To get the most out of your produce, keep fruits and vegetables separate from raw foods that come from animals, such as meat, poultry, and seafood. Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if exposed to temperatures above 90°, like a hot car or picnic). Chill them at 40°F or colder in a clean container.
Keeping Herbs Fresh
Fill a glass or Mason jar with an inch of water. Place the herbs in the jar like a bouquet of flowers. To store parsley and cilantro, loosely cover with a resealable plastic bag or cling wrap. If using a large Mason jar or quart container, you can use the lid to cover the herbs.