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Storing Artichoke, Globe |
Buds will keep up to two weeks in the refrigerator crisper. Keep them dry in a plastic bag. |
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Storing Asparagus |
Fresh asparagus will keep in the refrigerator 7-10. Break off the rough ends and stand upright in 1 inch of water. |
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Storing Bean, Broad |
Keep freshly harvested pods in the refrigerator up to two weeks. |
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Storing Bean, climbing or dwarf |
Do not wash after harvest. Keep in the refrigerator for up to a week. |
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Storing Beets |
Roots will keep for up to 3 weeks in the refrigerator and the leaves for up to a week if stored in an airtight plastic bag. |
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Storing Broccoli |
Heads will keep in the refrigerator for up to a week. |
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Storing Brussels Sprouts |
Early winter sprouts left on the stem and hung in a cool dry place will keep for up to a month. Singly harvested, they will keep for 7-10 days in the refrigerator. In both cases, remove all discolored leaves and wash just before using. |
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Storing Cabbage |
Heads will keep for several weeks in the crisper compartment of the refrigerator. |
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Storing Carrots |
Carrots will remain crisp in the refrigerator for 4 weeks or so if protected in plastic bags. |
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Storing Cauliflower |
Keep in the refrigerator up to a week. |
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Storing Celery |
Stalks will stay crisp for up to 10 days in the refrigerator. |
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Storing Chayote |
Freshly picked chayote will keep in the vegetable crisper for 1-2 weeks. |
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Storing Chilies |
Keep in a cool, dark place for up to a week or in a sealed container in the refrigerator for 3 weeks. |
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Storing Chinese Broccoli |
Keep in the refrigerator crisper for up to a week. |
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Storing Chinese Cabbage |
Keeps well in the refrigerator for several weeks. Keeps for months in a cool, dry place such as a cellar. When ready to use, discard outer discolored and battered leaves. Interior leaves will be firm. Never store in plastic bags. |
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Storing Chinese Spinach |
Leaves should be picked and eaten immediately since they go limp after harvesting. Good in salads or steamed. |
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Storing Cucumber |
Keep in refrigerator for 7-10 days. The flesh turns soft and translucent (and inedible) at very cold temperatures. |
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Storing Eggplant |
Fresh fruit will keep 7-10 days in the refrigerator. |
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Storing Endive |
Will keep up to two weeks in the crisper. |
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Storing Fennel |
Leaves will only keep for a couple of days in the refrigerator. |
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Storing Garlic |
Leaves are left attached to the bulb then left to dry in clumps in full sun for a few days. Never let the bulbs get wet. Hang in an open mesh bag in a dry, airy location. |
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Storing Ginger |
Mature rhizomes store well in a cool, dry place. If stored too long the flesh becomes dry and the flavor becomes bitter. |
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Storing Kohlrabi |
Bulbs can be stored in the refrigerator for 7-10 days. |
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Storing Leek |
Keeps 7-10 days in the refrigerator. |
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Storing Lettuce |
Keeps 7-10 days in the crisper. |
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Storing Marrow Squash |
Handle carefully and do not wash or brush skin. Keep up to a week in the refrigerator. |
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Storing Mushrooms |
Store in the refrigerator 5-7 days. Do not store in plastic bags. |
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Storing Okra |
Will keep a few days in the refrigerator. |
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Storing Onion |
Store bulbs in a cool, dry place in an open weave mesh basket or bag to allow free air circulation. Do not store with other vegetables. |
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Storing Parsnip |
Freshly harvested vegetables will keep in the refrigerator 2-3 weeks. They may keep a week or two in a cool, dry cupboard. |
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Storing Peas |
Pods keep for a short time in the refrigerator. They quickly loose their sugar content. Some varieties freeze well. Peas are best picked and quickly prepared. |
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Storing Pepper |
Sweet peppers will keep up to a week in the refrigerator. |
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Storing Potato |
Keep harvested potatoes in a cool, dark place with good air circulation. Young or "new" potatoes should not be stored long. |
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Storing Pumpkin |
Handle carefully and do not wash or brush the skin of fruit before storing. Keep for several months in a cool, airy place or in boxes. Check occasionally for rotting or damage to skin and flesh. |
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Storing Radishes |
Keep 7-10 days in the refrigerator crisper. |
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Storing Rutabaga |
Rutabagas have a long storage period in or out of the refrigerator. |
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Storing Shallot |
Bulbs will keep in a cold, dry place for several months or the flesh may be chopped and frozen. |
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Storing Snow Peas |
Pods keep for a short time in the refrigerator but will lose their sugar content within a few days. |
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Storing Spinach |
Leaves will keep in the refrigerator for up to a week but they are better if eaten immediately. |
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Storing Squash |
Handle carefully and do not wash or brush skin of fruit before usage. Keeps up to a week in the refrigerator. |
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Storing Sugar Snap Peas |
Pods keep for a short time in the refrigerator. The seeds will lose a great deal of sugar content within a few days. |
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Storing Sweet Corn |
Sweet corn quickly looses its sugar content and the kernels become starchy. Use as soon as possible. Freezes well. |
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Storing Sweet Potato |
Do not wash before storing. Will keep up to 4 months. Do not refrigerate. |
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Storing Tomatos |
Tomatoes will keep 2-4 weeks in the refrigerator although they tend to lose flavor over long periods. They can be pulped then bottled or processed into soups and sauces and frozen. |
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Storing Turnips |
Can be stored in or out of the refrigerator. |
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Storing Water Chestnut |
Examine the vegetable for rotten spots and remove damaged corms. Unpeeled, they will keep in bags in the refrigerator for up to 2 weeks. If peeled, store in water to prevent browning for up to 2 weeks. Water must be changed daily. |
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Storing White Radish |
If the root is solid, it will keep in the refrigerator at very low temperatures for several weeks. They can be eaten raw, cooked, dried, pickled, fermented or preserved in brine. |
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Storing Witloof |
Witloof does not store well and becomes limp soon after exposure to light. A greening of leaves indicates development of a bitter taste. |
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Storing Zucchini |
Handle carefully and do not wash or brush the skin before storing. They will keep up to a week in the refrigerator. |
