How to Keep Fresh Vegetables at Their Best

Shelf Talk

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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