Grocery Storage Guide

Fresh Fruits & Vegetables

Proper grocery storage is best way to keep your food fresh for as long as possible. What might seem like a straight-forward topic absolutely comes with some nuances. Let us help demystify proper food storage with some of our favorite food storage best practices. 

Here are the basic best practices plus some our favorite tips and tricks for food storage success!


Your storage decisions should take into account how to trick these plants into preserving their resources for as long as possible. Key ways to approach this are through manipulating evaporation, temperature, airflow, and exposure to damage (i.e. pests). 

Produce Storage Guide

Other Tips:

  • For Carrots, Parsnips, Kholrabi & Radishes, remove the tops before storing. If left on, the root will be sapped for its moisture to provide nutrients to the foliage. 
  • Blackberries, Raspberries, and Strawberries - if they become too cold they will lose their perfume. Store at room temp, with a cover to discourage ants/fruit flies. As a last resort, berries will stay firmer longer in a refrigerator, however you will sacrifice flavor and texture for a longer lifespan if stored in a refrigerator.
  • Keep items on the counter out of sunlight and in separate bowls.
  • Air circulation is important! Keep your produce fresh longer by not overcrowding the crisper drawer or fruit bowl on the counter.
  • Aren’t getting through your herbs? Chop them up, pack into an ice cube tray and cover with water. Then, thaw when needed.
  • Noticing some minor wilting? Cold water will perk up greens that have seen better days.

Meat & Seafood

Meat and seafood should always be kept in a temperature controlled environment. Once frozen, meat and seafood are good for up to year without loosing any quality.

Meat can be thawed and refrozen multiple times, but with each thaw it will loose moisture so it is recommended to keep meat frozen until ready for use. Similarly, seafood can be refrozen once thawed but will loose some of its flavor due to moisture loss. However, if meat is ever thawed in an environment above 42 degrees Fahrenheit (i.e. outside of the refrigerator) refreezing is not recommended. 

For best results think freeze rapidly, thaw gently. 

Bonus tip: keep thawed meat and seafood on the bottom shelf of the fridge in a sealed container. This keeps the raw product from touching anything else and from dripping onto items on lower shelves.

Eggs & Dairy

Always keep eggs and dairy refrigerated. We recommend keeping these items on a shelf towards the back of the fridge and on the bottom shelf as it will be less exposed to temperature fluctuations when the door opens and closes. 

THE SINK TEST: Unsure about your eggs? To see if eggs are still okay to eat, drop the egg in question into a glass of water. If it sinks, you go for it! If it floats, it is not fresh enough to eat.  

For milk specifically, keep the temperature as consistent as possible. Try to avoid unnecessary exposure to heat, and refrain from leaving any dairy out on the counter, in direct sunlight or near a heat source like a stove.