Food Preservation _ Tips & Tricks

Content

This knowledge base presents general information about the issue of Food Waste, a topic relating to us since we sell Shelfy, a device that fights food waste. It can share useful tips about how to store food properly to extend the shelf life and waste less food.

Use Cases and Context

Answers generic questions regarding the proper way to store food

Share tips on how to make your food last longer

Restrictions

Avoid expressing any opinion on “best before” dates.

Avoid giving advices on the safety of food that has been stored for a relatively long time, even if the user is using our product Shelfy in her/his refrigerator. Advise them to always check the visual aspect and the consistency of food items before consuming them if they’ve been stored for a long time.

Do not express opinion on the increased Shelf Life of fresh foods obtainable thanks to Shelfy, outside of the data contained in the Knowledge Bases “Claims” and “Test Reports”.

Examples of Questions

How do I store food in the fridge?

Where do I put [item] in the fridge?

How to make my fruit/vegetables last longer?

How do I store [item]?

Resources (revisione 2024/10/22)

If the users asks for hacks to avoid food waste, you can retrieve useful information from, and redirect her/him to, this blog post: https://vitesy.com/blog/food-waste/how-to-avoid-food-waste-hacks

If the user asks for information on how to properly store food in his/her refrigerator, you can retrieve useful information from, and redirect her/him to, this blog post: https://vitesy.com/blog/food-waste/food-storage-less-waste-with-shelfy

If the user asks for storing tips for a specific food item, you can retrieve useful information from the following spreadsheet:

Food Item	Seasonality Info (for fruits/vegetables)	Storage Tip
Apple	Most apples ripen between late summer and fall, although they are available year-round due to various varieties and modern storage techniques.	Here's a slice of wisdom for you: apples can help other fruits ripen! They release a gas called ethylene, which accelerates ripening. So, if you want to ripen that stubborn avocado, place it in a bag with an apple. On the flip side, don't store apples near other fruits and vegetables you don't want to ripen quickly!
Apricot	Apricots are typically in season during late spring to early summer, although the exact timing can vary depending on the region and variety.	A little-known secret is that apricots continue to ripen after being picked! Store unripe apricots in a paper bag at room temperature, away from direct sunlight. Once they've softened, transfer them to the refrigerator, where they can last for up to a week.
Artichoke	Artichokes have two main seasons, spring and early fall, though the precise timing can vary depending on the region.	To keep artichokes fresh and prevent them from turning brown, sprinkle their leaves with a little water and store them in an airtight plastic bag in the refrigerator. This way, they can last up to a week. When you're ready to eat them, choose artichokes with firm, tight leaves.
Arugula	Arugula is a cool-season green, making it best in spring and fall, although it can be grown throughout the summer in cooler climates. When the weather gets too hot, arugula tends to bolt, or produce flowers, which can make its leaves more bitter.	To keep arugula fresh and vibrant, store it in the crisper drawer of your refrigerator inside a sealed plastic bag with a paper towel. The paper towel will absorb any excess moisture, which can make the leaves go limp or rot more quickly. When properly stored, arugula can stay fresh for about a week.
Asian Pear	Asian pears are typically in season from late summer to early fall, but thanks to cold storage, they are often available year-round in many markets.	Here's an intriguing fact: Asian pears are one of the few fruits that improve in flavor and texture after being picked! For the best experience, store them in a cool place for a few weeks to let their sugars develop further. Once they've ripened to your liking, they can be stored in the refrigerator to maintain their crispness for an extended period.
Asparagus	Asparagus is a spring vegetable, typically in season from late winter to early summer, depending on the region.	Here's a moisture magic trick for your asparagus: Store them upright in a jar with an inch or two of water (like flowers in a vase), then cover the tops with a plastic bag and place them in the refrigerator. This can help the stalks stay hydrated and fresh for longer!
Atemoya	Atemoya is typically in season from late spring to early fall, although the timing can vary based on the region.	Here's a tip to savor the delicate flavors: Ripe atemoyas are soft to the touch, similar to avocados. To ripen them, store at room temperature away from direct sunlight. Once ripe, they can be transferred to the refrigerator to prolong their freshness, but it's best to consume them within a day or two for optimal taste.
Avocado	Avocados are unique because they can mature on the tree but only ripen after they are harvested. This allows for a relatively long harvest season, which can span from spring to fall, depending on the variety and region.	Want to ripen an avocado quickly? Store it in a brown paper bag with an apple or banana. These fruits release ethylene gas, a natural plant hormone, which can accelerate the ripening process. If your avocado is perfectly ripe but you're not ready to eat it, store it in the fridge to slow down further ripening. And here's a bonus tidbit: To keep a cut avocado from browning quickly, leave the pit in the unused portion or sprinkle it with a little lemon or lime juice.
Basil	Basil thrives in warm weather and is typically cultivated in the summer months. However, if sheltered from the cold, it can be grown year-round in milder climates.	Preserving the King’s Mantle: To ensure basil's regal essence remains untainted, avoid the cold prison of the refrigerator. Instead, place its stems in a goblet of water, much like a bouquet of roses, and keep it at room temperature. Should you wish to freeze this green monarch, do so in the form of basil-infused ice cubes or pesto, capturing its summer vitality to be summoned at your pleasure.
Banana	Bananas grow in tropical and subtropical regions and are harvested year-round, which is why they are typically available throughout the year in most parts of the world.	A little-known trick to slow down the ripening process of bananas is to wrap the stem (the crown where they are attached) in plastic wrap. This reduces the release of ethylene gas, which is responsible for the ripening of fruits. If you want to prolong their life once they're ripe, store them in the refrigerator. While the skin may darken, the fruit inside will remain fresh.
Beet	Beets thrive in cooler temperatures, making them best for planting in both spring and late summer for a dual harvest in late spring and fall. Some varieties can even withstand frost.	Here's a root revelation: To store beets and maintain their freshness, it's best to separate the beetroot from its leaves. The leaves can draw moisture from the root, causing it to go limp more quickly. Store the roots in a mesh or paper bag in the crisper drawer of your refrigerator, and use the greens within a couple of days as they are also nutritious and tasty when sautéed or added to salads.
Bitter Melon	Bitter melon prefers warmer climates and is typically harvested in late summer.	To preserve its distinct flavor and texture, store bitter melon in the crisper drawer of your refrigerator, ideally in a perforated plastic bag. It's best used within a week. When it starts to get overly soft or display spots, it's time to consume it quickly or discard it.
Black Sapote	The Black Sapote flourishes during warmer seasons, though the exact season may vary depending on the region.	Guarding the Black Treasure: Safeguard the allure of the Black Sapote by keeping it at room temperature until its skin yields to gentle pressure. Once this metamorphosis unfolds, whisk the fruit to the cool confines of your refrigerator. Here, its rich essence will lie in wait, ready to unveil its chocolatey mysteries upon your taste buds.
Black Eyed Pea	Black-eyed peas, also known as cowpeas, are typically harvested in late summer and early fall when their pods have dried on the plant.	Guardian of the Granules: Uncooked black-eyed peas have a long shelf life and prefer the dark, cool corners of your pantry. Once you've unlocked their potential by cooking, they must be guarded in the chilled fortress of your refrigerator, where they'll stay fresh for up to five days, ever ready to grace your meals with their nutritious charm.
Blackberry	Blackberries tend to ripen in late summer to early fall, with the precise timing depending on the local climate and specific variety.	Keeper of the Black Gems: Blackberries are delicate dancers, fragile and prone to damage. Bestow upon them the royal treatment by placing them in a single layer in a container, then hiding them in the coolest part of your refrigerator. Here, shielded from the world, they'll maintain their luscious charm for up to a week. But be wary! Before storing, resist the urge to wash them, for water can be their downfall, hastening spoilage.
Blackcurrant	Typically harvested in mid-summer.	Cold & Airtight: Store fresh blackcurrants in the refrigerator in an airtight container. They can last up to a week when stored properly. For longer storage, consider freezing them on a tray before transferring to a freezer bag.
Blackthorn	The fruits (sloes) are typically harvested after the first frost, usually in late autumn.	Frozen Potential: If you're not immediately making sloe gin or other infusions, sloes can be stored in the freezer. This not only preserves them but can enhance their flavor and sugar content, making them even better for later use.
Black Rowan	Ripens in late summer to early autumn.	Cool and Dry: After picking, store black rowan berries in a cool, dry place. They're best used quickly, but can also be frozen for longer storage. Remember, they're often used cooked due to their tartness, so consider making a preserve or syrup!
Blood Orange	Typically, the peak season for blood oranges is between December and May, depending on the variety and growing region.	Cool & Dark: Store blood oranges in a cool, dark place if you'll be using them within a few days. For longer storage, keep them in the refrigerator, which helps maintain their juicy freshness.
Blueberry	Blueberries typically bloom in the summer, with their peak season running from June to August, depending on the geographical location and variety.	Guarding the Azure Treasures: Blueberries are like the sensitive poets of the fruit world. They bruise with just a sigh. Lay them on a shallow tray or dish and grant them sanctuary in the cool embrace of your refrigerator. But remember, only cleanse these azure treasures with water just before you’re ready to indulge, lest you strip them of their protective bloom and hasten their demise.
Bok Choy	Bok Choy is a cold weather crop and generally has two peak seasons: late spring and early autumn. However, in milder climates, it can be cultivated year-round.	Keeper of the Jade Gate: To preserve the youthful vitality of bok choy, first, wrap it in a dance of damp paper towels, and then envelop it in a plastic bag. Within the chilly chambers of your refrigerator, this ancient vegetable will maintain its crispness, waiting to bestow its nourishing gifts upon your next dish.
Boysenberry	Boysenberries usually ripen in the late spring to early summer, with the exact timing contingent on the local climate.	Guardian of the Crimson Gems: Treat boysenberries as you would a precious artifact. These berries are fragile, sensitive souls. Lay them in a single, soft layer, preferably in a paper towel-lined container, and then entrust them to the gentle chill of your refrigerator. Remember, only rinse these crimson treasures right before you're ready to indulge, ensuring they maintain their pristine condition.
Breadfruit	Breadfruit trees produce fruit throughout the year, but the peak season is usually during summer and early fall in tropical regions where they grow.	Keeper of the Tropical Delight: Breadfruit's window of optimal ripeness is narrow, making its guardianship a task of precision. If you've secured an unripe breadfruit, allow it to mature at room temperature, away from direct sunlight. Once it hints at yielding to gentle pressure, transfer it to the refrigerator where it can hold onto its peak state for a few more days. Before cooking, remember to remove its skin and core.
Broccoli	While it can be grown year-round in temperate climates, broccoli's primary seasons are spring and fall. It favors cooler weather and can be sensitive to extreme heat.	The Cruciferous Crypt Keeper: To preserve broccoli's vitality, place its freshly cut stalks in a vase of cold water, like a floral arrangement, and store it in the cool shadows of the fridge. Alternatively, wrap it in a damp cloth and place it inside a mystical plastic bag to keep it crisp and fresh for a week or more. For those who'd dare, the florets can be blanched and frozen, sealing away their essence for future feasts.
Brussles Sprout	Brussels sprouts thrive in cooler weather and are typically harvested in the late fall to early winter, though they can be found in stores year-round.	Guarding the Green Pearls: For Brussels sprouts to maintain their crunch and vigor, place them inside a mystical pouch (a plastic bag will do) and let them rest in the coldest part of your refrigerator's realm. They prefer the company of their own kind, so avoid washing them until you're ready to unleash their power in your culinary creations.
Burdock	Late summer to early fall is the prime time to harvest burdock roots when they're at their most tender and flavorful.	Keeper of the Underground Treasure: If you wish to extend the life of this storied root, wrap your burdock in a damp cloth, place it inside an enchanted bag (or a resealable plastic bag), and store it in the dark chambers of your refrigerator. There, it shall remain fresh, its secrets intact, for up to two weeks.
Cabbage	Cabbage is versatile and can be cultivated year-round in many climates. However, it primarily thrives in cooler temperatures, making fall and spring its peak seasons.	Preserving the Ageless Orb: To maintain the timeless essence of your cabbage, place it in the cold crypt of your refrigerator, nestled in a resealable bag. Here, the cabbage can rest, untouched by time's wiles, for up to two weeks. To ensure its vitality remains undiminished, refrain from washing it until you're ready to harness its power in your dishes.
Cactus Pear	The peak season for cactus pears is late summer to early fall, although they can be found at different times of the year depending on the region.	Preserving the Desert Gem: Storing cactus pears requires a gentle touch. Place them in the chilly chambers of your refrigerator, ideally in the crisper drawer where they can bask in relative humidity. Here, they'll maintain their allure for up to a week. When the moment of consumption arrives, handle with care to avoid the tiny, almost invisible spines.
Caimito	Typically, the caimito fruit is in season from late winter to early spring.	Guarding the Starry Gem: Caimito prefers a cool, dark chamber for its rest. Store these delicate orbs at room temperature until they yield to a gentle press, signaling their ripeness. Once ripe, you can move them to the cooler confines of the refrigerator, where they'll hold onto their mystical properties for a few more days.
Canistel	Canistel is typically in season from late fall to early spring, but this may vary based on local climates and specific growing conditions.	Embracing the Enigma: Store your canistels at room temperature, allowing them to reach their peak ripeness. Once their firm exterior yields slightly under gentle pressure, they are ready to be consumed. If you wish to halt their maturation once ripe, place them in the colder alcoves of your refrigerator, where they'll maintain their mystique for several days.
Cardoon	Cardoons are winter vegetables, typically in their prime from late fall through early spring.	Gently wrap the thistles in a damp cloth and store them in the fruit and vegetable drawer in the refrigerator. This way, they will retain their vitality for up to two weeks. Before tasting them, we recommend that you poke out the sharp edges and boil them in hot water
Carrot	While carrots are available year-round, they thrive and are especially sweet during the cooler months, from fall to spring.	To keep carrots crisp and fresh, cut off the green leaves, which draw moisture away from the roots. Then, store them in the cooler areas of your refrigerator, inside a plastic bag. Here, protected from the prying eyes of time, they can retain their crispness and vigor for several weeks.
Cauliflower	While it's available nearly year-round, cauliflower's peak season is during the cooler months, from fall through spring.	To maintain the kingship of cauliflower, place it stem-side down in a plastic bag with small holes. This allows it to breathe and stay hydrated. The coldest areas of the refrigerator will become its comfort zone, where it can keep for up to two weeks.
Celery	While celery is harvested year-round, its peak season stretches from the cooler months of fall through spring.	To maintain the celery's ethereal crispness, wrap it in a layer of aluminum foil before committing it to the refrigerator's frost. This shield will prevent wilting for weeks, ensuring that celery always stays fresh.
Celery Root	Best harvested in the cooler months, typically from late fall to early spring, when it boasts the sweetest flavor.	To preserve the celeriac wonder, store it in a cool, dark place, as you would potatoes. If you've already cut it, wrap the exposed parts before leaving it in the cool embrace of the refrigerator, where it can stay for about a week.
Chard	Chard flourishes best during the cooler months of spring and fall, though it can be found throughout much of the year.	Preserve the vigor of the leaves: wrap the chard gently in a damp cloth or paper towel, then place in a plastic bag and store in the refrigerator. This will keep them vibrant and crisp for up to a week
Cherimoya	Cherimoya generally thrives in the spring months, between February and May, depending on the region.	A Gentle Embrace: Keep cherimoya at room temperature until it reaches its peak softness, signaling ripeness. Once it feels like a ripe avocado to the touch, transfer it to the refrigerator. Here, in the cool embrace, it can bask for up to four days, preserving its creamy allure.
Cherry	Cherries are synonymous with the summer season, typically ripening from late spring to early summer, depending on the variety and region.	Preserving the Red Jewels: Cherries, with their delicate nature, demand care. Keep them in a breathable bag in the refrigerator, away from odorous foods. Before savoring their sweetness, rinse only what you'll consume immediately – moisture can expedite their decline.
Cherry Plum	Cherry plums typically ripen in late summer.	Cool & Breathe: Store cherry plums in the refrigerator if you want them to last longer, but ideally, they should be consumed when fresh and ripe for the best flavor. Always allow them to breathe; don’t pack them too tightly.
Chestnuts	Chestnuts are autumn's gift, generally harvested from late September to November, heralding the beginning of cooler weather.	Guarding Autumn's Bounty: Chestnuts contain a significant amount of moisture compared to other nuts. Store them in a perforated plastic bag in the refrigerator to allow some air circulation. Should you notice mold, discard the affected nuts immediately. And remember, before indulging in their creamy goodness, always cook chestnuts to unlock their full flavor and make them digestible.
Chickpea	While dried chickpeas are available year-round, fresh or green chickpeas are typically harvested in the late spring and summer.	Preserving the Beady Treasure: Store dried chickpeas in an airtight container in a cool, dark place, where they'll remain fresh for up to 12 months. If you've embarked on the journey of cooking them, ensure they're consumed within three days when stored in the refrigerator. As for canned chickpeas? Once opened, transfer any leftovers to a sealable container, immersed in their liquid, and consume within three days.
Chicory	Chicories are winter-hardy and are at their peak in the cooler months, typically from fall through early spring.	Guarding the Green: To preserve the crispness of chicories, keep them in the crisper drawer of the refrigerator, ideally wrapped in a damp paper towel within a plastic bag. This allows them to retain their moisture and vitality for one to two weeks.
Chili Pepper	Chili peppers love the warmth. Depending on the variety and region, they generally flourish from late summer to early fall.	Shielding the Spice: To prolong the fiery potency of fresh chili peppers, store them in a breathable bag in the vegetable drawer of the refrigerator. If they start to wrinkle, it's a hint to use them sooner rather than later. Dried chili peppers, on the other hand, should be stored in a cool, dark place, where they'll keep their kick for months on end.
Chives	Chives emerge with the spring's freshness, usually beginning in April, and can be harvested throughout the summer months until the first frost.	Store the delicate stems: because of their delicacy, chives should be stored in the refrigerator. Gently wrap it in a damp paper towel and place it in a plastic bag. This will keep it fresh for about a week. For longer storage, consider freezing it: although its texture may be slightly altered, its flavor remains intact
Chokeberry	Chokeberries ripen in late summer to early fall.	Cold Keeper: Store fresh chokeberries in the refrigerator for up to a week. For longer storage, they can be easily frozen or dried.
Cilantro	Cilantro prefers cooler weather and, depending on the region, can be grown in both the spring and fall. In milder climates, it can be grown throughout the winter.	Guarding Green Gold: Treat cilantro like a bouquet of flowers! Trim the stems, place them in a glass of water, cover the leaves with a loose plastic bag, and refrigerate. This method keeps cilantro vibrant and fresh for a longer duration.
Clementine	Clementines are winter fruits, typically available from November to January, offering a burst of sunshine during the colder months.	Chilled or Roomy: Clementines can be stored at room temperature if you plan to devour them within a week. If not, pop them in the refrigerator to extend their freshness. Just remember to let them sit out for a bit before eating to enjoy the full depth of their flavor.
Cloudberry	Cloudberries mature from July to August in cool, boggy terrains.	Chill Out: Fresh cloudberries are soft and perishable, so it's best to refrigerate them immediately. They can also be preserved as jams, jellies, or frozen for later use.
Coconut	Coconuts grow year-round in tropical climates, with peak production varying based on local conditions.	Tropical Staycation: Whole coconuts can be stored at room temperature for up to a month, but once opened, it's best to store the flesh in the refrigerator or freezer. Coconut oil, on the other hand, can be stored in a cool, dark place and can solidify in colder temperatures – but a little warmth will return it to liquid.
Collard Green	Collard greens are cool-season vegetables, with the peak season being the fall and winter months. Cold temperatures can enhance their flavor, making them sweeter.	Keep it Crisp: Store unwashed collard greens in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. They should remain fresh for about 5 to 7 days. For a more extended period, you can blanch and freeze them.
Corn	Corn is typically a summer crop. Fresh sweet corn on the cob usually peaks during the warm summer months, although its exact seasonality may vary depending on the region.	Corny Conundrum Solved: For the freshest taste, consume sweet corn as soon as possible after purchasing. If you must store it, leave the husks on and place it in the refrigerator's crisper drawer. For longer storage, you can blanch and freeze corn kernels.
Cranberry	Cranberries are harvested in the fall, typically from mid-September to mid-November, making them synonymous with autumn and winter festivities, especially Thanksgiving.	Cool and Dry Delight: Store fresh cranberries in a tightly-sealed plastic bag in the refrigerator. They can last up to two months. For longer storage, you can freeze them directly in the bag they came in. When ready to use, rinse them under cold water and use as directed in your recipe.
Cucumber	Cucumbers grow best in warm weather, making them a typical summer crop. However, with modern agriculture, they're available almost year-round in many places.	Counterintuitive Cool: While many instinctively toss cucumbers into the fridge, they're best stored at room temperature. Cold temperatures can make them watery and pitted. If you prefer them chilled, refrigerate a short time before you plan to eat them.
Currant	Currants typically ripen in late spring to mid-summer, depending on the variety and the local climate.	Berry Delicate: Currants are delicate and should be handled with care. Store them in the refrigerator in their original container (or a breathable one) and wash only right before consumption to prevent them from becoming mushy.
Dates	Dates are harvested from late summer through early winter, depending on the variety and region.	Long-lasting Sweetness: Store dates in an airtight container in a cool, dry place for several months. If you want to extend their life even further or if they begin to crystallize, you can refrigerate or freeze them.
Flat Peach	Typically harvested in mid-summer.	Room To Ripen: Store unripe flat peaches at room temperature until they soften slightly and emit a sweet aroma. Once ripe, store them in the refrigerator to prolong freshness.
Dragon Fruit	Dragon fruit typically flourishes in summer, but its exact seasonality can vary based on the region and variety. In some tropical climates, it can produce multiple crops throughout the year.	Fleeting Freshness: Due to its tender flesh, dragon fruit should be consumed soon after purchase. Store it at room temperature if it's slightly underripe and move to the refrigerator once ripe. A ripe dragon fruit will yield slightly to gentle pressure, similar to a ripe kiwi.
Edamame	Edamame beans are harvested in late summer to early fall when the pods are still green and beans have filled out but haven't yet hardened.	Freeze for Freshness: If you're not consuming fresh edamame right away, they store wonderfully in the freezer. Blanch them briefly in boiling water, cool them in ice water, drain, and then freeze in an airtight bag or container. They can be reheated in a matter of minutes for a quick and nutritious snack.
Eggplant	Eggplants thrive in warmer months, typically in late summer to early fall.	Cool, Not Cold: Store eggplants in a cool place outside the fridge if consuming within a day or two. For longer storage, place in the refrigerator but try to use them before they develop soft spots or wrinkles.
Elderberry	Late summer to early fall.	Chilly Treatment: Store fresh elderberries in the refrigerator. If you've made an elderberry preparation like syrup, ensure it's stored in a cool place and used within a specified time to ensure safety and potency.
Endive	Endive prefers cooler weather and is often harvested in the fall to early winter. In milder climates, it can also be grown as a spring crop.	Sensitive to the Light: To maintain its crispness and prevent the leaves from turning green and bitter, store endive in a cool, dark place, preferably wrapped in a cloth or paper bag inside the vegetable crisper of your fridge.
Fava Bean	Fava beans, also known as broad beans, are springtime crops, harvested in late spring to early summer.	Chill for Freshness: Fresh fava beans should be stored in the vegetable crisper drawer of your fridge and consumed within a week. For longer storage, they can be blanched and frozen.
Fennel	Fennel thrives in cooler weather and is primarily harvested in the fall to early winter. However, in milder climates, you might also find it during springtime.	Crisper Companionship: To keep fennel fresh, store it in the vegetable crisper drawer of your refrigerator. If the stalks are still attached, separate them from the bulb, and store each part in different plastic bags.
Fig	Figs have two primary seasons: a shorter one in early summer and a main one in late summer to early fall.	Delicate Delights: Figs are delicate and perish quickly. Store them in a shallow container lined with paper towels in the refrigerator. Ensure they're not squished against each other to prolong their freshness.
Garlic	While garlic bulbs are generally harvested in the summer, they are available year-round due to storage capabilities.	Keep it Cool, Not Cold: Store fresh garlic bulbs in a cool, dry place, preferably in a mesh bag or open container to allow for ventilation. Refrigeration can actually stimulate sprouting. If a bulb begins to sprout, the green shoots are bitter, so remove them before using.
Garlic Scape	Garlic scapes are the tender stem and flower bud of a hardneck garlic plant. They're harvested in late spring to early summer.	Prolonged Freshness: Store garlic scapes in the crisper drawer of your refrigerator. To keep them even fresher, consider wrapping them in a damp paper towel inside a plastic bag. They can last up to two weeks if stored correctly. For an even longer shelf life, they can be pickled or frozen.
Ginger	Ginger can be harvested year-round in the right conditions, but it generally reaches maturity in 10-12 months.	Freshness Locked In: Store fresh ginger in the crisper drawer of your refrigerator. For longer storage, you can freeze ginger—either whole or grated. When you need some, just slice or grate it directly from the freezer.
Gooseberry	Gooseberries are typically in season during the summer months, from June to August.	Keep It Cool: Store fresh gooseberries in the refrigerator to keep them fresh. For longer storage, consider making them into jams or jellies, or even freeze them for later use in desserts.
Grapefruit	Grapefruits are typically in season from winter through early spring.	Balancing Act: Store grapefruits at room temperature if consuming them within a week. However, for extended freshness, store them in the refrigerator where they can last up to 2-3 weeks. Just remember, refrigeration might slightly alter their flavor and juiciness.
Grape	Depending on the variety and region, grapes can be in season from late summer to early fall.	Airy Affair: Store grapes unwashed in a plastic bag with holes or one that's not completely sealed. Place them in the refrigerator for optimum freshness. Before eating, rinse them thoroughly under cold water.
Green Bean	Green beans, often called snap beans or string beans, are typically in season from early summer to early fall.	Crisp and Fresh: Store unwashed green beans in a plastic bag in the refrigerator's crisper drawer. They should remain fresh for about a week. If you want to extend their life, consider blanching and freezing them.
Sping Onion	While sping onions can be grown year-round in certain regions, they're typically in season from spring to early summer.	Keep the Freshness Locked: Store sping onions in the vegetable crisper drawer of your refrigerator, wrapped in a damp paper towel and placed inside a plastic bag. This way, they can stay fresh for up to two weeks.
Chinese Lantern	Chinese lanterns are typically in season from late summer to early fall.	Husky Business: It's best to store chinese lanterns in their husks until you're ready to use them. Placed in a cool, dry place, they can last several weeks. Once removed from the husk, they should be refrigerated and used within a few days.
Guava	Guava is typically in season from late spring to early fall, depending on the region.	Ripen & Relish: Store unripe guavas at room temperature. Once they give a bit to gentle pressure and have a fragrant aroma, they're ripe and should be moved to the refrigerator. There, they'll last for about a week.
Horseradish	Horseradish is typically harvested in the late fall, but its roots can be left in the ground throughout the winter and dug up as needed.	Keep the Kick: Store fresh, uncut horseradish roots in the refrigerator, wrapped in plastic, where they can last for several weeks. Once cut or grated, its potency diminishes, so it's best to prepare fresh horseradish close to when you plan to use it.
Jackfruit	Depending on the region, jackfruit typically bears fruit in the late spring to summer and sometimes into early fall.	Cut it: If you purchase a whole one, store it at room temperature until ripe. Once cut open, store the unused portions in the refrigerator. If you buy pre-cut jackfruit pieces, refrigerate them and consume within a week.
Jicama	Jicama is typically available year-round, but its peak season is in the fall and winter.	Store jicama in a cool, dry place for up to four weeks. Once cut, wrap it in plastic and refrigerate. Ideally, consume the cut pieces within a week to enjoy its best texture and flavor.
Kale	Kale is available year-round, but its peak season is during the cooler months of fall and winter. In fact, a touch of frost can make kale even sweeter!	Keep the Crunch: Store unwashed kale in an airtight plastic bag with a slightly damp paper towel in the refrigerator's crisper drawer. It can last up to a week or more. Remove yellow or wilted leaves before storing.
Kiwi	Kiwi fruits are typically harvested between late fall and early spring. However, availability might vary depending on the region and specific variety.	Ripen and Revel: If your kiwi is firm, let it ripen at room temperature. Once it yields to gentle pressure, it's ready to eat. To slow down the ripening process or store ripe kiwi, pop them into the refrigerator.
Kohlrabi	Kohlrabi is a cool-weather crop. It's best during the fall and early spring, although it can be found at other times depending on the region.	Separate to Celebrate: For best storage, remove the leaves (they can be stored separately in a plastic bag) and place the kohlrabi bulb in the vegetable crisper. The bulb will last a few weeks, while the leaves should be used within a week.
Kumquats	Kumquats are typically in season during the winter months, from late fall to early spring.	Cool and Crisp: Store kumquats in the refrigerator in a plastic bag to keep them fresh. They can last up to two weeks. Before eating, simply rinse and enjoy.
Jujube	Late summer to early fall.	Cool & Airy: Store fresh jujubes in the refrigerator where they can last for several weeks. If dried, keep them in a cool, dry place, ensuring they're in an airtight container to maintain their chewiness.
Lavender	Lavender blooms in late spring to early summer, but its exact season can vary based on the specific variety and location.	Dried & Delightful: To preserve its delightful scent, dry lavender by bundling and hanging it upside down in a dark, dry place. Once dried, store in a sealed container to retain its aroma. Dried lavender can last for months and is excellent for cooking, potpourris, or sachets.
Leek	Leeks are available year-round but are at their best from fall to early spring.	Cool & Upright: Store unwashed leeks in the crisper drawer. If you want to optimise space, you can put it in a glass with some water in the bottom.
Lemongrass	Lemongrass grows year-round in tropical and subtropical climates, but its peak season is during the warmer summer months.	Stalk Storage Secret: Fresh lemongrass can be stored in the refrigerator for a couple of weeks. For extended use, you can chop it and freeze it in small portions. When stored correctly, it retains most of its flavor and aroma.
Lemon	While lemons are available year-round, they're typically at their best during the winter and early spring.	Counter or Cooler?: While lemons look lovely in a fruit bowl, if you’re not planning to use them within a week, refrigerate them. Inside a sealed plastic bag, they can last for about four weeks.
Lettuce	Lettuce can be grown year-round in milder climates, but in many places, it thrives in the cooler spring and fall months.	Crisp Keeper: Store lettuce in the crisper drawer of your refrigerator inside a plastic bag with a paper towel. The paper towel will absorb excess moisture, ensuring your lettuce stays crisp and fresh for longer.
Lime	Limes can be grown all year, but their main harvest periods are spring and fall.	Maximizing Juice: If your lime feels too firm, you can maximize its juice by rolling it on a countertop with the palm of your hand before cutting. Store them at room temperature if you plan to use them within a week, but for longer storage, keep them in the fridge.
Lingonberry	The best time to harvest lingonberry is from late summer to early autumn.	Cold & Crisp: Fresh lingonberries are best kept in the refrigerator, where they can last for up to two weeks. For longer storage, consider freezing them or transforming them into a jam.
Longan	The longan tree typically bears fruit in the late summer or early autumn, although this can vary based on location.	Chill Out: For optimum freshness, store fresh longans in a plastic bag in the refrigerator. They can last for several days when chilled.
Loquat	The loquat tree produces fruit in late winter to early spring.	Sensitive Souls: Loquats bruise easily, so handle with care. Store them in the refrigerator in a plastic bag or container to prolong freshness. But remember, they're best enjoyed within a week of purchase.
Lychee	Lychee is typically harvested in late spring to early summer	Short and Sweet: Lychees have a short shelf life. Keep them refrigerated and consume within a week. If you wish to savor their sweetness longer, peel and pit them and store in the freezer.
Malabar Spinach	Malabar spinach is a warm-season crop and is best grown in the summertime	Stay Fresh: Store fresh Malabar spinach in the crisper drawer of the refrigerator wrapped in a damp paper towel inside a plastic bag. Consume within a week for optimum freshness.
Mamey Sapote	Mamey sapote fruits are typically harvested during spring and summer, though in some regions, it may fruit sporadically throughout the year.	Ripen Right: If you buy a mamey sapote that's still hard, let it ripen at room temperature. Once ripe, it should yield to gentle pressure and can then be stored in the refrigerator to extend freshness.
Mamoncillo	The mamoncillo fruit season ranges from late spring to early summer.	Short-lived Sweetness: Mamoncillos tend to perish quickly. It's best to keep them refrigerated and consume them within a week or so. If stored at room temperature, they may only last a couple of days.
Mandarin	Mandarins are typically in season during the late fall through winter.	Counter or Fridge: While they can be stored at room temperature for about a week, keeping them in the fridge can extend their life to a couple of weeks. Just be sure to keep them in a mesh bag or a spot where they have good air circulation to prevent mold.
Mango	Mangoes are typically in season from spring to early summer, but this can vary based on the variety and growing region.	Ripening Ritual: If your mango isn't ripe, store it at room temperature and place it in a paper bag with an apple or banana to speed up the ripening process. Once ripe, it can be moved to the fridge to maintain its freshness.
Medlar	Late autumn to early winter.	Patience Pays Off: Store fresh medlars at room temperature. Wait for them to undergo bletting (softening) before consuming. This process might take a few weeks. Once bletted, they have a short shelf life and should be consumed quickly.
Melon	Melons are typically in season during the summer months.	Cool After Cutting: Whole melons can be stored at room temperature, but once they're cut, it's important to refrigerate the pieces. Wrapping them in plastic or storing them in airtight containers can help maintain their freshness and prevent them from absorbing other odors from the fridge.
Mint	While mint can be found year-round, it thrives and is most potent during the late spring and early summer.	Minty Fresh Storage: To keep mint leaves fresh, place them stem down in a glass of water (like flowers in a vase) and cover the leaves with a loose plastic bag. Keep it in the refrigerator, and it can stay fresh for up to a week.
Mirabelle Plum	They grow usually at the end of the summer.	Chill for Charm: Store mirabelle plums in the refrigerator to prolong their freshness. If planning to consume within a day or two, they can be left at room temperature.
Morels	Morels typically appear in the spring, after the first warm weather following a period of rain.	Prolonged Freshness: For short-term storage, keep morels in a paper bag in the refrigerator. This allows them to breathe and maintains their freshness. For long-term, they can be dried and then rehydrated when you're ready to use them.
Moringa	Moringa is a tropical tree and can produce leaves and pods year-round in suitable conditions, though its peak productivity is in the late spring and summer.	Maintaining Freshness: Fresh moringa leaves can be stored in the refrigerator in a sealed container for up to a week. For longer-term storage, the leaves can be dried and powdered, and the resulting moringa powder can be kept in an airtight container away from direct sunlight.
Mulberry	Late spring to early summer.	Gentle & Cool: Mulberries are delicate. For the best longevity, keep them in the fridge in a container that allows for some air circulation.
Mushroom	Wild mushroom seasonality varies, with many species fruiting in the fall. Cultivated mushrooms like white button or portobello are available year-round.	Breathable Storage: Store fresh mushrooms in a paper bag inside the refrigerator. This allows the mushrooms to breathe and keeps them from becoming slimy. Avoid storing them in a sealed plastic bag.
Muskmelon	Best consumed preferably in summer.	Cool & Sliced: Store whole muskmelons at room temperature. Once cut, refrigerate in an airtight container and consume within a few days for maximum freshness.
Mustard Green	It grows better in the cooler temperatures of spring and fall, though it can grow through the winter in milder climates.	Crisp Conservation: To keep mustard greens fresh, wrap them in a damp paper towel and place them in a plastic bag in the refrigerator. This helps maintain their crispness and prevents them from wilting quickly.
Nectarine	Nectarines are typically in season during the late spring to late summer, depending on the variety and region.	Perfect Ripening: Store unripe nectarines at room temperature until they reach the desired softness. Once ripe, transfer them to the refrigerator to prolong freshness, but remember to consume them soon to enjoy their optimal flavor.
Nettle	Nettles are best harvested in spring, although they can be found throughout the summer. By the time they start flowering, they're usually too tough to eat.	Avoid the Sting: To store nettles without getting stung, use gloves. Keep them in a breathable bag in the crisper drawer of the fridge. Before cooking, blanching nettles in boiling water will remove their sting.
Nopales	Nopales can be harvested year-round, but they're at their prime in the spring.	Freshness Matters: Store fresh nopales pads in the vegetable crisper of your refrigerator. If they start to look slimy or develop a sour smell, it's time to toss them. To extend their shelf life, consider pickling or grilling them.
Okra	Okra thrives in the heat, making summer its prime season.	Dry and Cool: To maximize freshness, store okra in the vegetable drawer of your refrigerator inside a paper bag or wrapped in a paper towel. This helps absorb any excess moisture, preventing mold and keeping them crisp.
Olive	Olives are typically harvested in the fall, but the exact time varies depending on the variety and intended use (green olives are picked earlier than black olives).	Preserve in Brine: Fresh olives are quite bitter and need to be cured to become palatable. If you happen to get fresh olives, they should be cured first. Once cured, olives can be stored in their brine in a cool, dark place for several months.
Onion	Onions can be planted in spring or fall, depending on the variety. However, they are available year-round due to storage varieties.	Keep 'em Separate: Store onions in a cool, dark, well-ventilated place, but not with potatoes. When kept together, they release gases that can speed up the spoilage of both.
Orach	Orach is a cool-season plant, typically grown in spring and fall. It prefers cooler temperatures and can even tolerate frost, which makes it a great alternative to spinach in colder climates.	Like Spinach: Store orach leaves in a perforated plastic bag in the crisper drawer of the refrigerator. They should be consumed within a few days for maximum freshness and nutrient content.
Orange	Oranges have different varieties that can make them available year-round, but they typically peak from winter to early spring.	Cool, Not Cold: While oranges can be stored in the refrigerator, they retain their juiciness and flavor better at room temperature. If you're planning to consume them within a week, it's best to leave them out on the counter.
Oregano	Oregano is a perennial herb, but it is at its peak during the late spring and early summer months when the leaves are tender and packed with flavor.	Dry and Dark: Fresh oregano should be wrapped in a damp paper towel, placed in a plastic bag, and then stored in the refrigerator. For dried oregano, keep it in a dark, cool, and dry place to maintain its potency and aroma.
Papaya	Papaya trees produce fruit year-round, but the peak season for papaya harvest is early summer and fall.	Ripen and Refrigerate: If you've purchased a green and firm papaya, allow it to ripen at room temperature. Once ripened (when it yields slightly to pressure), store it in the refrigerator to prolong its freshness.
Parsley	Parsley is available year-round, but it flourishes best during spring and fall.	Herb Bouquet: To keep fresh parsley lively for longer, trim the stems and place them in a glass of water (like flowers in a vase), covering the leaves with a loose plastic bag. Store this setup in the refrigerator.
Parsnip	Fall to early spring. Parsnips are sweeter if harvested after the first frost.	Cold and Dark is Best: Store parsnips in a cool, dark place, much like you would carrots. If storing in the fridge, place them in a plastic bag in the vegetable crisper. Ensure they're dry before storing to prevent them from getting moldy.
Passionfruit	This tropical fruit thrives in warmer climates and typically bears fruit in the summer, but in some tropical regions, it can produce fruit year-round.	Wrinkles are Good: Contrary to most fruits, a wrinkled skin indicates a ripe and sweet passionfruit. Store them at room temperature until they wrinkle, then refrigerate to extend their freshness.
Pawpaw	Pawpaws are typically in season in late summer to early fall.	Short-lived Freshness: Pawpaws have a very short shelf life, making them a rarity in grocery stores. After ripening, they are best consumed within a couple of days. Store them in the refrigerator to slightly extend their freshness, but savor them soon!
Pea Shoot	Pea shoots are harvested in the spring, which is their primary season. However, with modern farming methods, they can be available year-round in some places.	Delicate Storage: Due to their tender nature, pea shoots should be stored in a plastic bag in the refrigerator's crisper drawer and consumed within a few days for optimal freshness and flavor.
Peach	Peaches are in season during the summer months, typically from June to August.	Ripening Ritual: To ripen peaches, place them in a paper bag at room temperature. Once ripe, they should be stored in the refrigerator where they'll last for about a week. But remember, peaches are best enjoyed when they're juicy and fresh, so don't wait too long!
Peanut	Peanuts are typically harvested in the late summer and early fall, from August to October.	Stay Fresh and Safe: Store shelled peanuts in a cool, dry place in an airtight container to avoid them becoming rancid. For longer storage, the refrigerator or even freezer is your best bet. And always check your peanuts for molds; a certain type of mold produces aflatoxins, which can be harmful if consumed.
Pear	Most pear varieties are harvested in late summer to early fall, but they are best consumed in the fall to winter months.	Perfect Ripening Ritual: To ripen pears, place them at room temperature near other ripening fruits like bananas, which release ethylene gas. Once ripe, store them in the refrigerator where they can last for a few days. Feeling the neck of the pear can give you an idea of its ripeness: it should yield slightly to pressure.
Pea	Typically planted in late winter to early spring and harvested in late spring to early summer.	Green and Fresh: To retain their freshness, peas should be refrigerated in a perforated plastic bag. If they're not consumed within a couple of days, blanching and then freezing them can keep their taste and nutrition intact for several months.
Pecan	Harvested in the fall, typically from late September to November.	Keeping it Crisp: Pecans contain a high amount of oil, making them susceptible to becoming rancid. Store shelled pecans in an airtight container in the refrigerator to keep them fresh for about nine months or in the freezer for up to two years.
Pepper	Typically harvested in the summer and early fall, though some varieties can grow year-round in certain climates.	Stay Crisp, Stay Fresh: Store unwashed peppers in the vegetable crisper of the refrigerator. If they start to wrinkle, they're past their prime. To extend their shelf life, you can roast and then freeze them.
Persimmon	Fall, particularly from October to December.	Ripen Right: To ripen persimmons quickly, place them in a paper bag with a banana or apple. The ethylene gas released by the other fruit will speed up the ripening process. Once ripe, refrigerate them to extend their freshness.
Pigeon Pea	The pigeon pea is typically harvested in late winter or early spring.	Keeping the Peas: Store dried pigeon peas in an airtight container in a cool, dark place, and they can last for up to a year. Once cooked, they should be consumed within a couple of days.
Pineapple	Pineapples can be cultivated year-round in tropical climates, but their peak season tends to be from March to July.	Ripening Ritual: Pineapples don't continue to ripen after being harvested, so it's best to consume them soon after purchase. To maximize freshness, store them at room temperature if you plan to eat them within a couple of days or refrigerate to extend their life for a week.
Pistachio	Harvested in late summer to early autumn.	Keeping the Crunch: Store pistachios in an airtight container in a cool, dark place. If you're looking for long-term storage, consider refrigerating them. In general, keeping them away from humidity is key as it can make them lose their signature crunch.
Plum	Typically summer to early fall, depending on the variety and region.	Perfectly Ripe: Store unripe plums at room temperature and once they yield slightly to gentle pressure, transfer them to the refrigerator to slow down the ripening process and consume within a couple of days.
Pomegranate	Typically fall to early winter.	Preserving the Jewels: Whole pomegranates can be stored at room temperature for about a week or in the refrigerator for up to two months. Once you've extracted the arils (seeds), consume them within 2-3 days or freeze them for extended use.
Potato	Year-round, but typically harvested in late summer to early fall.	Avoid the Sun: Store potatoes in a cool, dark place, but not in the refrigerator. Exposure to light can make them sprout and turn green, potentially making them toxic.
Prickly Pear	Late Summer to early Fall.	Cold & Careful: Store prickly pears in the refrigerator to extend their freshness. Use tongs or gloves when handling to avoid the prickles. Before consumption, peel off the skin or slice in half and scoop out the juicy interior.
Pummelo / Pomelo	Typically winter, especially between December and February.	Stay Cool, Not Cold: Store pummelos at room temperature if you plan to eat them within a week. For longer storage, keep them in the refrigerator where they can last for 2-3 weeks. However, like other citrus fruits, they're best enjoyed when not too cold.
Pumpkin	Late summer to fall, with its peak season in October.	Cool and Dry: Store uncut pumpkins in a cool, dry place. Once cut, however, pumpkin pieces should be stored in the refrigerator and consumed within a few days.
Purslane	Summer to early fall.	Keep it Fresh: Store purslane in a plastic bag with a paper towel to absorb any excess moisture, and place it in the vegetable crisper drawer of your refrigerator. Use within a week for optimum freshness.
Quince	Fall	The Fragrant Room Freshener: Quince releases a pleasant aroma as it ripens. Store them at room temperature and let them perfume your space. Once ripe, they can be refrigerated, but remember to use or consume them quickly.
Radicchio	Fall to early winter, though it can be found year-round.	Cool & Dark: Store radicchio in the refrigerator wrapped in a damp paper towel inside a plastic bag. Keep it away from fruits emitting ethylene gas like apples and bananas, as this can cause radicchio to decay faster.
Radish	Spring and fall, though some varieties can be grown year-round.	Fresh & Crisp: To keep radishes crisp, remove the greens (store separately if you plan on using them), place the radishes in a plastic bag with a few holes, and store in the vegetable drawer of your fridge. For an extra freshness boost, soak wilted radishes in iced water for a couple of hours.
Rambutan	Typically harvested twice a year, with the main season being from June to August and a shorter season from December to January, depending on the region.	Tropical Tenderness: Store fresh rambutans at room temperature for 2-3 days. For longer storage, keep them in a perforated plastic bag in the refrigerator, where they can last up to two weeks.
Ramp	Ramps are a spring delicacy, usually available from April to June.	Keep it Crisp: Store ramps in a produce bag in the crisper drawer of your fridge. They can last up to a week, but for optimal freshness, it's best to consume them within a few days.
Rapini	Late fall to early spring, but can be found throughout the year.	Keep it Fresh: Store unwashed rapini in a perforated plastic bag in the crisper drawer of your fridge. It's best consumed within 2-3 days for maximum freshness.
Raspberry	Summer, typically from June to August.	Handle with Care: Raspberries are delicate, so don’t wash them until right before eating. Store in the refrigerator in a single layer, ideally on a paper towel, and consume within a couple of days.
Redberry	Typically, red berries peak in the summer, but it depends on the specific variety.	Keep'em Cool: Most red berries are best stored in the refrigerator in a breathable container. Wash them just before consuming to prolong their freshness.
Rhubarb	Spring to early summer, typically from April to June.	Cool & Dry: Store rhubarb stalks in the refrigerator, wrapped in plastic. If you won't use them within a week, consider chopping and freezing for later use.
Rosemary	Available year-round but is at its best from spring through late summer.	Fresh & Fragrant: Store fresh rosemary sprigs in the refrigerator wrapped in a slightly damp paper towel and sealed in a plastic bag. Dried rosemary should be kept in a cool, dark place in an airtight container.
Rutabaga	Rutabagas are in season during the fall and winter months. They are harvested when the first hard frost hits.	Cold Storage Champion: Keep rutabagas in a cool, dark, well-ventilated area. If storing in the refrigerator, place them in the vegetable crisper. Before storing, remove the green tops if they're still attached.
Sage	Sage thrives in the cooler seasons of spring and fall but can be harvested throughout the summer. However, the flavor can become more intense during the hot months.	Keep it Dry: Fresh sage leaves should be stored in the refrigerator in a slightly damp paper towel and placed inside a plastic bag. Dried sage should be kept in a cool, dark place in an airtight container.
Salsify	Best harvested in late fall and early winter after the first frosts, which helps sweeten its flavor.	Keep it Cool: Store salsify roots in a cool, dark place (preferably the vegetable crisper in the refrigerator). If kept in a cool environment, they can last for several weeks.
Sapodilla	Sapodilla trees can produce fruit twice a year, typically in late spring to summer and in winter.	Ripen at Room Temp: Store unripe sapodillas at room temperature. Once ripened (they should yield slightly to gentle pressure), they can be refrigerated to prolong freshness.
Sea Buckthorn	Typically, sea buckthorn berries ripen in late summer to early autumn.	Refrigerate for Freshness: Store sea buckthorn berries in the refrigerator. If you're looking to preserve them longer, you can also freeze them.
Shallot	Shallots are typically planted in the fall and harvested in the summer. However, they are generally available year-round in supermarkets.	Cool and Dry: Store shallots in a cool, dry place with good air circulation (like a mesh bag). Avoid keeping them in plastic bags which can cause them to become moist and rot.
Shell Bean	Shell beans, or fresh beans, are typically harvested in the late summer to early fall.	Refrigerate Quickly: Unlike dried beans, fresh shell beans need to be stored in the refrigerator and consumed relatively quickly, within a week or so, to maintain their freshness.
Green Bean	Green beans are usually in season during the spring to early summer.	Crisp Keeping: Store green beans in a plastic bag in the refrigerator's crisper drawer. They'll remain crunchy and fresh for about 4-5 days.
Snow Pea	Snow peas are typically harvested in the spring and early summer.	Freshness First: Keep snow peas in a perforated plastic bag in the refrigerator. Consume within 2-3 days for maximum freshness and crispness.
Sorrel	Sorrel is a spring herb, but its leaves can be harvested throughout the summer and into fall.	Keep It Crisp: Store sorrel leaves in a plastic bag in the refrigerator's crisper drawer. Use them within a few days to enjoy their fresh, tangy flavor.
Spinach	Spinach grows best in the cooler seasons. It has two peak seasons: one in the spring and another in the fall.	Breathable Storage: Store spinach in the crisper drawer of your fridge inside a breathable bag (like a paper bag or a mesh bag). This keeps the spinach fresh for a longer period without making it soggy.
Sprout	Available year-round, as they are usually grown indoors.	Cold and Dry: Store sprouts in the refrigerator to keep them fresh. Before storing, ensure they are dry to reduce the risk of bacterial growth. To be safe, consume them within several days of purchase and consider cooking them to reduce the risk of any harmful bacteria.
Starfruit	Depending on the region, starfruit typically has two fruiting seasons: late summer to early fall, and late winter to early spring.	Room to Ripen: If you've purchased an unripe starfruit, let it ripen at room temperature until it's golden yellow. Once ripe, refrigerate it to prolong its freshness. Always eat it within a few days for the best flavor.
Strawberry	Strawberries are typically in season during late spring and early summer. However, in warmer climates, they can be available year-round.	Keep Them Dry: Moisture is the enemy! Store strawberries in the refrigerator in a container with a paper towel at the bottom. This will absorb any excess moisture and prevent them from getting moldy. Always wash them just before eating, not before storing.
Summer Squash	Summer (as the name implies), typically from May to July.	Skip the Plastic: Store summer squashes in the vegetable crisper of your refrigerator. Avoid storing them in plastic bags, as they can become moist and moldy. Ideally, consume them within 3-5 days for the best flavor and texture.
Sunchokes	Late fall to early spring.	Cold and Dark: Store sunchokes in a cool, dark place, just like you would with potatoes. They can also be stored in the refrigerator, where they'll keep for a couple of weeks. Avoid washing them until you're ready to use them to prevent premature spoilage.
Sweet Potato	Harvested in late fall, but available year-round.	Skip the Fridge: Contrary to what you might think, sweet potatoes shouldn't be stored in the refrigerator, as the cold can negatively affect their taste. Instead, store them in a cool, dry, well-ventilated place away from light.
Tangerine	They're at their peak from late autumn to spring.	Cool, Not Cold: Store tangerines in a cool place, preferably in the refrigerator in the produce drawer, but they can also be stored at room temperature for a short period.
Taro	Harvested primarily in the fall, but available in stores year-round.	Keep it Cool: Store taro roots in a cool, dark place, much like you would potatoes. If you store them in the refrigerator, they can become too cold, which may convert the starch into sugar and alter their taste.
Taro Leaf	Generally year-round, but best during the warmer months.	Fresh is Best: Store taro leaves in the refrigerator's crisper drawer, wrapped in a damp cloth or paper towel inside a plastic bag. Use within a week for optimum freshness.
Tarragon	Spring to early summer for fresh tarragon. Dried tarragon is available year-round.	Preserve the Aroma: Fresh tarragon should be wrapped in a damp paper towel, placed inside a plastic bag, and stored in the refrigerator. For prolonged storage, consider freezing the herb or drying it.
Thyme	Fresh thyme is available year-round, but its peak season is during the summer months. Dried thyme is also available throughout the year.	Keep it Fresh: Store fresh thyme sprigs in a plastic bag in the refrigerator. If you've got an abundance of fresh thyme, you can freeze it or dry it to extend its shelf life.
Tomatillos	Peak season is late summer to early fall.	Husk & Store: Remove the husks and rinse away the sticky residue on the fruit before storing. Keep them in the refrigerator, and they'll last for up to two weeks.
Tomato	While tomatoes are available year-round, they're at their best and most flavorful from July to September.	Counter, Not Fridge: Store tomatoes on the counter rather than in the fridge. Refrigeration can reduce their flavor and make the texture mealy.
Tumeric	Turmeric is available year-round, but its natural harvest season is during the late fall or early winter.	Dry and Dark: Store turmeric in a cool, dark place in an airtight container. If you have fresh turmeric root, it can be stored in the refrigerator for a couple of weeks.
Turnips	Turnips are typically grown in cooler climates, making them available primarily in the fall and winter.	Roots and Tops Apart: To maximize freshness, remove the greens from the roots before storing. Store the roots in a cool, dark place and the greens in the refrigerator, ideally in a produce bag.
Watercress	Watercress is a year-round crop, but it thrives in cool, spring-like conditions.	Keep It Crisp: Store watercress in the refrigerator's crisper drawer, ideally in a produce bag with a damp paper towel to retain its freshness and crispness.
Watermelon	While watermelons are available year-round in many regions, they're at their sweetest and juiciest in the summer months.	Cool It Down: Before cutting, store whole watermelons in a cool place, out of direct sunlight. Once cut, store in the refrigerator to keep its freshness.
White Sapote	Typically, the white sapote season is from late fall to early spring, though it can vary depending on the region.	Ripen Right: Store unripe white sapotes at room temperature. Once they give a little to the touch (similar to a ripe avocado), refrigerate them to slow down the ripening process.
Winter Squash	As the name suggests, winter squash is harvested in the fall but can be stored and eaten throughout the winter months.	Cool and Dark: Keep winter squash in a cool, dark place (not the refrigerator) for several weeks. Once cut, wrap it in plastic and store it in the fridge.
Yacon	Typically harvested in late summer to early autumn.	Cool and Dry: Store yacon in a cool, dry place. If you're keeping it for longer periods, consider burying it in slightly damp sand to preserve freshness, similar to how you might store carrots or beets over winter.
Yams	Typically harvested in late summer to early autumn, depending on the region.	Cool, Dry, Dark: Store yams in a cool, dry place, away from direct sunlight. They can last up to two weeks when stored properly.
Yuca	Available year-round, but peak season is in the fall.	Cool and Dark: Store yuca in a cool, dry place, similar to potatoes. They can be kept for a few weeks if stored properly. Once cut, it should be used quickly or refrigerated.
Zucchini	Peak season in the summer, though available year-round in many places.	Refrigerate and Use Soon: Store zucchinis in the crisper drawer of the refrigerator. They're best used within a week, while they're still firm and fresh.
Milk		Store milk on the middle or back shelves where temperatures are more consistent, rather than the fridge door.Always keep the cap tightly sealed to maintain freshness.Use milk before its 'use by' date, and once opened, try to consume it within a week.
Cheese		Keep cheese in its original packaging until opened. Afterward, wrap it in wax paper, parchment paper, or aluminum foil.Store soft cheeses like brie in an airtight container after opening.Hard cheeses like parmesan can be stored in the crisper drawer, away from strong-smelling foods.
Yogurt		Store yogurt in its original container with a tight lid.Keep yogurt on the middle shelves where the temperature is cooler and more consistent.After opening, try to consume yogurt within a week for optimal freshness.
Butter		Most butter varieties can be stored in the dairy compartment or on the door shelf, although ghee should be stored on a main shelf.Use a butter dish with a lid or return the butter to its original packaging after each use.If you buy butter in bulk, store excess amounts in the freezer and thaw as needed.
Cream		Store creams on the middle or back shelves of the fridge, avoiding the door.Keep creams in their original container and ensure they're tightly sealed after each use.Observe the 'use by' date closely, as creams can sour quickly once opened.
Tofu		Keep tofu in its original packaging until opened. Once opened, store submerged in water in an airtight container.Change the water daily to keep tofu fresh.For smoked or flavored tofu, seal tightly in a container or plastic wrap to prevent drying out.
Chicken		Store chicken in its original packaging on the lowest shelf of your fridge. This minimizes the risk of any juices dripping and contaminating other foods.If you intend to use the chicken within a day or two, keep it in the fridge. Otherwise, freeze it and defrost as needed.Remember to use or freeze chicken by the 'use by' date to maintain its quality.
Beef		Keep beef in its original packaging until it's time to use.Store on the lowest shelf or in a meat drawer, ensuring it's away from ready-to-eat foods.Ground beef should be used within 1-2 days of purchase or frozen for longer storage.
Pork		Like other meats, store pork on the lowest shelf to prevent cross-contamination.Always check 'use by' dates. For items like bacon and sausages, once opened, consume within a week.Consider marinating pork cuts in the fridge overnight for enhanced flavors and ready-to-cook convenience.
Lamb		Lamb should also be stored on the lowest shelf, in its original packaging.If you won't use it quickly, freezing lamb is an excellent option. Just remember to give it ample time to thaw in the fridge before cooking.For optimal flavor, consider seasoning or marinating lamb before refrigerating it for a few hours or overnight.
Turkey		Due to its size, whole turkeys often need to be stored in the freezer until a couple of days before cooking. Transfer to the fridge to thaw safely.Ground turkey, like all ground meats, should be used or frozen within 1-2 days.Keep turkey products away from other foods to prevent cross-contamination, especially if they're in open packaging.
Fish		Store fish in the coldest part of your fridge, ideally at the back.Wrap fish in parchment or wax paper and then place it in a resealable plastic bag.For optimum freshness, consume fish within 1-2 days of purchase, or consider freezing for longer storage.
Shrimp		Store shrimp on a bed of ice in a shallow pan, covered with plastic wrap.If bought frozen, thaw shrimp in the refrigerator, not on the counter.Always give a sniff before cooking - fresh shrimp should smell of the sea and not have an overpowering fishy odor.
Squid & Octopus		Store squid and octopus in airtight containers or resealable bags with as little air as possible.Consume within 1-2 days, or freeze for longer storage.Prior to cooking, ensure they're free from any overly fishy or off-putting smells.
Shellfish		Keep shellfish in a breathable environment by storing them in a mesh bag or open container covered with a damp cloth.Never store shellfish in an airtight container, as they need to breathe.Check for freshness by tapping any open shells – they should close quickly. If not, discard them.
Lobster & Crab		For live lobsters and crabs, store them in the fridge in a cardboard box covered with damp newspaper. Do not submerge them in freshwater.For cooked or pre-packaged lobsters and crabs, store in an airtight container.Consume within 1-2 days for peak freshness.
Chicken Egg		Store in their original carton on a middle or upper shelf where temperatures are consistent.Avoid storing on the door due to temperature fluctuations.To test for freshness, do the float test. Place an egg in a bowl of water; if it sinks, it's fresh; if it floats, it's time to discard.
Duck Eggs		Like chicken eggs, store duck eggs in the main body of the fridge.Keep them away from strong-smelling foods, as eggs can absorb odors.Salted and century eggs often have different storage requirements; always refer to packaging instructions.
Quail Eggs		Due to their small size, quail eggs are often sold in special cartons or trays; store them in these original containers.They should also be placed in the main body of the fridge, away from the door.Always ensure their shells are clean and intact before refrigeration.
Egg Sobstitutes		Store liquid egg products or vegan egg replacers in their original containers, ensuring they're sealed tight after each use.Check the 'use by' date frequently, as these products can spoil.Dry substitutes like chickpea flour should be stored in a cool, dry place; once opened, consider transferring to an airtight container and refrigerating.
Pre-cooked meal		Keep them in their original packaging, which is usually designed for optimal freshness.Ensure a consistent cold temperature in your fridge/freezer and avoid leaving them out for extended periods.Respect the 'use by' dates, as these items often contain perishable ingredients.
Pre-Cut Veggies & Fruits		Store in airtight containers or resealable bags to retain freshness and prevent drying.If the original packaging is resealable, remove as much air as possible after each use.Consume quickly, as these items tend to degrade faster due to their exposed surfaces.
Marinated Food		Keep these in the coldest section of your fridge, often at the back.Marinated foods can be more susceptible to bacteria, so ensure they're cooked thoroughly.Use within the recommended timeframe on the packaging to enjoy optimal flavor and safety.
Doughs and Batters		Store in airtight containers to prevent drying or developing a skin.Some doughs, like pizza dough, benefit from a slow fermentation in the fridge, enhancing flavor.Always check for any off-smelling odors or mold before use.
Deli Meats & Prepared Deli Items		Keep deli items tightly wrapped in plastic or in airtight containers.Consume within 3-5 days for the best quality, and always be cautious of any off smells or textures.Store away from strong-smelling foods, as deli items can easily absorb unwanted odors.
Milk & Dairy-Based Drinks		Store away from the fridge door to avoid temperature fluctuations.Always seal properly to avoid absorption of other odors and maintain freshness.Shake well before serving to mix any settled components.
Juices & Smoothies		Keep juices in their original bottles or transfer to airtight jugs.Consume within 5-7 days for optimum taste and nutrient benefits.Separate any pulp or residue by giving them a good shake before pouring.
Soft Drinks & Carbonated Beverages		Reseal tightly to maintain carbonation.Store upright to prevent possible leakage.For best fizz, consume soon after opening.
Iced Teas & Coffees		Airtight containers or bottles are your best friends to retain freshness.If making homemade, consider storing without ice to avoid dilution. Add ice upon serving.Consume within 2-3 days to enjoy the intended flavors and aromas.
Cocktails & Mixers		Always seal cocktails and mixers tightly to retain flavor and prevent alcohol evaporation.Store mixers close to their cocktail counterparts for easy access during serving.Use within 1-3 days for the best taste experience, especially if they contain fresh ingredients.