Wash vegetables only if you will use them soon; otherwise keep them unwashed
Dry vegetables thoroughly before storing
Remove damaged or wilted leaves and spoiled pieces
Store leafy greens in a paper towel-lined container or bag
Keep herbs in a slightly damp paper towel or in a jar with a little water
Store carrots, celery, and similar vegetables in sealed containers or bags
Keep mushrooms in a paper bag or breathable container
Store broccoli, cauliflower, and cabbage in perforated bags or loose containers
Keep cut vegetables in airtight containers
Separate vegetables that release moisture from those that spoil easily
Place vegetables in the crisper drawer
Adjust crisper settings for high or low humidity as needed
Do not overcrowd containers or bags
Use vegetables in order of shortest shelf life first
Check stored vegetables regularly and remove any spoiled pieces