Learn how to organically optimize your fridge’s crisper drawer with these expert tips. Say bye-bye to tossing out wilted veggies and hello to the freshest produce. Start by understanding that, just like families, fruits and vegetables have preferences. To avoid ethylene-emitting produce causing havoc, keep soft herbs and cruciferous veggies like kale, cauliflower, broccoli, cabbage, and Brussels sprouts separate from your fruit. During cold weather, prioritize the crisper for veggies as it is closer to their natural habitat. Cruciferous vegetables like to breathe, so wrap them in damp kitchen towel and bag them loosely. For hardier root vegetables such as carrots and beetroot, the crisper is also ideal or bag them and put them on the shelf above. However, it would help if you did not keep spuds in the fridge, along with onions, as they don’t play well together. Use a paper bag for onions and a cool, dry place for potatoes. For soft herbs and lettuce leaves, wash, spin-dry, and wrap in damp paper towel, then store them in an airtight container on the shelf above the crisper. As for fruit, it’s best to store it outside the fridge, except when necessary. If refrigeration is required, use reusable bags and place the fruit on the shelf above the crisper. Lastly, keep things moving and remove older produce when bringing home a new haul from the shops or markets. By doing this, you increase the chances of using up everything, even the wilty-looking ones, and keep your crisper organized.
