How to wash and store produce for maximum freshness and safety

Storing fresh produce correctly can make a big difference in how long it lasts. Washing fruits and vegetables at the wrong time can speed up spoilage, while proper handling keeps them fresher for days. Experts recommend specific steps to balance cleanliness and shelf life.

Washing produce right before eating or cooking is usually best. Extra moisture from early washing can lead to mould growth and faster decay, especially in the fridge or pantry. Strawberries, for example, stay fresh for 3 to 7 days if washed, dried, and stored in an airtight container in the crisper drawer at 3-5°C.

Leafy greens need a gentle swish in cold water, followed by drying with paper towels. Fresh herbs must also be thoroughly dried to avoid excess moisture. For firmer items like carrots or apples, a brush under cold water works well.

Freezing stops bacteria from growing but doesn't kill them. That's why washing produce before freezing is essential—it removes bacteria that could multiply once thawed. Thorough drying after washing is key before any storage, whether in the pantry, fridge, or freezer.

Following these steps helps keep produce safe and fresh for longer. Washing at the right time and drying properly reduces waste and lowers the risk of foodborne illness. The method depends on whether the food will be stored in the fridge, pantry, or freezer.