How to: Storing vegetables, part two

There are so many vegetables out there that we had to break our vegetable storage guide into two posts. Missed our first one? No worries. Check it out here. You should also probably check out our storage guide for fruits too!

We’ll get right to it: your essential flowered, podded, bulb and stem and root and tuberous vegetables storage guide.

FLOWERS AND FLOWER BUDS

  • Artichoke: Sprinkle with some water and refrigerate in an airtight plastic bag. These should last approximately a week; wash just prior to eating.
  • Broccoli: Spritz with water, then wrap loosely in damp paper towels in the refrigerator. Broccoli spoils quickly; consume within 2–3 days. Be sure to not store in a sealed plastic bag as broccoli requires air circulation (however, a perforated plastic bag is fine).
  • Cauliflower: Keep in a plastic or paper bag in the refrigerator stem-down to prevent moisture from collecting in the head, which can lead to spoilage. If you’ve already washed and cut the product, it can be kept for no longer than 3–4 days.

PODDED VEGETABLES (LEGUMES)

  • Black-eyed peas: Keep at room temperature in a closed container.
  • Chickpeas: Refrigerate in a covered glass or plastic container after opening, where it can be kept 3–4 days. Alternatively, you can freeze it for 1–2 months, but the texture will be softer after freezing and thawing.
  • Common beans (also known as kidney, pinto, navy or black beans): Store dried beans should be kept in a cool, dark and dry place. They will keep fresh for up to 12 months.
  • Fava beans: While it’s best to cook these the same day you purchase, you can store, if necessary. Unshelled beans can be kept in an open bag in the coldest part of the refrigerator for a week; shelled and peeled beans are good for about two days.
  • Garbanzo beans: See Chickpeas.
  • Green beans: Keep in a plastic bag in the refrigerator for 3–5 days. To freeze, wash and remove ends. You can leave whole, or cut into one inch pieces, before blanching, draining and storing in freezer bags/containers for 12–18 months.
  • Lentils: See Common beans.
  • Lima beans: Keep these refrigerated in a tightly-closed plastic bag.
  • Okra: Best while fresh, store loosely in a plastic bag in the refrigerator.
  • Peas: Keep in a plastic bag in the refrigerator to use within a few days. However, if the peas are already shelled, freezing them is the best way to go. Blanch, cool, drain and then freeze for up to six months.
  • Peanuts (in the shell): Keep in a cool, dry place for one to two months. After opening the package, peanuts can be placed in a freezer container or bag for 9–12 months. You can also place in the refrigerator in an airtight container for 4–6 months.
  • Snap peas: Refrigerate in a tightly-sealed plastic bag for up to five days.
  • Snow peas (also called Chinese pea pods): See Snap peas.

BULB AND STEM VEGETABLES

  • Asparagus: Keep cool and damp by storing upright in a container with about an inch of water. Cover loosely with a plastic bag. Or, wrap ends in moist paper towels and place into a plastic bag for up to four days.
  • Celery: See here.
  • Chives: Like asparagus, wrap in a damp paper towel, put in a plastic bag and keep in the refrigerator for 10–14 days.
  • Fennel: Keep in the crisper for up to four days. Fennel seeds can be kept in either a cool, dark place or in the refrigerator.
  • Garlic: Storing uncovered in a wire-mesh basket in your cupboard or beneath a small, overturned clay pot is ideal — however, the life of garlic decreases once cloves are removed. You can also store in a paper bag, egg carton or mesh bag, allowing plenty of dry air and little light. Do not refrigerate or store in plastic bags.
  • Kohlrabi: Cut leaves and stems that are close to the bulbous portion. You can keep the leaves in a plastic bag with a damp paper towel, and the bulbous portion in a plastic bag without a towel. Both can go in the crisper.
  • Lemongrass: Keep in the refrigerator tightly wrapped for up to two weeks.
  • Leeks: Keep unwashed and untrimmed for one to two weeks in the refrigerator; wrapping in a plastic bag may help retain moisture.
  • Onion: Keep in a cool, dry and well-ventilated place — do not place in plastic bags, which can reduce storage life.
  • Shallots: See Onions.

ROOT AND TUBEROUS VEGETABLES

Comments are closed.