What to store in the bottom drawer of a fridge for ultimate freshness

November 25, 2025 •

3 min read

According to the Food Standards Agency, storing raw meat correctly is critical to stop bacteria from spreading and to avoid food poisoning. Knowing what to store in the bottom drawer of a fridge is essential for maintaining proper food safety and extending the shelf life of your most perishable items, from meat to delicate produce.

Quick Summary

The bottom drawer or crisper drawer is engineered to provide specific temperature and humidity levels for optimal food storage. Learn how to correctly utilize this space for raw meat, sensitive produce, and other perishables by understanding the science behind humidity settings and temperature zones.

Key Points

Raw Meat and Fish: Store on the bottom shelf or in a dedicated drawer, as it's typically the coldest area and prevents cross-contamination from dripping.
High-Humidity Crisper: Use for leafy greens, thin-skinned vegetables (e.g., broccoli, cucumbers), and herbs to trap moisture and prevent wilting.
Low-Humidity Crisper: Use for ethylene-emitting fruits like apples, pears, and melons to allow the gas to escape, slowing down the ripening process.
Segregate Ethylene Producers: Always separate produce that emits ethylene from those sensitive to it to prevent premature spoilage.
Use Containers: Store raw meat in sealed, easy-to-clean containers and use clear bins for produce to enhance visibility and organization.
Avoid Overcrowding: Keep crisper drawers no more than two-thirds full to ensure proper air circulation and functionality.

The bottom drawer of a refrigerator is a highly strategic space designed to keep certain items fresher and prevent dangerous cross-contamination. Most people assume it’s just for any overflow produce, but understanding the functions of its specific temperature and humidity controls can drastically improve your food's longevity and your household's safety. This comprehensive guide breaks down exactly what belongs there and why.

The Coldest Spot for Food Safety

For many refrigerators, the lowest level—whether it’s a standard shelf or a designated raw meat drawer—is the coldest area. This makes it the ideal location for storing the most temperature-sensitive foods. Storing raw meat, poultry, and fish on the bottom shelf or drawer ensures they are kept at the coldest possible temperature, which is crucial for safety. This placement also serves a second, equally important purpose: preventing cross-contamination. Any potential leaks or drips from raw meat packages will be contained within the bottom drawer, rather than dripping onto ready-to-eat foods on the shelves below.

Proper Raw Meat Storage

To maximize food safety, it is critical to store raw meat in a sealed container or its original leak-proof packaging. Placing it directly on the drawer surface, even on the bottom, can lead to unsanitary conditions. Using a designated, easy-to-clean bin within the drawer adds an extra layer of protection and simplifies organization. This applies to all types of raw proteins, from chicken breasts to fish fillets.

Using Crisper Drawers for Produce

For many refrigerators, the bottom drawers are designated crisper drawers with adjustable humidity settings. These are specially designed to create microclimates for different types of produce, extending their life and preserving their texture. The key is knowing which setting to use for which food, following the mnemonic: "wilt-high, rot-low".

High-Humidity Drawer (Vent Closed)

The high-humidity setting closes a small vent to trap moisture inside the drawer. This environment is perfect for thin-skinned, leafy vegetables that are prone to wilting. The added humidity prevents them from drying out, keeping them fresh and crisp for longer.

Leafy Greens: Lettuce, spinach, kale, Swiss chard
Cruciferous Vegetables: Broccoli, cauliflower, Brussels sprouts
Thin-Skinned Produce: Cucumbers, asparagus, carrots
Fresh Herbs: Cilantro, parsley (store stems in a small glass of water)

Low-Humidity Drawer (Vent Open)

Conversely, the low-humidity setting opens the vent, allowing ethylene gas to escape. Ethylene is a natural ripening hormone produced by certain fruits and vegetables that can cause premature spoilage for itself and other produce. By letting this gas escape, you slow down the ripening process.

Ethylene-Emitting Fruits: Apples, pears, avocados, melons, peaches
Thick-Skinned Vegetables: Peppers, squash, potatoes (if refrigerated)

Comparison Table: High-Humidity vs. Low-Humidity


Feature	High-Humidity Drawer	Low-Humidity Drawer
Vent Setting	Closed (Less Airflow)	Open (More Airflow)
Purpose	Traps moisture to prevent wilting	Releases ethylene gas to slow ripening
Ideal For	Leafy greens and thin-skinned vegetables	Ethylene-producing fruits
Example Contents	Spinach, broccoli, cucumbers	Apples, pears, avocados, melons
Mnemonic	"Wilt-high"	"Rot-low"

General Tips for Organizing Your Bottom Drawer

Avoid Overcrowding: Both crisper drawers and raw meat compartments work best when filled to about two-thirds capacity. Overfilling can block airflow and reduce the drawer's effectiveness. This is especially true for crisper drawers.
Separate Produce: Always keep ethylene-producing fruits (low-humidity) separate from ethylene-sensitive vegetables (high-humidity). If you only have one crisper drawer, use it for the wilting-prone produce and store ethylene-producers on a different, well-ventilated shelf.
Use Bins and Liners: For raw meat storage, use a secondary leak-proof bin or a liner to catch any potential drips. For produce drawers, using clear bins can help group similar items and make it easier to see what you have.
Label Everything: To stay on top of food rotation, label storage bins or even individual packages with the date you purchased them. Following a 'first-in, first-out' system helps minimize waste.

Conclusion: Maximize Freshness and Safety

Far from being a catch-all for random items, the bottom drawer of your fridge is a specialized zone for protecting your most perishable foods. By understanding the distinct needs of raw meats and different types of produce, you can utilize the specific temperature and humidity controls to significantly extend the life of your food. Proper storage on the lowest level also serves a vital food safety purpose, preventing harmful bacteria from contaminating ready-to-eat items. Taking a few moments to organize your bottom drawer correctly can lead to less food waste, better-tasting produce, and greater peace of mind.

Learn more about proper food safety guidelines from the Food Standards Agency.

Frequently Asked Questions

No, you should never store raw meat and fresh vegetables in the same drawer unless they are in completely separate, sealed containers. It is best practice to keep raw meats on the bottom shelf or in a dedicated compartment and use the crisper drawers solely for produce to prevent cross-contamination.

This rule is a simple way to remember how to use your humidity-controlled crisper drawers. 'Wilt-high' means vegetables that wilt easily, like leafy greens, should be stored in the high-humidity setting (vent closed). 'Rot-low' means fruits that rot easily and produce ethylene gas, like apples and pears, should be in the low-humidity setting (vent open).

Cold air is denser than warm air, so it naturally sinks to the lowest parts of the refrigerator. This temperature stratification is why the bottom shelf or drawer is often the coldest spot, making it ideal for the most perishable items, such as raw meat and poultry.

Generally, it's not recommended to store potatoes in the fridge as the cold temperature can alter their texture and flavor. They are best kept in a cool, dark, well-ventilated pantry. If you must store them in the fridge, use the low-humidity drawer.

For herbs that wilt easily like cilantro and parsley, trim the stems, place them in a glass with an inch of water, and cover loosely with a plastic bag before placing them in the high-humidity drawer. Woody herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in a bag in the high-humidity drawer.

Ethylene is a natural plant hormone released by some fruits as they ripen. This gas can accelerate the ripening and spoilage of other nearby produce. Storing high-ethylene producers like apples and pears in a low-humidity drawer helps vent the gas away from sensitive items like lettuce and cucumbers.

The bottom shelves are generally recommended for dairy products like milk, yogurt, and cheese because they are among the coldest areas. However, if your bottom drawer is a crisper with humidity controls, it's better to use it for produce and keep dairy on the lower main shelves.