Storage Tips

VEGETABLES

Keep potatoes, onions and garlic in a cool, dark, dry place — not the fridge.

Store tomatoes at room temperature, stem-side down, and only refrigerate once very ripe.

Keep carrots, cabbage and French beans in the fridge crisper drawer.

Don't wash vegetables until you are about to cook — moisture speeds up spoiling.

FRUIT

Ripen bananas and avocados at room temperature, then move them to the fridge to slow ripening.

Keep fast-ripening fruit like mangoes and pawpaw away from other produce.

Store apples and oranges in the fridge to keep them crisp and juicy.

Refrigerate berries and any cut fruit straight away.

HERBS & GREENS

Wrap leafy greens (sukuma wiki, spinach) in a clean, dry cloth or paper towel, then refrigerate.

Stand coriander and dhania stems in a little water, cover loosely, and refrigerate.

Freeze extra herbs in oil or water in an ice-cube tray for later use.

GENERAL

Use the “first in, first out” rule — eat the ripest produce first.

Keep your fridge between 1–4°C and don't overfill it, so cold air can circulate.

Store produce in breathable bags rather than sealed plastic.

Check your box on arrival and plan a few meals around the most delicate items.