Cucumbers are among the most simplistic yet versatile foods out there. Primarily water, they’re excellent for a boost in hydration, but they’re also high in Vitamin K, potassium, and magnesium.

1. Lonely Cucumbers

Generally, all have a long shelf life but are highly sensitive to ethylene gas. Therefore, they, like cucumbers, keep well at temperatures of around 50-55 degrees F. Astonishingly, they can last 3-6 months, depending on their size. Larger lasts longer.

2. Onions, and Squash

Properly storing food like Cauliflower, Broccoli, Asparagus, and Brussels sprouts includes keeping them in isolation and a perforated bag in the fridge for maximum freshness.

3. Cauliflower

Spinach, Kale, and Chard, like cucumbers and other foods on the list, are also highly sensitive to ethylene gas and should be kept in a container or plastic bag with a paper towel to absorb any excess moisture.

4. Storing Food Like Leafy Greens

To avoid wasting them, separate the bananas from one another because they produce large amounts of ethylene gas.

5. Bananas

Potatoes and other root vegetables, like beets, carrots, and parsnips, retain supplements from the soil and are nutritionally dense. They can be stored for 2-3 weeks and are best kept in dark, cool, and humid climates.

6. Potatoes

All produce should be washed to avoid ingesting pesticides or other harmful substances. However, berries shouldn’t be washed until right before they are consumed to minimize mold because moisture can get trapped inside mold spores.

7. Washing Berries

Because they are great at picking up flavors, they can adversely absorb unpleasant odors such as spoiled foods or flavorful foods like leftover takeout.

8. Storing Food Like Mushrooms

Keeping certain root vegetables, like carrots or beets, in a jar with some water can help preserve them for up to 2 weeks. Note that stems should always be pointed down.

9. Herbs and Roots