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8 Foods You Should Stop Refrigerating


When foods are clearly marked with a “refrigerate after opening” stamp—like with yogurt or milk—it’s obvious they go in the fridge. However, many fresh produce items don’t come bearing instructions. This means we’re left guessing if tomatoes are better in the fridge or in a bowl on the counter. And for many, it’s just common sense to chill all fruits and vegetables to extend freshness (other than bananas, of course).

However, according to agricultural experts, refrigerating certain types of produce can actually zap fruits and vegetables of flavor, ruin texture, and speed the spoiling process. That’s why it’s best to store these 8 produce items far away from the chill zone…

1. Basil

If you’ve ever made the mistake of storing a full, vibrant, fragrant green bunch of basil in your fridge, you were likely broken-hearted when the leaves turned black. Cold and moisture will discolor, wilt, and decay basil fairly quickly.

To preserve your fresh spice, place a basil bouquet in a fresh cup of water on your counter. The benefits are really two-fold—you can enjoy the springtime smell (like fresh cut flowers) while preserving the texture and flavor for much longer.

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