Vegetable Storage Guide

Asparagus & Artichokes

Avocados

Beans & Peas

Broccoli & Cauliflower

Brussel Sprouts & Cabbage

Corn

Cucumbers

Eggplant

Fresh Herbs

Lettuce

Mushrooms

Onions & Garlic

Peppers

Potatoes & Yams

Root Vegetables

Specialty

Spinach, Kale & Greens

Sprouts & Microgreens

Squash & Zucchini

Tomatoes


ROOT VEGETABLES

Storing Beets
Store beets loose in the crisper of the refrigerator and they will keep for at least a week or two. If your beets have leaves attached and you are storing them for more than a couple of days, remove the greens and store them separately. Unwashed beet greens should stay fresh for 3 to 5 days in the refrigerator.

Storing Red Radishes
Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Storing Black Radishes
Black radishes have excellent keeping qualities — they become mellower with age, and, if stored properly, can last for upwards of 2 months. Place in a perforated plastic bag and store in the refrigerator crisper.

Storing Horseradish
Wrap horseradish first in a lightly damp paper towel, then in a dry one. Store in the refrigerator, checking occasionally for moldy or spongy spots. If these develop, scrape them off, wrap the root in a dry paper towel, and return to the fridge. Horseradish should keep for about 3 weeks.

Storing Jicama
Keep jicama unwrapped in the crisper drawer of the fridge or in a cool, dry place and it will last for about 2 to 3 weeks. Once cut, wrap jicama tightly in plastic film. Place it in the refrigerator crisper, and use within a week.

Storing Turnips
Place unwashed turnips in a perforated plastic bag and store in the refrigerator crisper. They should keep for at least 1 week and up to 3.

Storing Parsnips
Parsnips tend to lose moisture quickly when they are exposed to air. To store them, wrap them in paper towels and place in a perforated plastic bag in the refrigerator crisper. They should last for up to a month.

Storing Jerusalem Artichokes
Wrap unwashed Jerusalem artichokes in paper towels, place in a plastic bag, and store in the refrigerator crisper. They tend to bruise easily, so handle them with care. They should keep for at least a week and up to two. Check them frequently for blotches and soft spots, discarding any damaged ones.

Storing Celery Root
Place celery root in a plastic bag and store in the crisper drawer of the fridge. It should keep for about 2 weeks.

Storing Kohlrabi
Store kohlrabi in the crisper of the refrigerator and it will keep for at least a week. If your kohlrabi has leaves attached and you are storing it for more than a couple of days, remove the greens and store them separately. Unwashed kohlrabi greens should stay fresh for 3 to 4 days in the refrigerator.

Storing Daikon Radishes
Daikon is quite perishable, so if serving it raw try to use it within 4 days of purchase. If cooking daikon, it can be stored up about a week. Keep it in a perforated plastic bag in the crisper drawer of the refrigerator.

Storing Rutabagas
Place unwashed rutabagas in a perforated plastic bag and store in the crisper drawer of the fridge. They should keep for 2 weeks.

Storing Salsify
Salsify is best when consumed as soon as possible after purchase, but it can keep for up to 2 weeks if properly stored. Place salsify in a plastic bag and store in the crisper drawer of the fridge.

Storing Burdock Root
Burdock should last for up to 1 week if properly stored. Place unwashed burdock in a plastic bag and store in the crisper drawer of the fridge.

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