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Guide to Storing Vegetables: Where to Keep Vegetables

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.
 
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.

 
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.)
 
 
 

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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