Vegetable Storage Tips

food/vegetable storage tips

Vegetable Storage Tips

These tips came from miscellaneous sources.

Artichokes: Place in an airtight container sealed, with light moisture.
Asparagus: Place them loosely in a large glass or bowl upright with water at room temperature.
Avocados: Place in a paper bag at room temperature.
Beets: Remove tops to preserve firmness. They should be washed and kept in open container with a wet towel on top.
Beet Greens: Place in airtight container with a little moisture.
Broccoli: Place in a open container in the fridge or wrap in a damp towel before placing in the fridge.
Brussels Sprouts: If on stalk, leave them on the stalk. Put stalk in fridge or leave it in a cold place. If loose, store them in an open container with a damp towel on top.
Cabbage: May be left out in a cool place for up to a week, or in the crisper otherwise. Peel outer leaves if they start to wilt. Best if used as soon as possible.
Carrots: Cut the tops off to keep them fresh longer. Place in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they must have extended storage.
Cauliflower: Will last for a while in a closed container in the frige, but flavor is best if used immediately.
Celery: Want to keep your celery fresh in your refrigerator vegetable drawer? Wrap it in aluminum foil! (Thanks to Gene Morrison for this tip.) Actually, it does best when simply placed upright in a cup or bowl of shallow water on the counter for a few days.
Corn: Use ASAP for maximum flavor. Leave unhusked in an open container if it must be stored.
Cucumber: Should be wrapped in a moist towel in the fridge.
Eggplant: It does fine left out in a cool room. Don't wash it. For longer storage, place loose in the crisper.
Fennel: May be left on the counter, upright in a cup or bowl of water (like celery) for a couple if used by then. If keeping longer, place in the fridge in a closed container with a little water.
Garlic: Store in a cool, dark place
Green Beans: They like humidity, but not wetness. A damp cloth draped over an open or loosly closed container.
Leafy herbs and vegetables: They should be lightly covered, but not wet. Dunk in cold water then spin dry. Wrap with dry paper towel to absorb extra moisture.
Lettuce: Keep damp but not wet in an airtight container in the fridge.
Onion: Store in a cool, dark and dry place. Good air circulation is best, so don't stack them.
Parsnips: An open container in the crisper, or like a carrot, wrapped in a damp cloth in the fridge.
Potatoes: Like garlic and onions, store in cool, dark and dry place. Paper bags work well. Potato "eyes" sprout roots after being stored for a while. To prevent this behaviour, put an apple in your potato sack. (Thanks to Gene Morrison for this tip.)
Radishes: Remove tops. Place in an open container in fridge with wet towl placed on top.
Snap Peas: Refrigerate in an open container.
Spinach: Store loose in an open container in the crisper, cool as soon as possible.
Spring Onions: Remove any band or tie and place in crisper.
Summer Squash: Does fine for a few days if left on cool counter for a few days.
Sweet Peppers: Only wash them right before you plan to eat them. Wetness decreases storage time. Leave on counter if they will be used within a couple of days. Keep in crisper if longer storage is needed.
Tomatoes: Never refrigerate. Depending on ripeness, tomatoes can stay up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips: Remove greens and store in a container with moist cloth.
Winter Squash: Store in a cool, dark, well ventilated place. They may get sweeter with storage of a week or so before being eaten.
Zucchini: Does well if left on counter for a few days. Wrap in a cloth and refrigerate for longer storage.