![](\"https:\/\/www.simplyrecipes.com\/thmb\/BtKHaIS7rzzcUhIKQohD1BpddUQ=\/6240x4160\/Simply-Recipes-Best-Vegetable-Tip-LEAD-OPTION-01-ec688e18d2164fc689a8eb7a074ad6e9.jpg\")
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When I get home from grocery shopping, I have a routine: bananas and apples go into colorful ceramic bowls on the counter\u2014both for display and as a little trick to encourage snacking. After all, if it\u2019s right in front of me, I\u2019m more likely to grab an apple instead of digging around for a bag of chips. But all of my veggies go straight into the crisper drawer.\n<\/p>\n
Not so fast, says Josh Alsberg, owner of Rubinette Produce Market in Portland, Oregon. Not all vegetables belong in the fridge. In fact, some do best when stored at room temperature, and refrigerating them can ruin their texture and flavor.\n<\/p>\n
The top three veggies you should keep out of the fridge are basil, potatoes, and onions<\/strong>. Let\u2019s get into why.\u00a0\n<\/p>\n Simply Recipes \/ Getty Images<\/p>\n <\/span> <\/p>\n While most soft-leaved herbs don\u2019t do well in the fridge, basil fares the worst. \u201cThis aromatic herb will turn brown quickly in the refrigerator,\u201d says Alsberg. Since basil leaves are packed with aromatic oils that are sensitive to the cold, chilling causes them to shrivel and die.\u00a0\u00a0\n<\/p>\n Whether you\u2019re working with new potatoes, russets, or even the brightly colored sweet varieties, all spuds should be stored outside the fridge. Refrigeration causes the starches inside potatoes to turn into sugars, so instead of a fluffy, savory spud, you could end up with an overly sweet or slightly bitter potato.\n<\/p>\n \u201cThese tubers can get woody and taste unpleasant when refrigerated,\u201d Alsberg explains. The cold temperature disrupts their structure, making them dense and grainy rather than light and tender when cooked.\n<\/p>\n If that hasn\u2019t dissuaded you, the FDA advises against refrigerating potatoes. It warns that refrigerating spuds can form acrylamide (a probable carcinogen) when cooked at high temperatures.\n<\/p>\n Unlike scallions or spring onions, which should be kept in the fridge, storage onions\u2014the large, papery-skinned varieties you reach for when starting soups, stews, and casseroles, like yellow, white, and red onions\u2014should stay far away from cold storage. \u201cThese papery-skinned onions should not be refrigerated as they will soften, spoil faster, and become unappealing,\u201d says Alsberg.\u00a0\n<\/p>\n <\/p>\n Store basil like you would a fresh bouquet: Trim the stems, place the bunch in a glass of room-temperature water, and keep it away from direct sunlight on your counter. Make sure the leaves don\u2019t touch the water, as excess moisture can cause them to rot. Refresh the water every few days to keep the plant perky and vibrant.\n<\/p>\n A cool, dark place like a pantry, basement, or cupboard is best for potatoes. Many come in paper bags with holes punched in them, which allow for ventilation and prevent moisture buildup. If your potatoes came in a plastic bag or you\u2019ve already tossed the packaging, no problem\u2014transfer them to a breathable container like a mesh bag, a basket, or even a bowl. The key is to avoid trapping excess moisture, which can lead to sprouting or mold.\n<\/p>\n While onions and potatoes thrive in similar storage conditions, they shouldn\u2019t be stored side by side. Onions release ethylene gas, which can speed up the sprouting process in potatoes. Instead, place onions in a well-ventilated spot, such as a pantry shelf, cellar, or paper or mesh bag hung separately from potatoes. If you\u2019re short on space, use separate storage bins or baskets to create airflow while keeping them apart.<\/p>\n<\/div>\n #Vegetables #Refrigerate #Expert<\/p>\n","protected":false},"excerpt":{"rendered":" When I get home from grocery shopping, I have a routine: bananas and apples go into colorful ceramic bowls on the counter\u2014both for display and as a little trick to encourage snacking. After all, if it\u2019s right in front of me, I\u2019m more likely to grab an apple instead of digging around for a bag […]<\/p>\n","protected":false},"author":1,"featured_media":1020,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[194,784,184],"class_list":["post-1019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-expert","tag-refrigerate","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1019"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1019\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1020"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n Why You Shouldn\u2019t Refrigerate These Veggies <\/span> <\/h2>\n
1. Basil <\/span> <\/h3>\n
2. Potatoes <\/span> <\/h3>\n
3. Yellow, White, and Red Onions <\/span> <\/h3>\n
How Do You Keep These Veggies Fresh? <\/span> <\/h2>\n