Lately, I feel like I’m spending more time in the fridge…. Not sure what I expect to find after opening the door for the 20th time that’s different than the time before, but nonetheless I keep searching. The one thing I noticed is that, I am also spending more time clearing out and cleaning up the inside of our fridge and noticing what’s spoiling and why. Some of you may already know this information, but I was one of those people that would bring all of your produce home wash it and allow it to air dry prior to putting it into our fridge. I separated the items between bagged (spinach, kale, etc) and open (peppers, onion, zucchini, etc) Then it was a guessing game as to what might still be in perfect condition when I went to use it a few days later. After a bit of research and reorganizing (again) I’ve come up with a few things that have been game-changers.
So, do you know that…
The settings on your drawers actually do something. By adjusting the levels from low, to high it opens or closes a window in the drawer. For the low humidity setting, the window is completely open; for the high humidity setting, it is completely closed.
Try this when arranging your fridge:
Fruits and Vegetables to Keep in the High-Humidity Drawer
Things that wilt go in the high-humidity drawer. This will be all your leafy greens, like arugula, spinach, and herbs. By having the window closed, water vapor is held in the drawer and the moisture keeps the greens crisper and fresher longer. Keeping fruits and vegetables that are sensitive to ethylene gas, like strawberries, in this drawer will also keep them away from ethylene producers.
- Bananas (unripe)
- Belgian endive
- Brussels sprouts
- Green beans
- Herbs (cilantro, dill, parsley, thyme)
- Leafy greens (kale, lettuces, spinach, Swiss chard, watercress)
- Summer squash
Fruits and Vegetables to Keep in the Low-Humidity Drawer
The general rule of thumb is to put things that tend to rot in a drawer with a low-humidity setting. This includes fruits and veggies that emit an ethylene gas, like apples and pears, because leaving the window open on the drawer gives those gases a chance to escape. When the gases are released, it helps keep the fruits and vegetables from rotting prematurely.
- Bananas (ripe)
- Honeydew melons
- Stone fruits (apricots, nectarines, peaches, plums)
Another thing I have found to be super helpful came from my sister in law several years ago, from a company called BluApple. these small “blue apples” keeps our produce fresher longer. I put the packet in the apple and change it out every 3-4 months. I add the to the veggie drawers and they really make a difference. Especially when I have the drawer set to the correct setting. I get them on Amazon (Like almost everything else these days) and have one in each fridge drawer. I also have one in the fruit bowl on our counter. Click here for BluApple.
Try these tips and let me know if they work for you.