How to Keep Vegetables Fresh Without Plastic & Fridge (2025)

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Want to keep your fruits and vegetables fresh longer without relying on plastic?

This guide covers practical tips on how to store vegetables in the fridge without plastic and how to keep them fresh longer without a fridge.

By storing your produce properly, you will:

✔️ Reduce food waste
✔️ Save money
✔️ Help the environment

Let’s jump right in!

How to keep vegetables fresh longer:

You can use the search function (Ctrl+F or Cmd+F) to find what you’re looking for.

1. Artichokes: Refrigerate in an airtight container with a lightly damp cloth for up to 5–7 days. Freeze cooked artichokes if needed.
2. Asparagus: Stand upright in a glass with 1–2 inches of water. Keep on the counter or fridge (lasts up to 1 week). Blanch before freezing.
3. Avocados: Leave unripe ones on the counter. Ripe avocados go in the fridge for 2–3 days. To ripen faster, store with an apple in a paper bag.
4. Arugula: Wrap dry arugula in a towel and place in an open container in the fridge (up to 2 weeks).
5. Basil: Doesn’t like cold. Store trimmed stems in a glass of water on the counter. Steam to freeze.
6. Beans (legumes): Dry beans store for years in jars. Cooked beans keep for 3–5 days in the fridge or can be frozen.
7. Beets: Remove tops and refrigerate for 10–14 days. Store unwashed in a damp towel. Cook before freezing.
8. Beet greens: Wrap in a dry towel, place in an airtight container. Refrigerate 4–5 days. Blanch to freeze.
9. Broccoli: Store unwashed in the fridge in a damp towel (5–7 days). Blanch before freezing.
10. Brussels sprouts: Refrigerate in an open container with a damp towel for 3–4 days. Blanch to freeze.
11. Carrots: Remove tops. Store in a container submerged in cold water in the fridge (3–4 weeks). Blanch before freezing.
12. Cabbage: Lasts ~1 week on the counter or 2 weeks in the fridge. Use cut cabbage within 7 days. Freeze shredded, raw, or blanched.
13. Cauliflower: Store unwashed in a damp towel inside a closed container in the fridge (up to 2 weeks). Blanch to freeze.
14. Celery root: Loosely wrap in a damp towel. Store in the fridge for 10–14 days. Blanch before freezing.
15. Celery: Wrap in foil for longer storage (up to 2 weeks). Optional: blanch before freezing.
16. Corn: Best eaten fresh. Store in the husk in the fridge for 3–5 days. Blanch before freezing.
17. Cucumber: Lasts 1–2 weeks at cool room temp or in the fridge wrapped in a moist towel. Can be frozen (texture may change).
18. Eggplant: Refrigerate unwashed. Use within 5–7 days. Steam or blanch before freezing.
19. Fennel: Store upright in a glass with water (counter) or in the fridge in a container with a splash of water (7–10 days).
20. Fava beans: Fresh beans keep 10 days in an airtight container in the fridge. Freeze raw or blanched.
21. Garlic: Store whole bulbs in a cool, dry, dark place (lasts months). Minced garlic should be refrigerated and used within a few days.
22. Green garlic: Airtight container in the fridge or upright in a glass with water (5–7 days).
23. Greens (kale, chard, collards, etc.): Store in an airtight container with a damp towel. Lasts 5–7 days. Can be stored upright in water.
24. Green beans: Store unwashed in a breathable container in the fridge (7 days). Blanch to freeze.
25. Lettuce: Store damp in an airtight container in the fridge (7–10 days). Head lettuce lasts longer than loose-leaf.
26. Leeks: Store in a damp towel in the fridge or upright in water (10–14 days). Blanch before freezing.
27. Onions: Store in a cool, dry, dark spot (6–8 weeks). Avoid refrigerating whole onions. Store cut onions in an airtight container in the fridge.
28. Okra: Store in a towel-wrapped container in the fridge (2–3 days). Best used fresh.
    Parsnips: Refrigerate in a damp towel (2 weeks). Cooked: 3 days. Freeze raw or blanched.
29. Potatoes: Store in a cool, dark, ventilated space. Avoid storing near onions or bananas. Cook before freezing.
30. Radishes: Remove greens. Store roots in an open container with a damp towel (10–14 days).
31. Rhubarb: Refrigerate wrapped in a damp towel (5–7 days). Blanch before freezing.
32. Rutabagas: Store in a cool, dark place or the fridge (2–3 weeks).
33. Spinach: Store dry in an open container in the fridge (7–10 days). Freeze raw or blanched.
34. Snap peas: Unwashed in the fridge (3–5 days). Blanch before freezing.
35. Spring onions: Store in fridge or upright in water (change water every few days).
36. Summer squash: Unwashed in the fridge (3–5 days). Freeze raw or blanched.
37. Sweet peppers: Refrigerate unwashed (up to 5 days). Freeze raw or steamed.
38. Sweet potatoes: Store in a ventilated, cool, dry place. Never refrigerate. Cook before freezing.
39. Tomatoes: Keep unripe on the counter. Ripe ones can go in the fridge. Avoid storing near ethylene-sensitive produce.
40. Turnips: Remove greens. Store with a damp towel (3–4 weeks). Blanch before freezing.
41. Winter squash (pumpkin): Store in a cool, dark place (1–3 months). Refrigerate cut squash for 2–5 days.
42. Zucchini: Refrigerate wrapped in cloth (5–7 days). Don’t wash until ready to use.

How to keep fruits fresh longer:

1. Apples: Store on a cool shelf for 2 weeks or in the fridge for 1 month. Freeze raw or cooked.
2. Apricots: Store at room temperature until ripe, then refrigerate (2–3 days). Freeze pitted.
3. Bananas: Store on the counter. Once ripe, refrigerate or freeze peeled.
4. Berries (strawberries, blueberries, raspberries): Keep dry. Store in a paper bag in the fridge. Freeze in single layers. *Extra tip*: Soak strawberries in 1 part vinegar + 10 parts water for 2 minutes. Dry and refrigerate for longer freshness.
5. Citrus (oranges, grapefruits, etc.): Store in a cool spot (2–4 weeks). Can be refrigerated or frozen in slices.
6. Cherries: Refrigerate unwashed (5–10 days). Freeze pitted.
7. Dates: Dry dates last 6 months in the pantry; soft dates last 6 months in the fridge.
8. Figs: Store in a paper bag or plate in the fridge (5–6 days). Freeze the whole after spacing apart.
9. Grapes: Store unwashed in a cloth bag in the fridge (1–2 weeks).
10. Melons: Store whole at room temperature. Refrigerate once cut (3 days).
11. Nectarines/peaches: Ripen on the counter, then refrigerate (3–7 days).
12. Pears: Ripen on the counter, refrigerate once soft. Freeze sliced.
13. Persimmons: Ripen at room temperature. Store in fridge once ripe (1–3 days).
14. Pineapple: Store at room temperature (1–3 days) or fridge (3–5 days). Store cut pineapple in a sealed container.
15. Pomegranates: Store in a cool, dry spot (1–2 weeks) or fridge (1–2 months).
16. Watermelon: Whole: fridge (3 weeks) or room temp (7–10 days). Cut: fridge for 4–5 days.

How to keep fresh produce WITHOUT a fridge:

• Store in a cool, dark, and well-ventilated place. Root vegetables like potatoes, sweet potatoes, onions, garlic, and winter squash last longest when kept in a cool pantry, cellar, or cupboard away from direct sunlight.
• Use breathable containers or baskets. Avoid plastic bags or sealed containers; instead, opt for wicker baskets, mesh bags, or cloth produce bags that allow air circulation and reduce moisture buildup.
• Wrap in natural materials. For veggies like carrots, beets, or radishes, wrapping in a slightly damp cloth or placing them in a box lined with damp sand or sawdust can help maintain moisture without plastic.
• Separate ethylene producers from sensitive produce. Keep ethylene-generating fruits and veggies (like apples, tomatoes, and avocados) away from ethylene-sensitive vegetables (like leafy greens, broccoli) to prevent spoiling.
• Stand some vegetables upright in water. Herbs like basil or celery can be kept fresh by trimming stems and placing them in a jar of water on the counter, similar to fresh flowers.
• Check regularly and remove spoiled pieces. Remove any rotting or moldy produce promptly to avoid affecting others. Also, cut greens off root vegetables (like carrots, beets, and radishes) to extend freshness – the tops draw moisture from the roots.
• Don’t wash until needed: Washing before storage can add moisture and speed up spoilage. Wash fruits and vegetables only right before eating or cooking.

Best plastic-free storage options for fruits & vegetables:

Wax wraps: Ideal for most fruits and veggies. Freezer-safe, but avoid heat to prevent wax damage.

Produce bags: Perfect for storing whole fruits and vegetables on the counter or in the fridge.

Glass Tupperware: Leakproof containers are good for leftovers, produce storage, and freezing.

Dish towels: Help absorb moisture and keep produce crisp when wrapped or laid over items.

Silicone bags: Reusable, freezer-safe alternative to plastic bags – great for storing cut fruits or veggies.

Glass jars: Budet-friendly, versatile, and great for dried goods, refrigerated produce, and freezing (leave headspace).

Final words

Properly storing your fruits and vegetables without plastic is simple, sustainable, and effective.

Whether you’re reducing food waste, saving money, or embracing a low-waste lifestyle, every step counts.

Did I miss something? Let me know in the comment section below. 🙂