How to Keep Your Fruits & Vegetables Fresh for Longer

Different fruits and vegetables need different storage conditions. Greens should be kept dry and wrapped in a reusable paper towel to absorb condensation. Fruits like apples, bananas, and tomatoes release ethylene gas which speeds up ripening; keep them isolated from leafy greens. Root vegetables like potatoes and onions should be stored in a cool, dark, well-ventilated dry cupboard rather than the refrigerator.

When we source our produce, we work with soil scientists and organic agronomists to verify that the levels of macro and micro nutrients remain intact. That means the spinach leaves aren't just crunchy—they are actually packed with magnesium and vitamin K.

Cooking organic produce requires gentle heat to preserve these structures. Steaming instead of boiling, or using quick stir-fry methods with cold-pressed oils, keeps the cellular integrity high and ensures you extract the maximum health benefits.