Guide to Storing Vegetables: Where to Keep Vegetables

 

You’re back from your weekly trip to the grocery store, where you spent considerable time in the produce section, trying to find the freshest, best-looking vegetables available.

To ensure that your time and money were well spent, you now need to take special care of your produce. Besides careful selection, the key to great-tasting vegetables is proper storage at home.

Follow the handy guidelines below and you’ll enjoy the maximum flavor and shelf life from your vegetables every time. And by clicking on each vegetable listed, you’ll also find detailed storage times and tips, including freezing instructions.

 

Ripen at Room Temperature Before Refrigerating

Store the following at room temperature until they’re fully ripe, then refrigerate — premature refrigeration will harm their flavor and texture:

•       Avocados

To ripen faster, place in a paper bag.

•       Tomatoes

Keep out of direct sunlight.

 

(Technically, these are both fruits. But since they’re commonly treated as vegetables for cooking purposes, we've included them here.)

 

Store Outside the Refrigerator

Store these vegetables in a cool, dry place in your kitchen or pantry — the refrigerator’s cold temperature can harm their flavor and texture.

•          Garlic

Store in a dry, well-ventilated area.

•          Onions*

Don’t store near potatoes - they’ll both spoil faster.

•          Potatoes

Keep away from onions; store in a cool, dry area.

•          Shallots

Keep in a dry, well-ventilated area.

•          Sweet Potatoes

Keep away from heat and light.

•          Winter Squash (including acorn and butternut squash, pumpkin)

Store in a cool, dry place.

   

* Note: Onions and shallots keep best when stored at temperatures of around 45° F to 55° F. If the only available storage area in your home is considerably warmer than that, refrigerate them.

   

Refrigerate Immediately After Purchase

The fridge’s chilly environment helps to keep the following vegetables at their freshest for the longest period of time possible:

•       Artichokes

Sprinkle with a little water and store in a plastic bag.

•       Asparagus

Wrap stalk ends in damp paper towel and place in a plastic bag.

•       Beets

Cut off the green tops and refrigerate them separately.

•       Bell Peppers

Store in a plastic bag.

•       Broccoli

Store in an open plastic bag in the crisper.

•       Brussels Sprouts

Keep in a plastic bag.

•       Cabbage

Store in a perforated plastic bag in the crisper.

•       Carrots

Remove the green tops; keep in plastic bag in the crisper.

•       Cauliflower

Store in an open plastic bag in the crisper.

•       Celery

Store in a plastic bag in the crisper.

•       Corn

Keep the husks on until ready to cook.

•       Cucumber

Store in a plastic bag.

•       Eggplant

Keep in a plastic bag.

•       Green Beans

Store in a tightly closed plastic bag or airtight container.

•       Green Onions

Store in a plastic bag.

•       Kale

Keep in a perforated plastic bag in the crisper.

•       Leeks

Store in loosely closed plastic bag.

•       Lettuce

Keep in loosely closed plastic bag in the crisper.

•       Mushrooms

Store in a paper bag - plastic makes them spoil faster.

•       Peas

Store in a perforated plastic bag.

•       Radish

Remove the green tops before storing in a plastic bag.

•       Spinach

Store in a perforated plastic bag in the crisper.

•       Turnips

Keep in a plastic bag.

•       Zucchini

Store in a plastic bag.

 

 

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