Most veg goes off early for one of three reasons: it's too warm, too wet or too close to fruit that's ripening. Sort those out and you'll waste less, with or without plastic. Here's where everything should live, and when to reach for ZERO cling wrap and resealable bags.
The three things that make veg go off
- Temperature. Cold slows decay for most veg, but some (tomatoes, potatoes, onions, basil) are better out of the fridge.
- Ethylene. Ripening fruit like apples, bananas and tomatoes give off ethylene gas, which makes nearby greens yellow and soften faster. Keep them apart.
- Moisture. Leafy greens need humidity but not puddles. Onions, garlic and potatoes need dry air and ventilation.
Prep before you store
- Don't wash until you're ready to cook. Leftover moisture is where mould starts. The exception is leafy greens you want ready to go, as long as you dry them thoroughly.
- Take the tops off carrots and beetroot. The leaves draw moisture out of the root.
- Remove bands and ties. They bruise stems.
- Pull out anything bruised or mouldy before it spreads to the rest.
Where each vegetable should live
| Vegetable | How | Where |
|---|---|---|
| Leafy greens | Dry, wrapped loosely in a barely damp tea towel, in a container | Crisper drawer |
| Soft herbs (parsley, coriander) | Stems in a jar of water | Fridge |
| Basil | Stems in a jar of water | Bench, out of direct sun |
| Carrots, celery | Tops off; or stand in a jar of water | Crisper drawer |
| Broccoli, cauliflower | Loose or in a container | Crisper drawer |
| Capsicum, zucchini | Loose | Fridge |
| Mushrooms | Paper bag | Fridge |
| Tomatoes | Loose in a bowl | Bench until ripe |
| Potatoes | Paper bag or box, away from onions | Cool, dark cupboard |
| Onions, garlic | Loose with airflow, away from potatoes | Cool, dark, dry spot |
| Pumpkin (whole) | Loose | Cool, dry spot |
| Cut veg | Cut face wrapped in cling wrap, or in a resealable bag | Fridge |
A few special cases:
- Asparagus: trim the ends and stand the spears in a glass with a little water in the fridge.
- Cut avocado: leave the stone in, wrap the cut face tightly in cling wrap and refrigerate.
- Half an onion: wrap the cut face so the smell doesn't take over the fridge.
Where ZERO fits in
ZERO cling wrap for anything cut
Once a vegetable is cut, the exposed face dries out and oxidises. A tight wrap is the fix. ZERO cling wrap covers half a capsicum, a cut pumpkin wedge, a halved cabbage or a bowl of chopped salad. It's made from bioplastic, mainly PLA made from sugarcane (bagasse) with about 20% PBAT for stretch, and it's certified home compostable (DIN CERTCO; TÜV Austria OK compost HOME). The box has a detachable cutter blade, because the film is too strong for a standard metal cutter. Remove the blade before composting.
ZERO resealable bags for prepped veg
Chopped veg sticks for the lunchbox, a handful of sliced spring onion, grated carrot for tomorrow's salad: ZERO resealable food storage bags keep them sealed and easy to grab. They're made from PBAT, corn starch and calcium carbonate, certified home compostable (TÜV Austria OK compost HOME), tested for food contact and freezer-friendly, so they work for blanched veg in the freezer too.
Getting veg home
If you run a greengrocer, market stall or supermarket, ZERO compostable produce bags come on a commercial roll of 470 bags, certified home compostable. They're single-use roll bags for loose fruit and veg, with a 3 kg load limit. At home, take the veg out and store it the way the table above suggests.
Set up your zones
- Crisper drawer (humid): leafy greens, herbs, carrots, broccoli.
- Main fridge: cut veg, prepped veg in bags, mushrooms in paper.
- Bench: tomatoes, avocados ripening, basil, and the fruit bowl, away from greens.
- Cool, dark cupboard: potatoes, onions, garlic and whole pumpkin, with potatoes and onions kept apart.
In an Australian summer, a cupboard can get too warm for potatoes and onions. Buy smaller amounts more often and use them faster.
Why is my veg going off so fast?
- Slimy greens: too wet. Dry them, swap the damp cloth for a fresh one and don't seal them in airtight.
- Yellowing greens: probably ethylene. Check what fruit is nearby.
- Sprouting potatoes: too much light or warmth, or they're next to onions.
- Everything ripening at once: it's too warm. Move more into the fridge and buy less at a time.
Composting the leftovers
Veg scraps can go in a home compost or a council FOGO bin, so check what your council accepts. Used ZERO cling wrap and resealable bags are certified home compostable too. Scrape off food scraps and take the cutter blade off the box first.
FAQ
Should vegetables be stored airtight?
Cut veg, yes: wrap it tightly or seal it in a bag. Whole veg usually does better with some airflow.
Is it OK to keep tomatoes in the fridge?
Keep them on the bench until they're ripe. Once they're fully ripe or cut, the fridge buys you a few extra days.
Can I freeze vegetables in ZERO resealable bags?
Yes. Blanch, cool, dry, then bag and freeze flat.
More: storing leafy greens, storing berries and the food storage guide.
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