All vegetables are ready to eat once picked. For most vegetables, it’s best not to wash them until you are ready to eat them.
Artichoke- keep in a plastic bag in the fridge for up to a week.
Asparagus- wrap the stem ends in a damp cloth and keep the spears in a plastic bag in the fridge. Remove any elastic or other ties. Eat as soon as possible.
Beans- keep in a loose plastic bag in the fridge for up to a week, however for best flavour eat as soon as possible. Fava beans will keep for a few weeks.
Beets- keep in a loose plastic bag in the fridge, up to a month. Cut the greens off just above the root before storing. Keep the greens in a separate bag, and eat within a week.
Broccoli- keep in a plastic bag in the veggie crisper. It will keep for up to a week, however for best flavour eat as soon as possible.
Cabbage- store in the veggie crisper for up to a month. Once cut, wrap the unused part in plastic, return it to the fridge, and use within a week or so. Green and red cabbage will last longer than savoy or napa cabbage (the ones with crinkly leaves).
Carrots- keep in a plastic bag in the fridge, up to a month. If they have greens, remove the greens before storing. Alternatively, store carrot sticks in a container of water in the fridge to keep them crisp and handy for easy snacking. Keep baby peeled carrots in a plastic bag in the fridge, and eat within a week.
Cauliflower- keep in a loose plastic bag in the fridge. It will keep for up to a week, however for best flavour eat as soon as possible.
Celery- store in a plastic bag in the veggie crisper for up to two weeks. Store it on an upper shelf so it doesn’t get too cold. Alternatively, store celery sticks in a container of water in the fridge to keep them crisp and handy for easy snacking.
Chard- remove any tie and keep the greens in a plastic bag in the fridge, up to a week
Collards- remove any tie and keep the greens in a plastic bag in the fridge, up to a week.
Corn- store in a loose plastic bag in the fridge. It loses sweetness during storage, so eat as soon as possible.
Cucumber- store field cucs in a loose plastic bag in the fridge. Keep long English or hot house cucs in the fridge in their plastic wrapper, or wrap tightly in plastic to prevent moisture loss. Both will keep for up to two weeks. Once cut, wrap the cut end in plastic, and store for up to a week. Keep them on an upper shelf in the fridge.
Eggplant- keep dry and in the fridge for up to a week. It’s best to wrap it in a dry cloth or paper and keep in a loose plastic bag.
Fennel bulb- leave the whole bulb intact until you are ready to eat it. Store it in a loose plastic bag in the fridge for up to 5 days.
Garlic- store in a cool, dark, dry spot, away from potatoes.
Herbs- keep in a ventilated container in the fridge. If bunched, remove the tie and keep in a loose plastic bag, or put the bunch into a glass of water, covered with a loose plastic bag as a tent.
Kale- remove any tie and keep greens in a plastic bag in the fridge, up to a week. It looses sweetness during storage. Store it on the bottom shelf, in the coldest spot of your fridge. Yellowing greens mean it’s too old- it will smell funny.
Lettuce- remove any tie and broken or discoloured leaves before storing. Keep it in a loose plastic bag in the fridge. It’s best to wash before using, or wash and dry well before storing. Keep the lettuce leave whole- they’ll deteriorate quickly if torn or cut into pieces.
Mushrooms- keep in a loose paper bag in the fridge for up to a week, or up to two weeks for shiitakes . Do not store them in the veggie crisper as it is too humid, and do not wash them. Instead, brush any dirt from them before eating. They may dry out during storage- you can easily rehydrate them with some hot water.
Mustard greens- remove any tie and keep in a loose plastic bag in the fridge. Do not wash them until you are ready to use them. They loose sweetness and get tougher with age.
Onions- cooking (red and yellow)- store in a cool, dark, dry spot, away from potatoes, as they make each other sprout. Depending on the time of year, they may keep for anywhere from 2 weeks to 6 months. The closer it is to harvest time (the fall), the longer they will last. They require similar storage conditions as potatoes do.
Onions- green- remove any tie and keep in loose plastic bag in the fridge. Remove any yellow or soft pieces before storing. If the greens curl up, it means they are dehydrating, so wrap them in a damp cloth.
Onions- sweet- store as you do cooking onions, however they will not last as long. They bruise easily to handle them gently.
Parsnips- keep them in a loose plastic bag in the fridge for up to a month. They prefer a cold spot, like a bottom shelf, or you can keep them outside in the winter. They like a bit of frost, although not a full freeze, and it will make them sweeter. They may discolour with storage, however they are still fine to eat.
Peas- keep in a plastic bag in the fridge. They loose sweetness with storage, so eat as soon as possible.
Peppers- keep in a loose plastic bag in the veggie crisper, up to a week.
Potatoes- nugget (new)- these potatoes have a thin skin, so they must be kept in a plastic bag in the fridge. Eat them within a week.
Potatoes- storage (regular)- keep them in a cool, dark, dry place, away from onions, as they make each other sprout. Depending on the time of year and the variety, they may keep up to 6 months. The closer it is to harvest time (the fall), the longer they will last. They prefer a temperature of about 10 ° C- anything warmer than that may make them sprout. Don’t put them in an unventilated cupboard, as that may be too warm. Instead, put them into a heavy paper bag or burlap sack in a spot with good air circulation.
Radishes- remove the greens and any ties. Keep the roots in a loose plastic bag in the fridge for up to 2 weeks. Keep the greens (yes, you can eat them!) in a separate plastic bag, and eat them as soon as possible as they yellow quickly.
Rapini- remove any tie and keep in a loose plastic bag in the fridge. Do not wash them until you are ready to use them. They loose sweetness with age.
Rutabaga- keep them in a cool, dark, dry place for up to two months, in conditions similar to potatoes. You can also store them in the fridge on an upper shelf where it’s warmer. Wrap any cut piece of rutabaga in a plastic bag and use within a couple weeks.
Salad Greens- keep in a plastic bag in the fridge and use as soon as possible.
Spinach- remove tie and keep the greens in a plastic bag in the fridge, up to a week. Do not wash the leaves until you are ready to use. Wash thoroughly as spinach tends to collect dirt in the field.
Sprouts- keep in ventilated container in the fridge for up to a week. Do not wash sprouts, however you can sprinkle them with water while they are being stored to keep them from drying out.
Sprouts- bean- store as regular sprouts, however they only last a few days.
Squash- summer (zucchini, sunburst, pattypan, etc.)- keep in a loose plastic bag in the veggie crisper for up to a week. Once cut, they only last a couple days. Do not wash until you are ready to eat.
Squash- winter (acorn, butternut, etc.)- keep at an even room temperature, a bit on the cool side, with plenty of ventilation. Temperature variations and moisture make them decay: do not store uncut winter squash in the fridge, nor on top of the fridge (it’s too warm there). Depending on the variety, they will last anywhere from 2 to 6 months after harvest. Once cut, wrap the unused part in a plastic bag in keep it in the fridge.
Sunchokes (Jerusalem artichoke)- keep in a plastic bag in the fridge. They loose sweetness and valuable nutrients quickly when stored.
Sweet Potatoes- see yams.
Tomatoes- field and cherry- keep at room temperature. The cold makes the flavour deteriorate, so don’t keep them in the fridge. Refrigerate any unused portion after you’ve cut one. Tomatoes will ripen at room temperature. Speed them up by putting them into a loose plastic bag with an apple.
Turnips- remove the greens and any ties. Keep the roots in a loose plastic bag in the fridge for up to 2 weeks. Keep the greens (yes, you can eat them!) in a separate plastic bag, and eat them as soon as possible as they yellow quickly.
Yams/Sweet Potatoes- keep at an even room temperature, a bit on the cool side if possible, with plenty of ventilation. Temperature variations and moisture make them decay: do not store them in the fridge, nor on top of the fridge (it’s too warm there). They’ll keep for up to two weeks.