- Whole-grain bread – Always refrigerate. (I didn’t know this). If you’re not going to use it within a few days, freeze the loaf still in its bag.
- Fresh berries – Keep in the fridge and don’t wash until you’re ready to use them. Remove damaged berries b/c that hastens spoilage.
- Fresh herbs (parsley, basil, cilantro, dill, tarragon) Don’t wash
them. Toss any that are yellowing and damaged. Slice stems on a slight
bias as you would roses; stand them in a jar filled 3/4 cool water. Put a
plastic bag loosely over the herbs and store in fridge. Most will last
10 days (basil will stay fresh 3 to 5).
- Tomatoes – Ripe ones should keep their peak flavor for two the
three days, if kept at room temperature, away from direct sunlight and
with the stems facing up.Store unripe ones in a paper bag in a cool spot for up to five days.
Newly added (Apr 2013)
- Potatoes. Their starch turns to sugar, they should be kept separately in a cool, dry place away from sunlight.
- Tomatoes but they should also be kept out of direct sunlight.
Refrigerate only briefly (try to eat within a few days):
Refrigerate only after fully ripened:
Information taken from abcnews.com
More Healthy Information – Top 7 Non-perishable Superfoods and 10 Beauty Superfoods