General Storage Instructions

General Storage page

A few notes on Storing the precious veggies:

    * Greens: Bagged greens should stay in their bags (They should last at least one week). Leafy greens are best stored, leafy side in first, in a plastic bag in the crisper.  Optimal storage temperature is 32 degrees.

    * Roots: Remove greens and store in a plastic bag in refrigerator drawer. See above for greens storage.  Carrots, beets, turnips, radishes, Potatoes, celery root etc. should store for several months. Optimal storage temperature is 32 degrees.

    * Summer Squash and Cucumbers: Optimal temperature 45- 50 degrees.  This may be in your refrigerator, garage or cool place in your kitchen.

    * Herbs: May be hung upside down not in direct sunlight to dry.  To keep fresh cut the ends and place in a glass of water (like a flower bouquet) on your kitchen counter.

    * Flowers: Ends should be freshly cut and put into a vase with warm water and a pinch of sugar. To keep for a longer time add bleach or hydrogen peroxide to the water.

    * Tomatoes, Tomatillos, Peppers, Eggplant: Store at 60 degrees. Not in refrigerator. If your house is not air conditioned like mine, store them in the basement or a cooler area of the house.

    * Broccoli, Cabbage, Brussels: Like it cold. Optimal temperature is 32 degrees.  Again the plastic bag in the drawer.

    * Beans: store them in the plastic bag they came in but open the bag if it has a twist tie. Optimal temperature is 35 degrees.

    * Garlic: I prefer to store garlic in a open container in my refrigerator.  The important thing is that it needs a bit of moisture but not too much.  It should be stored at about 45-50 degrees.  Often a kitchen is too warm for this.  Garages or basements may be the best place. 

I hate plastic. I don't drink out of plastic, but I have found this the best way to store veggies. If you have other tips or suggestions please pass them along. The most important thing is to regulate temperature and moisture.