How to Keep Veggies Fresh

Keep vegetables fresh at home by storing them at the proper temperature and humidity levels.

Keeping vegetables fresh and crisp requires the correct temperature, humidity and air circulation. Although it is difficult for most households to meet these standards simply because of inadequate storage space, it can be done. You can keep more of the vegetables you buy or grow, instead of giving them away or losing them to spoilage, by storing them properly. In the process, you'll save time and money -- and have better access to fresh, wholesome vegetables.

Things You'll Need

• Mesh bags

Instructions

1. Choose only healthy, unblemished vegetables for storage. Handle them carefully, and store larger quantities in mesh bags so they get adequate air circulation. Do not wash vegetables before storing them. Also, do not stack mesh bags of vegetables; instead, store vegetables in a single layer.

2. Store most vegetables in a cold, moist environment of between 45 to 50 degrees Fahrenheit. Make sure there is plenty of air is available in the storage space. Root cellars or basements provide the best conditions. A cold, moist environment is best for beans, peas, cauliflower, broccoli, lettuce, cabbage, beets, carrots, potatoes, corn and spinach.

3. Provide a cool spot of approximately 50 degrees Fahrenheit for tomatoes, cucumbers, peppers, squash and watermelons. Locate an area out of direct sunlight in the kitchen, pantry or unused room in the house. Make certain heating and air-conditioning vents are not directed at the vegetables.

4. Place onions, garlic, leeks and shallots in a cold, dry spot. The vegetable drawer of the refrigerator will provide the correct conditions.

Tips & Warnings

• An extra refrigerator in the garage is an excellent place to store extra vegetables.

• Cure potatoes before storage by keeping them at 50 to 60 degrees Fahrenheit for two weeks. Do not store them at less than 38 degrees Fahrenheit.

• Corn is best if eaten immediately after harvesting. If it is stored, corn must be blanched for two minutes, cooled in cold water immediately and placed in a plastic bag in the refrigerator.

• Place asparagus in an upright position for storage.

• Cure onions for two weeks at room temperature before storing.

• Watermelons will decay if stored for more than two to three days in the refrigerator.

References

• University of Minnesota; Harvesting and Storing Home Garden Vegetables; Cindy Tong; 2009
• University of Tennessee; Fresh Vegetable Storage for the Homeowner; Alvin D. Rutledge