Vegetable Storage Guide

Asparagus & Artichokes

Avocados

Beans & Peas

Broccoli & Cauliflower

Brussels Sprouts & Cabbage

Corn

Cucumbers

Eggplant

Fresh Herbs

Lettuce

Mushrooms

Onions & Garlic

Peppers

Potatoes & Yams

Root Vegetables

Spinach, Kale & Greens

Sprouts & Microgreens

Squash & Zucchini

Tomatoes


ONIONS & GARLIC

Storing Onions
Store whole onions in a cool, dry, well-ventilated place. Never store them with potatoes, as the onions will cause the potatoes to rot.

Sweet onions will be best if you use them soon after purchase. Maui and Vidalia onions have tender skins and a high moisture content, so they don't store as well as many other kinds of onions.

Red onions will last for 2 to 4 weeks, yellow for 2 to 3 months, and white for up to 3 months.

Cut onions should be tightly wrapped and then stored in the refrigerator. Consume them as soon as possible, as they will oxidize and lose their vitamins quickly once cut.

Storing Shallots
Store shallots in a dark, cool, dry, well-ventilated place, and they will keep for about a month. Alternately, you can store them in the refrigerator, but they will only last for about 2 weeks.

Storing Garlic
Store garlic at room temperature in a dry, well-ventilated place and it should keep for at least 3 months.

Storing Leeks
Store leeks unwashed in a dark, cool, dry, well-ventilated place and they can keep for 1 to 3 months. Or store them in the refrigerator, where they should keep for about 2 weeks.

Storing Scallions
Place unwashed scallions in a plastic bag and store in the crisper drawer of the refrigerator. They should keep for up to a week.

Click here to buy some onions & garlic