Storing Fresh Vegetables and Herbs
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Beans (snap) - Store unwashed in a plastic bag in the refrigerator. They will keep for 3-5 days.Beets - Remove tops and store as greens. They taste like spinach and don't wilt down as much when cooked. Rinse the beets. They may be refrigerated for 2-3 weeks.
Broccoli - Keep unwashed, trimming only the large leaves. Store in plastic bags in the refrigerator, where it will keep for 2-3 days.
Cabbage - Unwashed, firm, compact cabbage keeps for up to 2 weeks in the refrigerator; looser-leaf (Chinese or Savoy) for up to 1 week. Sliced cabbage stored in a plastic bag will keep 5-6 days in the refrigerator.
Carrots - Remove tops; wash and store in plastic bags in the refrigerator for up to 2 weeks.
Chives - Store in plastic bags in the refrigerator. Will keep for 3-4 days
Cucumbers - Refrigerate and use as soon as possible; cucumbers are very perishable.
Eggplant - Eggplant stores poorly. Optimal storage temperature is 50 degrees F, so store in a cool spot, rather than in the refrigerator.
Flowers - Fill a vase halfway with tepid water. Using a sharp knife or scissors, cut an inch from the stems and strip away any leaves that would be underwater. Put cut flowers immediately in water. To prolong vase life, prepare this plant food: to 24 ounces of water, add 1 teaspoon vinegar, 1 tablespoon sugar, and one crushed aspirin tablet.
Greens (Kale, Mustard, Collards, Mizuna, Spinach, Beet Tops) - Store unwashed with a dampened paper towel in a plastic bag, and refrigerate for up to a week.
Herbs - Most herbs can be dried and stored in glass jars. Some herbs such as parsley, basil, and cilantro freeze well. Wash, blot dry, chop, and put into zipper bags. Use what you need when you need it.
Lettuce - Store unwashed with a dampened paper towel in a plastic bag, and refrigerate for up to a week.
Onions - Can be cured for storage by spreading them out in a single layer in a warm, dry, sunny spot for a few days. The skins should be dry and papery and the necks completely dried. Store in a mesh bag or other well-ventilated container in a cool, dry location, ideally between 40-50 degrees.
Okra - Store in the refrigerator in a paper bag, or wrap it in a paper towel and place inside a perforated plastic bag. Use within 2-3 days.
Peppers (Hot) - Use fresh, or dry and crumble them to put on your pizza.
Peppers (Sweet) - Whole, unwashed peppers will keep in the refrigerator for 3-4 days.
Potatoes - Keep cool (45-50 degrees) and dry, out of direct sunlight. Will keep for several months.
Pumpkins and Winter Squash - Store in a cool (50-55 degrees), well-ventilated space for several weeks.
Radishes - Remove tops. Store roots in a plastic bag in the refrigerator for up to a week.
Rutabaga - Refrigerate in your crisper drawer. Will keep for 3-4 weeks.
Scallions - Store in plastic bags in the refrigerator. Will keep for 3-4 days
Summer Squash - Refrigerate in a plastic bag. It will keep in good condition for about a week. You can freeze pureed cooked squash.
Swiss Chard - Refrigerate, unwashed, in a plastic bag for 3-5 days
Tomatillos - Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruit refrigerated in sealed plastic bags. They may also be frozen whole or sliced.
Tomatoes - Do not refrigerate. They will keep at room temperature for a few days to a week, depending on how ripe they are initially.
Turnips -
The small, white Hakurei should be eaten within a few days of harvest. Other varieties will refrigerate well for weeks.