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.".
