Keep most vegetables and fruits in crisper drawers in fridge and tailor humidity and temperature to individual foods.
To keep fresh foods fresh, you need a variety of storage options.
Leafy greens, broccoli, carrots, celery, asparagus, and berries need high humidity and low temperatures; green beans, peppers, summer squash, melons, and citrus need low humidity and high temperatures.
Don't store vegetables with fruit. Ethylene gas from fruits like apples and pears can cause green vegetables to turn yellow, asparagus to toughen, and carrots to taste bitter.
Herbs stay fresh in fridge if you snip stems and put them in water with plastic bag over top.
Bananas, tomatoes, pineapple, garlic, and eggplant will ripen on countertop.
Potatoes and winter squash need cool dry place.
Take shelves out of cabinet and install slides and wire bins.
Don't store onions with potatoes; they give off gases that can cause potatoes to decay.
Darkness inside cabinet will keep potatoes from turning green, a sign of solanine contamination, which can make you sick; never eat green potatoes.
Make drying rack for onions out of window screen.