Veggies such as Brussels sprouts, eggplant, artichokes, turnips, beets, mushrooms, carrots, cauliflower and lettuce varieties prefer high humidity, says Nielsen, so keep them in the compartment labelled accordingly. Vegetables are best stored in their original packaging, or in a loosely closed plastic bag. In the case of bagged lettuces, they should also be kept in their packaging, but make sure that the bag has perforations. “If there’s no venting, it’s a good idea to open the bag a little bit so that condensation doesn’t collect inside,” says Nielsen. This moisture, combined with a lack of oxygen, can create slime rot, the goopy bacterial coating that can collect on leafy greens as they decompose. Lettuce varieties such as iceberg, romaine and spinach will last up to one week in the fridge. Brussels sprouts, eggplant and mushrooms will keep for five days. Artichokes, turnips and cauliflower will remain fresh for one week. Beets and carrots will keep for three to four weeks.