Vegetable Storage

Vegetable Storage

Artichoke: Refrigerate unwashed for up to four days.

Asparagus: Refrigerate unwashed in a sealed plastic bag for up to four days.

Beans: Store unwashed in a sealed plastic bag or covered container in the refrigerator crisper drawer for up to three days.

Beets: Cut off greens 2 inches above the beets. Refrigerate greens separately in a sealed plastic bag for up to three days. Refrigerate uncooked beets in an open bag for about two weeks.

Broccoli: Refrigerate unwashed in an open plastic bag for up to three days.

Brussels sprouts: Refrigerate unwashed in an open plastic bag for up to three days.

Cabbage: Refrigerate unwashed for up to two weeks.

Carrots: Trim tops and root ends. Refrigerate unwashed, unpeeled in a sealed plastic bag for one to two weeks.

Note: Did you know that carrots and apples aren’t good storage neighbors? Apples produce ethylene gas, which can affect the quality, longevity and flavor of carrots and other veggies.

Cauliflower: Refrigerate unwashed in an open plastic bag for up to five days.

Corn: Refrigerate unshucked ears in an open plastic bag; use within two days.

Cucumbers: Refrigerate unwashed for up to one week.

Eggplant: Refrigerate unwashed in an open plastic bag for up to three days.

Greens: Refrigerate in a plastic bag for up to three days.

Onions: Keep in a dark, well-ventilated area for up to three weeks.

Peas, green: Refrigerate unwashed, unshelled in an open plastic bag for up to two days.

Peas, snow and sugar snap: Refrigerate unwashed in an open plastic bag for up to two days.

Peppers, chili: Refrigerate unwashed peppers wrapped in paper towels for up to two weeks.

Peppers, sweet: Refrigerate unwashed for up to five days.

Potatoes: Keep potatoes in a dark, cool, dry, well-ventilated area for up to two months. Do not store with onions or in the refrigerator.

Pumpkin: Keep in a cool, dry place for up to one month.

Spinach: Refrigerate unwashed in a sealed plastic bag for up to five days.

Squash, summer: Refrigerate unwashed for up to four days.

Squash, winter: Keep unwashed in a cool, dry, well-ventilated area for up to four weeks.

Sweet potatoes: Keep unwashed in a dark, cool, dry, well-ventilated area for up to one week.

Tomatoes: Keep unwashed at room temperature until ripe; store out of direct sunlight.

Turnips: Refrigerate unwashed for up to one week.

Source: Birds & Blooms Magazine “Grow Veggies for Less”

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Author: Marie Yates Taylor

I'm living on the Texas Gulf Coast, where weather quickly changes. I post weather, disaster-related infos I receive, and weather history. And ... much more. Add your stories, and post along with me about your area too. Surviving is all about the public and informed preparedness.

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