Helpful Tips To Store Vegetables
Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.
Artichokes – place in an airtight container sealed, with light moisture.
Asparagus – place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados – place in a paper bag at room temp. To speed up their ripening- place an apple in the bag with them.
Arugula – arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lie flat to dry. Place dry enigma in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil – is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside-left out on a cool count.
Beans – shelling- open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets – cut the tops off to keep bee firm, (be sure to keep the greens!) by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens – place in an airtight container with a little moisture.
Broccoli – place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe – left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts – If bought on the stalk leave them on that stalk. Put the sta. in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage – left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week, so, best used as soon as possible.
Carrots – cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if -they’re stored that long.
Cauliflower – will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought
Celery – does best when simply places in a cup or bowl of shallow water on the counter. If you want to keep it in the refrigerator, like I do, wrap it in tinfoil. It will stay crisp for weeks.
Celery root/Celeriac – wrap the root in a damp towel and place in the crisper.
Corn – leave un-husked . an open container if you must, but corn really is best eaten sooner than later for maximum flavor.
Cucumber – wrapped m a mo.t towel in me fridge. If you’re planning on eating -them within a day or two after buying them they should be fine left out in a cool room.
Eggplant – does fine left out in a cool room. Don’t wash it; eggplant doesn’t .c any extra moisture around its leaves. For longer storage- place loose, in the crisper.
Favor beans – place in an air tight container.
Fennel – if used within a couple of days after it’s bought, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge m a closed container with a little water.
Garlic – store m a cool, dark, place.
Green garlic – an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens – remove any bands, twist ties, .c. most greens must be kept in air-tight container with a damp cloth- to keep them from drying out Kale, collards, and chard even do well m a cup of water on the counter or fridge.
Green beans – they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes – store m a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs – a closed container in the fridge to be kept up to a week. Any longer might encourage mold.
Lettuce – keep damp m an airtight container in the fridge.
Leeks – leave m an open container in the crisper wrapped m a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra – doesn’t like humidity. So a dry towel m an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion – store in a cool, dark and dry, place- good Or circulation is best, so don’t stack them.
Mushrooms – Keep mushrooms in the refrigerator in its original wrapping. If you are using some of the mushrooms, try to open a corner of the plastic wrap and just .he what you need. Then, cover with a paper towel and cover with more plastic wrap and place bah into the refrigerator.
Parsnips – an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Peppers: Sweet/ Hot/ Bell – Store in a plastic bag before placing in r.per or refrigerator. Green peppers stay fresh longer than orange or red peppers. Will last 1- 2 weeks in refrigerator or up to 10 months in the freezer. To freeze cut into slices and place on cookie she.. the freezer until frozen, -then place in air-tight container or freezer bag and return to freezer.
Potatoes – (like garlic and onions) store m cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio – place in me fridge m an open container with a damp cloth on top.
Radishes – remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in an open container m the fridge with a wet towel placed on top.
Rhubarb – wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas -than Meal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture
Snap peas – refrigerate in an open container
Spinach – store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Sprang onions – Remove any band or tie and place in the crisper.
Sprouts – Keep them cold. Under 40 degrees F’. Get them in the refrigerator as soon as possible and they should last 10 -14 days.
Summer Squash – does fine for a few days if left out on a cool counter, even after cut
Sweet peppers – limo wash them right before you plan on eating then as wetness decreases storage tune. Store in a cool room to use in a couple of days, place in the crisper if longer storage needed.
Sweet Potatoes – Store in a cool, dark, well-ventilated place. Never refrigerate-sweet potatoes don’t like the cold.
Tomatoes – Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips – remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth
Winter squash – store in a cool, dark, well ventilated place any growers say winter squashes get sweeter if -they’re stored for a week or so before eaten.
Zucchini – does fine for a few days if left out on a cool counter, even after cut Wrap in a cloth and refrigerate for longer storage.