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.
