Previous
Vegetable Storage Tips
Storing your vegetables properly will protect your investment and their flavor. A few quick rules: Get rid of any damaged vegetables because they pass the damage on. Dirt is good. Leaving a little dirt on root vegetables such as carrots, artichokes and potatoes can help storage. Avoid cutting or trimming. A whole squash or melon keeps longer than its pieces. Pay attention to the temperature. Different vegetables like different temperatures. Remove the green tops of carrots, radishes and beets before refrigerating to reduce moisture. Store their greens separately and use within three days.
Minimize dehydration by storing higher moisture veggies, such as leafy greens, beans, cucumbers, broccoli, in plastic bags or containers in the refrigerator.
Avoid condensation and sweating. Use a paper towel to absorb excess moisture. Store mushrooms in a brown paper bag in the refrigerator.
Beware of the bananas. Do not store bananas next to your veggies or anything really. They make everything ripen because they release ethylene gas.
Don't refrigerate your tomatoes.
How long will it last?
Not sure what to eat or cook first? Growers' market produce almost always lasts longer than store-bought goods because market produce usually has been picked within 24 hours of a shopper's visit versus goods that has traveled long distances and sat on trucks, in warehouses and then on shelves.
- Artichokes: 1 week
- Asparagus: 2-3 days
- Beans: 1-2 weeks
- Beets: 1-2 weeks
- Broccoli: 3-5 days
- Brussel sprouts: 7-10 days
- Cabbage: 1 week
- Carrots: 2 weeks
- Cauliflower: 1 week
- Celeriac (celery root): 2 weeks
- Corn: 1-2 days
- Cucumber: 1 week
- Eggplant: 1 week
- Garlic: 2 months (pantry)
- Jerusalem artichokes: 4 months
- Lettuce: 1 week
- Leeks: 1 week
- Mushrooms: 2 days
- Onions (cured): 2 weeks-1 month
- Peppers: 1 week
- Potatoes - white: 1 month
- Potatoes - fingerling: 4 months
- Rhubarb: 3-5 days
- Spinach: 5-7 days
- Squash - summer (soft-skinned): 1 week
- Squash - winter (hard-skinned): 1-3 months
- Turnips: 2 weeks
- Tomatoes (do not refrigerate): 1 week
-- Adapted from information published by Cooperative Extension resources.
