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Step 1
Group vegetables together that have the same storage guidelines. For instance, lettuce, green onions, and spinach require a low humidity environment and should be placed in one area of the refrigerator, while cauliflower, asparagus, and celery should be stored together somewhere else, such as a crisper drawer.
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Step 2
Put green vegetables with leaves, such as lettuce, in plastic bags. Place a moist paper towel in the bag with the vegetable to absorb excess moisture and retain freshness.
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Step 3
Place mushrooms in a brown paper bag, not plastic, with the top of the bag closed slightly.
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Step 4
Store potatoes in a cool, dry place. Put an apple in the bag with the potatoes, as this will keep them from rotting too quickly.
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Step 5
Keep onions, eggplant, and squash out of the refrigerator. These vegetables don't do well in the cold. Find a cool place to store them, such as a covered container on the counter.
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Step 6
Inspect your vegetables closely for signs of rot or mold. Length of freshness varies for each vegetable. Websites such as Vegetable Expert or University of Minnesota Extension offer storage timelines for most vegetables.
