Fruit & Vegetable Storage Guide

Maintain that garden-fresh taste and nutrition of your fruits and vegetables with proper storage. Spend a few moments when you first get them home and you will be amply rewarded with extended shelf life and flavor.

Vegetables

Stem

Avocados can be left out at room temperature to ripen and then refrigerated for several days.

Store summer squash, eggplant, and peppers in the crisper section of the refrigerator for

Refrigerate okra in a paper bag for two to three days.

Store tomatoes at room temperature to ripen. Do not refrigerate, as it will turn the tomatoes mealy and flavorless.

Winter squash can be stored in a cool, dry place.

Leafy

For herbs, remove band or tie and wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator.

Wrap unwashed lettuce in paper towels and store in plastic bags in the refrigerator.

Store cooking greens (e.g. spinach, kale, chard) in plastic bags and refrigerate for up to one week

Tubers, roots

Refrigerated potatoes will have a waxy consistency when cooked so store them in a dark, well-ventilated, cool place away from onions.

Sweet potatoes will have shorter shelf life, but should be stored like potatoes. Store jicama in a cool, dry place for up to three weeks.

Carrots, turnips, radishes and rutabagas should be refrigerated in a plastic bag to keep the moisture in.

Beets can be stored refrigerated without a plastic bag.

Bulbs

• Store garlic, onions, and shallots in a cool, dark, well-ventilated area.
• Chives, leeks, and scallions should be stored in plastic bags in the refrigerator.

Other Types

Cut inch off the bottom of asparagus spearswith ends submerged in water.

Store mushrooms in a paper bag in the refrigerator

Refrigerate corn and peas in plastic bags

Store unwashed artichokes, broccoli or cauliflower in a plastic bag in the crisper section of refrigerator for four to seven days.

Refrigerate rhubarb in a plastic bag.