18 vegetables and how to store them

Garden Making

Updated on:

Freezing, drying and canning are options for long-term storage of freshly harvested vegetables, but what are the best ways to store produce for a few days or weeks? The Ecology Center at Berkeley Farmers’ Markets in California offers these environmentally responsible (no plastic wraps or disposable containers) suggestions.

Beans, shelling  Open container in fridge.

Beets  Remove tops (store separately in fridge; tops left on root vegetables draw moisture from the root); open container with wet towel on top.

Broccoli  Wrap in damp towel; open container in fridge.

Brussels sprouts  Store in fridge if still on stalk; place loose sprouts in open container in fridge with damp towel on top.

Cabbage  On counter for up to a week; otherwise, place in crisper.

Carrots  Cut off tops. Wrap in damp towel; closed container in fridge.

Celery  In shallow bowl of water on counter.

Cucumber  On counter for day or two; wrap in damp towel in fridge for longer storage.

Eggplant  Dislikes moisture around leaves so don’t wash; store in crisper.


Fennel  On counter or upright in bowl of water for a few days. For longer storage, closed container with a little water in fridge.

Green beans  Damp cloth over open container in fridge.

Radishes  Remove tops (store separately); open container in fridge with damp towel overtop.

Snap peas  Open container in fridge.

Summer squash  On counter, even after cut.

Sweet peppers  Wash just before eating; moisture decreases storage life. Keep in cool room for a few days, in crisper for longer periods.

Tomatoes  Up to two weeks on counter (never refrigerate).

Turnips  Remove greens (store separately); open container with moist cloth overtop.

Zucchini  On counter for a few days, even after cut.

Read more about vegetables on Garden Making 

Print Friendly, PDF & Email

Leave a Comment