Vegetable Storage

Keep your home-grown produce fresher longer!

Leafy greens (lettuce, spinach, kale, chard, bok choy, mustard greens)
Store damp inside a loosely-closed plastic bag or wrapped in a wet cloth. Be sure to rehydrate the cloth periodically.

Root vegetables (beets, carrots, turnips, rutabagas)
Store unbagged in your crisper drawer. Be sure to separate the green tops/leaves from the root immediately. The greens will pull moisture and nutrients from the roots and cause them to shrivel up.

Basil – Submerge de-leafed stems in water and store on counter top.

Broccoli – In loosely closed plastic bag in crisper drawer.

Brussels sprouts – In loosely closed plastic bag in crisper drawer.

Cabbage – In fridge’s crisper drawer.

Cauliflower – In loosely closed plastic bag in crisper drawer.

Celery and Celeriac – In loosely closed plastic bag in crisper drawer.

Chives – In loosely closed plastic bag in crisper drawer.

Cucumber – In fridge’s crisper drawer.

Eggplant – In loosely closed plastic bag in crisper drawer.

Garlic – In dry, dark place.

Green beans – In loosely closed plastic bag in crisper drawer.

Green onions (scallions) – Remove rubber band, stand the scallions in a jar filled with an inch of water, cover the whole thing with a plastic bag, and keep it in the fridge.

Kohlrabi – Separate tops from roots. Store tops in loosely closed plastic bag, and bulbs, in crisper drawer.

Leeks – Lightly wrap in plastic wrap to contain odor and moisture. Do not trim or wash before storing. Store in the crisper drawer.

Onion – In a cool, dry, well-ventilated area.

Oregano – In loosely closed plastic bag in crisper drawer.

Peas – In loosely closed plastic bag in crisper drawer.

Peppers (sweet or hot) – In fridge crisper drawer.

Potatoes – In dark, dry place. Can store an apple in paper sack with potatoes to prevent sprouting.

Radish – Separate tops from roots. Store tops in loosely closed plastic bag, and bulbs, in crisper drawer.

Summer squash/zucchini – On counter top for up to 5 days or in crisper drawer.

Summer savory – In loosely closed plastic bag in crisper drawer.

Sweet potato – In a dry, dark, cool place.

Thyme – In loosely closed plastic bag in crisper drawer.

Tomatoes – In a cool, dark place, stem-side down. Refrigeration kills flavor and turns the flesh mealy.

Winter Squash/Pumpkin
Store in a cool, dry place, such as a basement or spare room (root cellars are too damp) at 45 t-60 degrees F up to a month, or refrigerate for up to three months. For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot. Dry immediately, as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot.

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