Baby Carrot

Baby carrots are most crisp and tasty within two weeks of purchase when stored properly. In the grocery store, they're often sold in sealed bags and can be stored unopened in the refrigerator until the printed date on the package. However, once opened, they should ideally be consumed within two to three weeks. Freezing baby carrots is another option for long-term storage; they can retain their top quality for up to one year when kept at 0°F, though they remain safe beyond that if continuously kept at this temperature.

Telling if baby carrots have gone bad is pretty simple, even if you're new in the kitchen. Firstly, a change in color from vibrant orange to a dull, pale orange, is a tell-tale sign of age. As they start to go bad, baby carrots will get a whitish, blush color starting on the outside, and the texture will get slimy. If the carrots feel slippery or sticky, they're starting to go bad. In advanced stages of spoiling, mold may appear, usually as a furry white coating. If you see or feel any of these signs, it's best to toss them out.

• Keep your baby carrots in the refrigerator's crisping drawer. This area of the fridge offers a higher humidity level, which helps maintain their crunchiness. • Store unopened baby carrots in their original packaging. The bags are designed to help preserve freshness. • Once opened, if not utilizing the entire bag, keep them moist by sealing them in a plastic bag with a damp paper towel, then place back in the refrigerator. • If planning to freeze baby carrots, blanch them first (boil briefly) before freezing. It helps to maintain their vibrant color, texture, and flavor. • When thawing frozen baby carrots, it's best to do so in the refrigerator or under cold water to maintain their quality. • Avoid storing carrots near fruits such as apples or pears. These fruits produce a ripening agent (ethylene gas) that can spoil carrots faster.