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How to Store Vegetables?
Carrots: Store in a plastic bag in the refrigerator for up to
2 weeks, poking a few small holes in the bag to let air in.
Keep carrot sticks for snacks in your refrigerator for up to 1
week; to prevent the sticks from drying out, store in water.
Carrots can be frozen after blanching.
Onions: Store in a cool, dark, dry place in an open bowl
or bag for several weeks. Store peeled or cut onions in
sealed containers in the refrigerator and use within 2 weeks.
Refrigerate green onions (scallions) immediately. Freeze
extra onions (raw or cooked) to avoid waste. Chop and sauté
if desired, or slice raw onions and place small amounts
in containers in your freezer and use within 8 months in
cooked dishes.
Potatoes: Store in a dark, cool, well-ventilated cupboard.
Use a paper bag or a plastic bag with holes to let air in and
keep the potatoes from wilting. New potatoes (small size)
stay fresh for 2 to 3 days and mature potatoes (larger size)
for 2 or more weeks.
Tomatoes: Keep ripe whole tomatoes at room
temperature in a single layer in an open container. Avoid
direct sunlight. Try to use within 5 days. Short refrigerator
storage (3 days) can help delay softening but may also
reduce flavor.
Salad Greens: Store in the refrigerator covered with a
damp paper towel in an open container or in a plastic bag
with holes to let air in. Use greens within 10 days.
Broccoli and Cauliflower: Store in the refrigerator in a
grocery produce bag or poke a few small holes in a bag to
let air in. For best quality, use within 1 week. Broccoli and
cauliflower can be frozen after blanching.*
Adapted from cookbook
