Your fruits and vegetables could be sabotaging each other—and you wouldn't even know it!
are more sensitive to ethylene compared to others. Marjoram, mint, parsley, and oregano are very sensitive to ethylene. Others such as sage, thyme, basil, and rosemary aren't affected as much. When exposed, herbs will start to yellow, experience epinasty , and leaves will start to fall the stem. In the fridge, herbs will last 7 to 10 days. They can last 1 to 2 months in the freezer.Although some types of leafy greens can last longer than others, most are highly ethylene-sensitive.
Onions have long shelf life similar to potatoes, which is why people tend to store these together. However, because potatoes do produce a small amount of ethylene, onions will start to sprout and even grow a decay-causing fungi. When stored separately, onions last 1 month in the pantry, 2 months in the refrigerator, and 10 to 12 months in the freezer.