Guides · Technique & kitchen
Ingredient storage guide
Where to keep produce, proteins, pantry staples and fresh herbs, how to pack them, how long each one lasts, and the storage habits that make the biggest difference.
Quick reference
4 groupsRough shelf life by group, with the detail in the tables below
| Group | Typically keeps |
|---|---|
| Produce | 3–7 days in the fridge |
| Proteins | 1–2 days in the fridge |
| Pantry | 6–12 months |
| Herbs | 1–2 weeks in the fridge |
Fruits and vegetables
5 entriesFresh produce
| Ingredient | Where | How | Keeps for | Notes |
|---|---|---|---|---|
| Leafy greensRefrigerator crisper drawer. Wrap in damp paper towel, place in breathable bagRemove damaged leaves, don't wash until ready to use. Avoid: storing near ethylene-producing fruits like apples | Refrigerator crisper drawer | Wrap in damp paper towel, place in breathable bag | 3–7 days | Remove damaged leaves, don't wash until ready to useAvoid: storing near ethylene-producing fruits like apples |
| Root vegetablesCool, dark, dry place or refrigerator. Remove greens, store in perforated bagsCarrots last longer in water, potatoes prefer dark places. Avoid: storing in plastic bags without ventilation | Cool, dark, dry place or refrigerator | Remove greens, store in perforated bags | 2–4 weeks | Carrots last longer in water, potatoes prefer dark placesAvoid: storing in plastic bags without ventilation |
| Citrus fruitsRoom temperature or refrigerator. Store loose or in mesh bagsRoom temperature for better flavor, refrigerate to extend life. Avoid: storing in sealed plastic bags | Room temperature or refrigerator | Store loose or in mesh bags | 1–2 weeks room temp, 3–4 weeks refrigerated | Room temperature for better flavor, refrigerate to extend lifeAvoid: storing in sealed plastic bags |
| BerriesRefrigerator. Store in original container, don't wash until readyLine container with paper towel to absorb moisture. Avoid: washing before storage, stacking heavy items on top | Refrigerator | Store in original container, don't wash until ready | 3–7 days | Line container with paper towel to absorb moistureAvoid: washing before storage, stacking heavy items on top |
| TomatoesRoom temperature until ripe, then refrigerator. Store stem-side down, single layerRipen at room temperature for best flavor. Avoid: refrigerating before fully ripe | Room temperature until ripe, then refrigerator | Store stem-side down, single layer | 3–5 days room temp, 1 week refrigerated | Ripen at room temperature for best flavorAvoid: refrigerating before fully ripe |
Proteins
5 entriesMeat, fish, eggs, dairy and plant proteins
| Ingredient | Where | How | Keeps for | Notes |
|---|---|---|---|---|
| Raw meatRefrigerator or freezer. Store in original packaging or airtight containerPlace on bottom shelf to prevent drips, use within 2 days. Avoid: storing at room temperature, cross-contamination | Refrigerator or freezer | Store in original packaging or airtight container | 1–2 days refrigerated, 3–6 months frozen | Place on bottom shelf to prevent drips, use within 2 daysAvoid: storing at room temperature, cross-contamination |
| Fish and seafoodRefrigerator or freezer. Store on ice in refrigerator, wrap tightly for freezerUse as soon as possible, fish spoils quickly. Avoid: storing near other foods, keeping too long | Refrigerator or freezer | Store on ice in refrigerator, wrap tightly for freezer | 1–2 days refrigerated, 2–3 months frozen | Use as soon as possible, fish spoils quicklyAvoid: storing near other foods, keeping too long |
| EggsRefrigerator. Store in original carton, large end upDon't wash until ready to use, store in coldest part. Avoid: storing in door compartments, room temperature | Refrigerator | Store in original carton, large end up | 3–5 weeks refrigerated | Don't wash until ready to use, store in coldest partAvoid: storing in door compartments, room temperature |
| Tofu and tempehRefrigerator. Store in water, change dailyKeep submerged in water, use within 3 days of opening. Avoid: storing dry, keeping too long after opening | Refrigerator | Store in water, change daily | 3–5 days refrigerated | Keep submerged in water, use within 3 days of openingAvoid: storing dry, keeping too long after opening |
| Dairy productsRefrigerator. Store in original packaging, coldest partCheck expiration dates, store at 40°F or below. Avoid: storing in door compartments, temperature fluctuations | Refrigerator | Store in original packaging, coldest part | Varies by product (milk: 5–7 days, cheese: 1–4 weeks) | Check expiration dates, store at 40°F or belowAvoid: storing in door compartments, temperature fluctuations |
Pantry items
5 entriesDry goods and shelf-stable items
| Ingredient | Where | How | Keeps for | Notes |
|---|---|---|---|---|
| Flours and grainsCool, dry, dark place. Store in airtight containers, label with dateFreeze for longer storage, check for bugs regularly. Avoid: storing in warm, humid areas, original paper bags | Cool, dry, dark place | Store in airtight containers, label with date | 6–12 months | Freeze for longer storage, check for bugs regularlyAvoid: storing in warm, humid areas, original paper bags |
| Spices and herbsCool, dry, dark place. Store in airtight containers away from heatBuy whole spices when possible, grind as needed. Avoid: storing near heat sources, keeping too long | Cool, dry, dark place | Store in airtight containers away from heat | 1–3 years whole, 6 months ground | Buy whole spices when possible, grind as neededAvoid: storing near heat sources, keeping too long |
| Oils and vinegarsCool, dark place or refrigerator. Store in original bottles, away from lightRefrigerate nut oils, check for rancidity. Avoid: storing near heat, keeping past expiration | Cool, dark place or refrigerator | Store in original bottles, away from light | 6–12 months | Refrigerate nut oils, check for rancidityAvoid: storing near heat, keeping past expiration |
| Nuts and seedsRefrigerator or freezer. Store in airtight containersFreeze for longer storage, check for rancidity. Avoid: storing at room temperature, keeping too long | Refrigerator or freezer | Store in airtight containers | 3–6 months refrigerated, 1 year frozen | Freeze for longer storage, check for rancidityAvoid: storing at room temperature, keeping too long |
| Canned goodsCool, dry place. Store in original cans, rotate stockUse FIFO (first in, first out), check for dents. Avoid: storing in extreme temperatures, keeping damaged cans | Cool, dry place | Store in original cans, rotate stock | 1–2 years | Use FIFO (first in, first out), check for dentsAvoid: storing in extreme temperatures, keeping damaged cans |
Herbs and aromatics
5 entriesFresh herbs and aromatic ingredients
| Ingredient | Where | How | Keeps for | Notes |
|---|---|---|---|---|
| Fresh herbsRefrigerator. Trim stems, place in water like flowersChange water every few days, trim as needed. Avoid: storing dry, keeping too long | Refrigerator | Trim stems, place in water like flowers | 1–2 weeks | Change water every few days, trim as neededAvoid: storing dry, keeping too long |
| Garlic and onionsCool, dry, well-ventilated place. Store in mesh bags or basketsKeep dry, separate from other produce. Avoid: refrigerating, storing in plastic bags | Cool, dry, well-ventilated place | Store in mesh bags or baskets | 1–2 months | Keep dry, separate from other produceAvoid: refrigerating, storing in plastic bags |
| GingerRefrigerator or freezer. Wrap in paper towel, store in bagFreeze whole, grate as needed. Avoid: storing at room temperature too long | Refrigerator or freezer | Wrap in paper towel, store in bag | 2–3 weeks refrigerated, 6 months frozen | Freeze whole, grate as neededAvoid: storing at room temperature too long |
| Lemons and limesRefrigerator. Store in produce drawerZest before juicing, freeze juice in ice cubes. Avoid: storing at room temperature too long | Refrigerator | Store in produce drawer | 2–3 weeks | Zest before juicing, freeze juice in ice cubesAvoid: storing at room temperature too long |
| Fresh chiliesRefrigerator. Store in paper bag in crisperWear gloves when handling, wash hands thoroughly. Avoid: storing near eyes or sensitive areas | Refrigerator | Store in paper bag in crisper | 1–2 weeks | Wear gloves when handling, wash hands thoroughlyAvoid: storing near eyes or sensitive areas |
Storage habits
6 habits| Habit | What to do | Why |
|---|---|---|
| Use the FIFO method | First in, first out: use older items before newer onesPrevents waste and ensures freshness | Prevents waste and ensures freshness |
| Label everything | Write dates on containers and packagesKnow when items were purchased or opened | Know when items were purchased or opened |
| Keep it clean | Regularly clean storage areas and containersPrevents contamination and extends shelf life | Prevents contamination and extends shelf life |
| Monitor temperature | Keep refrigerator at 40°F or below, freezer at 0°FMaintains food safety and quality | Maintains food safety and quality |
| Use airtight containers | Store items in sealed containers to prevent spoilageKeeps food fresh longer and prevents pests | Keeps food fresh longer and prevents pests |
| Check regularly | Inspect stored items weekly for spoilageCatch problems early and prevent waste | Catch problems early and prevent waste |
Common mistakes
8 mistakes- Storing tomatoes in the refrigerator before they're ripe.
- Keeping bread in the refrigerator (makes it stale faster).
- Storing potatoes and onions together (onions cause potatoes to sprout).
- Washing produce before storage (causes premature spoilage).
- Storing herbs in plastic bags without ventilation.
- Keeping opened cans in the refrigerator (transfer to containers).
- Storing nuts at room temperature (they go rancid quickly).
- Not rotating stock (old items get forgotten and spoil).
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.