Nutrition experts recommend that simply changing a few small habits when storing vegetables in the refrigerator can help them stay fresh longer and ensure they are safe for your health.
According to the National Academy of Nutrition and Dietetics (USA), leafy greens should be stored separately by group to minimize cross-pollution. Leafy vegetables such as kale, water spinach, and lettuce should be wrapped in paper towels or absorbent paper before being placed in storage bags. This helps reduce condensation, which causes vegetables to spoil and rot quickly.
Many people have a habit of washing vegetables before storing them in the refrigerator for convenience, but this can cause them to spoil faster if they are not completely dried. Excess moisture creates conditions for bacteria and mold to grow. Therefore, it is best to only wash vegetables right before cooking.
Additionally, vegetables shouldn't be crammed too tightly into the refrigerator. Cold air needs to circulate to maintain freshness. Some herbs like scallions and cilantro can be placed in a glass of water and covered with a thin plastic bag to retain their natural moisture.
Experts also advise adjusting the refrigerator's temperature to around 3-5 degrees Celsius and regularly checking vegetables to remove any damaged or wilted parts. Even a small amount of spoiled vegetables can quickly affect the entire bag.