How to store vegetables and fruit at home

This is my blog where I keep notes  – and so we have fruit and vegetables among psychology, poetry and code. So be it.

I haven’t tested everything here.  I have simply re-organised information I have found around the web to make it more memorable.

Store outside of the fridge in clean water

Think flowers.

Asparagus

Beetroot with leaves still on

Cabbages & similar greens

Carrots with their leaves on (for a day or so)

Celery

Fennel

Leeks

Store at room temperature

Avocado (be careful not to bruise)

Brussel sprouts on the stalk

Cabbage

Garlic

Onions

Potatoes

Sweet potatoes

Tomatoes

Summer squash

Sweet potatoes

Winter squash

 

Sealed containers

Artichokes (with a little moisture)

Basil (with absorbent paper to keep dry)

Carrots (with plenty of moisture and give them a drink every few days)

Fava beans

Fennel (with a little water)

Green Garlic

Okra (eat fast)

Open container in the fridge with a dry towel

Arugula (Roquet) (Wash and dry first)

Beans (shelled)

Beets (without leaves)

Broccoli

Brussel sprouts (loose, off the stalk)

Corn

Cucumber

Radicchio

Radishs (without leaves)

Snap peas

Turnips

Zucchini

Sealed container in the fridge

Cauliflower

Greens (with a damp cloth)

Green beans (with a damp cloth)

Herbs

Crisper

Celeriac

Cucumber

Leeks (wrapped in damp cloth)

Parsnips

Spinach

Spring onions

Sweet peppers

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