. Department of Health and Human Services runs foodsafety.gov, which has helpful tips on food safety.