I bought arugula and it wilted almost immediately. My broccoli rabe, too. I flung them into the compost bag and bought more yesterday.
This morning, the arugula is… not beyond hope, but it’s no longer salad material. Pesto, maybe.
Now I’m on a mission to find out what the hell is going on. Is my fridge too cold? Too warm? Too… something?
A little research turned up the real culprit: apples.
If you notice that your produce always seems to rot just a few days after you buy it, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas—a ripening agent—will speed the decay of ethylene-sensitive foods. Keep the two separate.
REFRIGERATE THESE GAS RELEASERS
Apples, Apricots, Cantaloupe, Figs, Honeydew
DON’T REFRIGERATE THESE GAS RELEASERS
Avocados, Bananas (unripe), Nectarines, Peaches, Pears, Plums, Tomatoes
KEEP THESE AWAY FROM ALL GAS RELEASERS
Bananas (ripe), Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Cucumbers, Eggplant, Lettuce and other leafy greens, Parsley, Peas, Peppers, Squash, Sweet potatoes, Watermelon
Apples! [shakes angry fist]
Well, looks like I’m off to make arugula pesto.