The 3 Vegetables You Should Never Refrigerate, According to an Expert

When I get home from grocery shopping, I have a routine: bananas and apples go into colorful ceramic bowls on the counter—both for display and as a little trick to encourage snacking. After all, if it’s right in front of me, I’m more likely to grab an apple instead of digging around for a bag of chips. But all of my veggies go straight into the crisper drawer.

Not so fast, says Josh Alsberg, owner of Rubinette Produce Market in Portland, Oregon. Not all vegetables belong in the fridge. In fact, some do best when stored at room temperature, and refrigerating them can ruin their texture and flavor.

The top three veggies you should keep out of the fridge are basil, potatoes, and onions. Let’s get into why. 

Why You Shouldn’t Refrigerate These Veggies

1. Basil

While most soft-leaved herbs don’t do well in the fridge, basil fares the worst. “This aromatic herb will turn brown quickly in the refrigerator,” says Alsberg. Since basil leaves are packed with aromatic oils that are sensitive to the cold, chilling causes them to shrivel and die.  

2. Potatoes

Whether you’re working with new potatoes, russets, or even the brightly colored sweet varieties, all spuds should be stored outside the fridge. Refrigeration causes the starches inside potatoes to turn into sugars, so instead of a fluffy, savory spud, you could end up with an overly sweet or slightly bitter potato.

“These tubers can get woody and taste unpleasant when refrigerated,” Alsberg explains. The cold temperature disrupts their structure, making them dense and grainy rather than light and tender when cooked.

If that hasn’t dissuaded you, the FDA advises against refrigerating potatoes. It warns that refrigerating spuds can form acrylamide (a probable carcinogen) when cooked at high temperatures.

3. Yellow, White, and Red Onions

Unlike scallions or spring onions, which should be kept in the fridge, storage onions—the large, papery-skinned varieties you reach for when starting soups, stews, and casseroles, like yellow, white, and red onions—should stay far away from cold storage. “These papery-skinned onions should not be refrigerated as they will soften, spoil faster, and become unappealing,” says Alsberg. 

How Do You Keep These Veggies Fresh?

Store basil like you would a fresh bouquet: Trim the stems, place the bunch in a glass of room-temperature water, and keep it away from direct sunlight on your counter. Make sure the leaves don’t touch the water, as excess moisture can cause them to rot. Refresh the water every few days to keep the plant perky and vibrant.

A cool, dark place like a pantry, basement, or cupboard is best for potatoes. Many come in paper bags with holes punched in them, which allow for ventilation and prevent moisture buildup. If your potatoes came in a plastic bag or you’ve already tossed the packaging, no problem—transfer them to a breathable container like a mesh bag, a basket, or even a bowl. The key is to avoid trapping excess moisture, which can lead to sprouting or mold.

While onions and potatoes thrive in similar storage conditions, they shouldn’t be stored side by side. Onions release ethylene gas, which can speed up the sprouting process in potatoes. Instead, place onions in a well-ventilated spot, such as a pantry shelf, cellar, or paper or mesh bag hung separately from potatoes. If you’re short on space, use separate storage bins or baskets to create airflow while keeping them apart.