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Produce Storage Guide Part 1: Vegetables

Asparagus: store upright in a glass of water that covers the bottom inch of the stems at room temperature. Change water every few days. Stores up to a week.

Beets: to keep firm and crisp, cut off the tops and leaves, refrigerate in an open container that is covered with a wet towel. Stores 1 – 2 weeks.

Brussels Sprouts: store in an open bowl in the refrigerator. Stores 1 – 2 weeks.

Cabbage: store uncut in the refrigerator. Use cut sections first, trimming cut edges before preparing to eat. Stores up to 2 weeks.

Carrots: to keep firm and crisp, cut off the tops and leaves, refrigerate in an open container that is covered with a wet towel. Stores 1 – 2 weeks.

Cauliflower: store uncut in the refrigerator. Use cut sections first, trimming cut edges before preparing to eat. Stores up to 2 weeks.

Corn: is really best eaten the day it is picked! Store in its husk in the refrigerator for a few days.

Cucumbers: store at room temperature, not near bananas, melons or tomatoes. Stores up to a week.

Eggplant: store in a cool, dry, dark place – not in the refrigerator. Use within a week.

Garlic: stores best with skin on in a cool, dry, dark place – not in the refrigerator. Use within a few weeks.

Green Beans: store in a produce bag or wrapped in a paper towel in the crisper drawer of your refrigerator. Stores a few days.

Herbs: treat a fresh cut bunch of herbs like basil and parsley like a bouquet of flowers! Place in a glass with water covering the stems in the refrigerator. Wash and use stems and leaves as needed. Replace water every few days. Stores up to a week, possibly longer.

Leafy Greens: de-stem, rinse until clean. Dry leaves and wrap in a dishtowel. Store in the crisper drawer for a week or more.

Mushrooms: refrigerate in a paper bag in the crisper drawer. Wash just before using. Stores up to a week.

Onions: stores best with skin on in a cool, dry, dark place – not in the refrigerator. Use within a few weeks.

Potatoes: stores best with skin on in a cool, dry, dark place – not in the refrigerator. Don’t store in the same container with onions and garlic. Use within a few weeks.

Radishes, turnips and parsnips: to keep firm and crisp, cut off the tops and leaves, refrigerate in an open container that is covered with a wet towel. Stores for a few weeks.

Sprouts: store in a produce bag or wrapped in a paper towel in the crisper drawer of your refrigerator. Stores a few days.

Summer Squash: store in the refrigerator for up to 5 days.

Winter Squash: stores best in a cool, dry, dark place – not in the refrigerator. Use within a few weeks.

Tomatoes: store at room temperature, away from other fruits. Do not refrigerate, they are cold sensitive. Eat the ripest tomatoes first. Stores a day or 2 for ripe, and up to a week while ripening.