Here you will find tips on how to store and keep your vegetables fresh. It’s never fun to let your food go to waste.

You will also find many of our favorite recipes that we enjoy with our fresh vegetables. Click on vegetable for recipe links. We hope you enjoy them as much as we do. Bon appetite!

How to Store Your Vegetables to Retain Freshness

  • Arugula – As soon as possible, soak in cold water 5-10 minutes, rinse, and spin dry.. Wrap in paper towels and store in airtight container or zip-lock bag in your crisper drawer. Best when consumed within 5 days.
  • Basil –  Place in a glass of water as you would flowers. Be sure not to submerge leaves, only stems. Store on counter. You can also place in airtight bag and place in refrigerator crisper drawer. Make sure it is not rinsed and dry when choosing this method.
  • Beets – Trim leafy greens from beet, wash, rinse, dry and store in zip-lock bag in refrigerator.  Store beet root in a drawer or a shelf. Avoid washing the beets prior to storage in the fridge. Instead, wash just before cooking.  Kept cool, beets will last several weeks.  Store greens in airtight container and use within 5-7days.
  • Broccoli – Keep dry, then place in airtight container. Rinse just before eating.  You can blanch and freeze broccoli for long term storage as well!
  • Cantaloupe and Canary Melon – can be kept uncut on counter for 1-3 days. Once cut, store your melon in an airtight container or zip-lock bag. Will keep up to 3-5 days.  Cantaloupe freezes well and can be stored in a freezer bag.
  • Carrots – As pretty as they are, remove the greens as they deplete the carrot of both moisture and nutrients. Greens are edible and can be saved for other uses. Wash and remove dirt from carrots. Carrots can be submerged in water then placed in refrigerator for ultimate crisp and freshness for a couple weeks. Swap out cloudy water with fresh water. Alternatively, after washing, you can store them in sealed in airtight container or zip-lock bag.
  • Cauliflower – Keep dry, then place in airtight container. Rinse just before eating.  You can blanch and freeze for long term storage as well.
  • Collard Greens – wash, chop into large pieces; soak and wash again to remove all grit then store in zip-lock or airtight container in fridge. You can also blanch after you chop and then freeze for up to 10 months.
  • Dill –  Place in a glass of water as you would flowers. Be sure not to submerge leaves, only stems. Store on counter. You can also place in airtight bag and place in refrigerator crisper drawer. Make sure it is not rinsed and dry when choosing this method.
  • Green Bunching Onions – Place in a jar with 1-2 inches of water so roots are submerged, cover with plastic bag and place in fridge. Change water every 3 days – will keep fresh for over a week. You can also wrap onions in a paper towel, place in a zip-lock bag and store in your crisper drawer up to a week. If onions go limp, place in cold water.
  • Honey – Pure, raw, unpasteurized honey has no shelf life. Over time and cold weather it may solidify and crystallize . If it does, place jar in warm water bath (or the sun) and let it slowly come to room temp until it becomes pour-able again. Crystallized honey is great on toast!
  • Kale -wash, chop into large pieces;  then wrap in paper towels and store in zip-lock or airtight container in crisper drawer. You can also blanch after you chop and freeze for up to 10 months.
  • Kohlrabi –  Both bulbs and leaves are edible!  Remove leaves and store wrapped in paper towel lined airtight container or zip-lock bag for up to 1 week.  Kohlrabi bulbs can also be stored in paper towel lined zip-lock for up to 1-2 weeks.
  • Lettuce – Loose leaf lettuce should be rinsed and spun until all debris is removed. Store in a paper towel lined airtight container or zip-lock bag for maximum freshness for several days.  Heads of lettuce can be stored in bag it comes in. Before consuming, rinse, pull leaves from stem, wash/rinse again and spin. Alternatively, you can do this prior to storage and store as loose leaf lettuce.
  • Potatoes – store in cool, dry, dark area. Avoid washing until cooking.
  • Radish – Remove greens, rinse and store in airtight container 7-10 days.
  • Spinach  – As soon as possible, soak in cold water 5-10 minutes, rinse, and spin dry.. Wrap in paper towels and store in airtight container or zip-lock bag in your crisper drawer. Best when consumed within 5 days.
  • Summer Squash (Zucchini, Zephyr, Romanesco, Tiger-striped) –  Store in crisper drawer. Avoid washing until ready to use.  Softness is an indicator that you should use immediately. Will last in crisper drawer up to 5 days. To freeze, slice the rounds, blanch for 2 minutes, plunge in cold water, drain, and then seal in airtight containers or freezer bags. Will keep frozen up to 10 months to 1 year.
  • Swiss Chard – Similar to collards, yet more delicate, will store well wrapped in paper towels in an airtight container or zip-lock bag when rinsed and dried thoroughly. Can be sauteed or tossed in a fresh salad. Stems are edible and Rainbow Chard will had a wonderful  pop of color to your dish!
  • Winter Squash (Butternut, Acorn, Pumpkin, Spaghetti) – Store in cool, dry, dark area up to 4-6 weeks.
  • Watermelon – Store watermelon on counter until ready to cut. Slice or cube and store in airtight container. To store half, cover with plastic wrap in fridge.