Storing carrots in the fridge may seem obvious but many people do not realise they should never be stored in the crispier drawer as it can cause them to wilt or even become mouldy.
Many fruits and some vegetables produce ethylene gas, a plant-growing hormone responsible for ripening produce so it becomes more flavourful.
When too many ethylene-producing foods are piled on top of each other, it can cause too much of the gas to be in an environment which will cause vegetables to begin spoiling at a much faster rate
Carrots are sensitive to ethylene-producing foods such as tomatoes, onions, mushrooms and leeks so should be kept far away from these vegetables if you wish to keep them fresh.
Instead, Laura Fuentes, a cooking expert, has shared that the best place to store carrots is actually in the middle of the fridge using the jar water storage method.
Laura said: “The secret to keeping cut carrots fresh is to refrigerate them in an airtight container filled with water. Otherwise, they will soften over time and develop that pale white exterior.
“Alternatively, without any moisture and depending on where in the fridge you keep them, they will often dry out and look white on the outside (this often happens with baby carrots).”
Carrots can often dry out and become limp and rubbery when stored in the wrong part of the fridge as the exposure can cause them to lose moisture.
Not only does storing carrots in water keep them hydrated and crisp, but it also protects them from any ethylene-producing foods in the fridge, so they will last much longer.
Laura said: “Once you peel carrots, they lose moisture quickly; storing them in water extends their shelf life for up to four weeks and preserves the crisp texture. You can also do this with baby carrots or limp, dried-out carrots, as the cold water will help revive them.”
How to keep carrots fresh for longer
All you have to do is remove carrots from their original plastic packaging and rinse them under running water to remove any dirt.
If carrots still have their leafy green tops, then use a knife to remove them as the stems can draw moisture and nutrients from the vegetable which can cause it to spoil and even taste bitter.
Peel the carrots and cut them in half so they fit better into a jar, then place then into a jar filled with water. If you do not have a jar, then any air-tight container will work.
Screw the lid on the jar and place it on the middle shelf of your fridge, where the carrots will stay fresh for three to four weeks.
