Everyone knows the dreaded feeling of opening the fridge, excitedly reaching for your (relatively) new produce, to simply discover a slimy, moldy mess. Learning how to properly store your produce is the key to saving money and reducing food waste! Read below for our extensive guide on how to store your produce: vegetables edition.
*Pro tip! Store your fruits and vegetables separately as storing them all in the same place will make them go bad quicker due to the ethylene gas fruits and vegetables emit.
In this article you will find:
HOW TO STORE ASPARAGUS
We love having fresh asparagus in the house, and if you find a fresh bunch it stores well. To extend the shelf life, wrap the asparagus spears in a damp paper towel and place in a bag and store in the crisper section of your fridge. You'll notice in grocery stores, spears are stored in a small amount of water. This is a great trick at home. Simply fill a mason jar with 2mm of water, and place the asparagus upright int the jar. They'll last for about a week. Change the water once or twice to extend the life of your asparagus even longer. When you're ready to cook with them, simply snap the woody part off with your hands. The asparagus will naturally break where the spear becomes tender.
HOW TO STORE BEANS
At the grocery store, take the time to sift through the beans to find the freshest ones without any blemishes. Having a fresh product to start with will make them last longer in your fridge! As soon as you get home, place a paper towel in the bag, and remove any air. Place your beans in the coldest part of your crisper (in the back). Don't wash the beans first.
Freezing beans is a great way to enjoy the summer bounty all year long. Simply cut the ends off and if you'd like, cut into bite size pieces. Boil a pot of water, and quickly blanch the beans for about two minutes. Immediately place in an ice bath. Once cool, thoroughly dry them, place on a sheet without crowding and flash freeze. Once frozen, place in a freezer bag and store for up to 6 months.
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HOW TO STORE CELERY
An unsung hero, fresh celery can transform a stock, stew, roast or salad in no time. Fresh celery is a mainstay in our fridge, so keeping it fresh as long as possible is a priority. The best method to extend the shelf life of celery may surprise you. First, find the freshest bunch you can at the grocery store. Celery should be bright green, without blemishes and feel heavy. When you get home, wrap your celery in aluminum foil and store in the crisper. Wrap it tightly, but don't crimp the edges. Celery contains ethylene gas which you want to naturally escape to avoid it from going limp too quickly. This storage method will keep your celery fresh for up to a month.
If you're feeling like your celery is going limp, you can freshen it up by placing the stalks (root side down) in a glass of water. This will bring some of the water content back, however make sure to cut the celery down when using it, as the part in the water can lose flavor.
When you're breaking your celery down, store any unused cuts in a freezer bag and use them the next time you make homemade chicken or vegetable stock.
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HOW TO STORE CORN
Fresh corn on the cob doesn’t store for long, so it’s best to use it quickly. When buying and storing fresh corn, it is best to leave the husk on to keep it from drying out. Place it in an open plastic bag (to keep air circulating) in the crisper drawer of your fridge and it can last for two days. Anything longer than that, your corn will lose flavor and begin to spoil. If you are looking to store it longer it can be kept in the freezer for up to a year. Just make sure to blanch it before freezing.
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HOW TO STORE CRUCIFEROUS VEGETABLES
Cruciferous vegetables consist of broccoli, cauliflower, Brussel sprouts, cabbage, and other similar produce in that family. They are best stored in the refrigerator, either wrapped loosely or stored in a perforated bag as it’s best to give them room to breathe. Be sure not to wash your veggies until you are ready to use them though. The excess moisture will encourage mold growth. It is best to use your cruciferous vegetables in 3-5 days but they can last for up to a week. Cabbage is the hardiest of the bunch and can actually last for several weeks in your fridge’s crisper drawer.
Broccoli: Broccoli freezes quite well if you need to store it longer. In order to retain the nutrients it should be blanched before freezing. Blanching simply entails quickly cooking the broccoli in boiling water, and then placing it in an ice bath before freezing.
Brussel Sprouts: Store your Brussel sprouts untrimmed to maintain optimal freshness. If freezing, they need to be blanched like broccoli. Freeze them in a single layer and then store in a freezer safe bag.
Cauliflower: Cauliflower is best stored in a perforated bag in the fridge. It must also be blanched before freezing.
Cabbage: Cabbage does best if it’s wrapped in a damp paper towel and then stored in a perforated bag. Unlike other cruciferous vegetables, cabbage does not need to be blanched before freezing. Simply slice it and store in a freezer safe container.
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HOW TO STORE CUCUMBERS
Cucumbers should be stored in the crisper drawer of the fridge. Be sure to pat your cucumbers dry before storing. Moisture will lead to slimy cucumbers. It’s a good idea to wrap them in paper towels and place them in a loose plastic bag to discourage moisture build up. If stored this way they should last up to two weeks in the fridge.
If you only use half a cucumber you can wrap the cut end in plastic wrap to keep it fresh. Store wrapped in paper towels and placed loosely in a plastic bag for optimal storing.
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HOW TO STORE HERBS
Though with most of the vegetables on this list we discourage you from washing them before storing, herbs are the exception to this rule. Because herbs are typically misted on supermarket shelves, rinsing them will likely not add any moisture that the herbs have not already been exposed to. Rinsing them will also ensure that most spoilage causing bacteria will be rinsed away. Just be sure to dry them thoroughly before storing! To understand the best storage method for your herbs, you need to know if they are tender or hardy herbs.
Tender Herbs: Cilantro, Parsley, Dill, Mint, Tarragon, Chervil: To properly store tender herbs, arrange them on a slightly damp paper towel, in a single layer. Roll them up like a swiss roll and transfer the roll to a plastic bag or wrap in cling wrap. Store in the crisper drawer of your fridge and they should stay fresh for up to three weeks!
Hardy Herbs: Rosemary, Thyme, Sage, Savory, Chives: To properly store hardy herbs, trim the bases of the stems and remove any wilted leaves. Transfer to a Mason jar filled with about an inch of water. Place the lid on top if it fits and if not, simply cover the top with a plastic bag and place a rubber band around it so it stays put. Store this in the refrigerator and they should stay fresh for 2-3 weeks.
Basil: Basil is the exception and is actually stored differently than both tender and hardy herbs. To properly store basil, trim the ends and place in a glass with an inch or so of water at the bottom, like you would a bouquet of flowers. They should then be stored at room temperature out of direct sunlight, but still in a lit area. If stored this way your basil should stay fresh for two weeks.
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HOW TO STORE LEAFY GREENS
To keep your leafy greens as fresh as possible, we recommend rinsing them, wrapping them in a paper towel, placing them in a container or sealed plastic bag, and storing in the fridge. This method applies to spinach, kale, bok choy, Swiss chard, arugula, and lettuces. If your greens come in a clamshell, simply keep them in the packaging and place in the fridge as the plastic container will help to protect them. After rinsing, be sure to dry them well as excess moisture will shorten their lifespan. We recommend placing a paper towel in the clam shell to absorb any additional moisture.
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HOW TO STORE MUSHROOMS
Mushrooms will actually stay fresh longer if you take them out of their container from the store. Simply wrap them in paper towels and place in an open paper bag. The layers of paper towel and paper bag will help to absorb moisture and keep your mushrooms from becoming slimy. Using this method, they should last for up to 10-14 days in the fridge. Be sure not to rinse them before storing though. Mushrooms absorb liquid like a sponge, so they should only be rinsed if they are going in a soup or stew. Otherwise simply brush the dirt off with a pastry brush or rub them with a damp paper towel.
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HOW TO STORE PEA PODS
Sweet pea pods are such a treat, but they lose their sweet flavor quickly. When freshly picked young and flat they are best eaten straight off the vine. To keep them longer, place pea pods in a zip lock bag and store in the crisper section of your fridge. They should be eaten within three days. Sweet young pea pods at the grocery store are usually packed in a bag with specialized air that keeps them fresh longer. Once the bag is opened, use them right away to keep the best flavor.
Varieties that are more mature with have thicker skin and mature peas tend to last longer. Store them in a bag in the fridge for up to five days. When ready to use, make sure to remove the stem and fibrous string.
If you'd like to only store the peas and keep them in the freezer, remove the peas from the pods. Ready a pot of boiling water and add the peas. Cook for 1 minute, drain and place them in an ice bath. Dry thoroughly, place on a sheet and flash freeze. Once frozen, place in a freezer bag and store in a deep freezer. They're best within 5 months and are a great addition to stir-fries, Thai food and casseroles.
HOW TO STORE PEPPERS
Bell peppers should be kept in the crisper drawer of the fridge for optimal storing. They can be kept loose in the drawer or stored in a cloth bag. If they came in a plastic bag it is best to remove them as excess moisture can build up in the bag. Be sure not to wash your peppers before storing them! The moisture will encourage rot and turn your peppers slimy. If stored properly they will last up to two weeks in the fridge. This method works for sweet peppers (such as bell peppers) or spicy peppers (such as jalapeno, etc.).
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HOW TO STORE SUMMER SQUASH
Summer squashes are best stored in the crisper drawer of the refrigerator in a perforated plastic bag. Be sure to avoid any areas of the fridge where they might freeze as summer squash is susceptible to chilling injury. Pro tip: don’t wash your squash until you plan to use it! The added moisture will encourage rot.
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HOW TO STORE WINTER SQUASH
Winter squash includes butternut squash, spaghetti squash, pumpkin, acorn squash, and other thick skinned squash varieties. Winter squash’s ideal storage temperature is 50 degrees Fahrenheit, so storing it in a place as close to that temperature as possible is ideal. A cool and dark shelf in the pantry works well! It’s a good idea to keep your squash from touching each other so try wrapping them in cloth. If stored properly winter squash can last for 2 to 4 months.
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HOW TO STORE ROOT VEGETABLES
Root vegetables don’t do well in cold temperatures and should be kept at room temperature in a container where they can breathe. Wire mesh or natural fiber baskets/bags work best, though even a cardboard box with holes poked in it works well. The rule of thumb for root vegetables is low light and cool temperatures!
Potatoes: For potatoes be sure to cover the basket/box with a towel so no light can reach them. Be sure to keep them away from onions as well as that will make them go bad quicker.
Garlic: Garlic does best with cool temperatures and no light. Try storing your bulbs in a lidded terracotta pot with ventilation holes for optimal freshness.
Onions: Onions require excellent air circulation so a bowl is actually not best for them. It is best to store them in a mesh produce bag and hang them if at all possible.
Carrots/Parsnips: Carrots and parsnips are an exception to the no fridge rule for root vegetables and actually do best in the crisper drawer of the fridge. To stay crisp they need moisture so try wrapping them in a damp paper towel. With this method they can actually last for up to 6 months in the fridge!
Beets: Beets should be kept at room temperature and remain unwashed until you are ready to use them. Simply cut the top off, brush off any dirt, and place in a bowl with a damp towel over top. They will last up to 3 months!
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