You had good intentions and a clear meal plan when you bought that bunch of cilantro and head of romaine last week. But life moves fast, and now the produce that once held promise is looking past its prime. The herbs are wilted and yellowing, the lettuce looks slimy in some places, and you’re regretting that you’re about to toss hard-earned dollars into the trash.

‍

With some produce, signs of spoilage are clear. A mold-covered peach is a no-brainer — you shouldn’t eat that. But where most of us lack confidence is in the gray zone. Is it safe to eat that wilted cilantro? And if safe, will it still be tasty? Is it OK to cut off a bad spot and salvage the rest? Do we really have to throw away a whole clamshell of raspberries because one berry is moldy?

‍

You may already know that most produce is at its peak nutritional value when harvested. This is one reason why canning and flash-freezing are common: Those processes preserve some of the food’s vital nutrients.

‍

Certain vegetables and fruits, known as climacteric produce, continue to ripen after they’ve been harvested. Their flavor becomes fuller and more complex; their flesh may become softer or sweeter.

‍

Once fully ripe, as part of its life cycle, produce begins to decay — and late-stage decay results in mold. (For more on the unique lives of your favorite veggies and fruits, see “The Secret Lives of Fruits & Veggies.”)

‍

“Mold is a form of food decay, and it can potentially make someone ill,” explains Rachel Sweeney, MS, RD, LD, an education extension specialist at Iowa State University Extension and Outreach. Though ingesting a small quantity of mold is not typically enough to make a person sick, some people could experience allergic reactions or respiratory problems.

‍

The first step in saving food from decay is planning.

‍

“Ideally, if we can do a little thinking ahead, there are many options for preserving food. Freezing, dehydrating, and even canning can extend the shelf life of produce,” Sweeney says. (Get at-home canning tips at “How to Can Fruits and Vegetables.”)

‍

Not washing vegetables and fruits until you’re ready to use them is one of the best practices for avoiding moldy produce. “That added moisture from washing speeds up the decay process,” she says. “From a convenience standpoint, it’s nice if they are washed and ready to go, but this step does make a difference.”

Storage Advice

Bananas

‍

These fruits emit ethylene, a plant hormone that causes produce to ripen faster. If you have hard avocados on your counter­top, try storing them near a few bananas to speed the ripening process. Conversely, if your peaches are already ripe, be sure to store them separately from bananas.

‍

And if the bananas themselves go brown? You can freeze them for smoothies or use them to make banana bread.

‍

Alliums

‍

Onions, garlic, and shallots can last for several months in cool, dark storage, but they have a shorter window when stored at room temperature. Signs of spoilage include shriveling, softening, and discoloration.

‍

You may have seen a bulb of garlic sprouting green shoots in the middle of the clove. The sprouts aren’t harmful, but they can taste bitter, so you might want to remove them from your cloves before cooking. (Visit “What You Need to Know About Alliums” to discover what constistutes an allium and why you need to eat more of them.)

‍

Berries

‍

Berries should be refrigerated if you don’t plan to eat them the day they were purchased: They’re highly perishable and prone to molding. Depending on the variety, berries can last three days to a week in the fridge.

‍

If you find one moldy berry in the bunch, fear not. Toss the berry and rinse the others well before eating. If a quarter or more of the ­berries have mold, however, it’s best to throw the entire container away. (Try these berry-packed recipes to make use of these nutritional gems.)

‍

Citrus

‍

Lemons, limes, oranges, and other citrus usually keep for one week at room temperature and for two weeks or more in the fridge. Some minor discoloration on the rind is normal, but don’t eat (or juice) any moldy fruit.

‍

Other signs your citrus has turned: changes in texture, like softening or shriveling, or a sour scent. Those fruits have got to go.

‍

Stone Fruits

‍

Don’t mistake brown bruising for mold on apricots, nectarines, peaches, and plums. These delicate fruits bruise easily, but those spots can be cut away. If the rest of the fruit is firm, it’s still good to eat — and even if much of the fruit is bruised, it might be a good candidate for baking.

‍

If any part of the stone fruit is covered in mold, though, the whole fruit should be tossed. “Fruits and vegetables that are soft have a high moisture content and can be contaminated with mold below the surface,” Sweeney explains.

‍

Store stone fruits stem-side down at room temperature, and once they’re ripe, eat them as soon as possible. If you need more time, you can place ripe ones in the fridge and they can stay fresh for up to five more days; they’ll taste best if you let them come to room temperature before eating.

‍

Greens

‍

Most greens can stay good for about one week stored in a fridge, especially if you delay washing them. Hardier greens like kale and collards can last longer. Wilting and yellowing are signs that greens may be past their prime and not quite as tasty or nutritious — but not that they’re unsafe to eat. If they’re slimy, mushy, or just smell off, those are signs that greens should be composted.

‍

Herbs

‍

Most fresh herbs can keep well for up to one week. Some types, like parsley and cilantro, do better in the fridge, while others, like basil, prefer room-temperature storage.

‍

Experts recommend treating herbs like basil and cilantro the way you would flowers: Trim the ends and place them in a glass with about an inch of water. Cover the leaves loosely with a plastic bag and replace the water when it gets cloudy. (Fresh herbs can add big flavor — and nutrition — to your favorite dishes. Visit “How to Cook With Fresh Herbs” for recipes to add bright taste and lively aroma into your meals.)

‍

Root Vegetables

‍

Potatoes, turnips, and beets do best stored in a cool, dry place — where they can last for months. But not everyone has access to a traditional root cellar. On your kitchen counter (or in the case of turnips, in your refrigerator), these vegetables typically last a week or two.

‍

If the potatoes sprout eyes but are otherwise firm and not wrinkled, the eyes can simply be sliced off before cooking. Never store potatoes or sweet potatoes in the fridge, because this can alter the taste.  (Love hearty, cool-weather cooking? Warm-up with these “5 Recipes Using Winter Root Vegetables.”)