Vegetables Storage: Shelf Life Of Vegetables

The biochemical processes in a fresh vegetables have not stopped after being vegetables harvested, which means that changes in them can be positive (ripening) or negative. Period of vegetables storage depends on many factors and the periods given here are an estimate. If the vegetables are not fully ripe they can be stored for certain period at room temperature until they reach full maturity and then keep them in the fridge. The vegetable should never be kept in sealed bags or boxes – allow it to breathe.

Melons and watermelons: Whole melons can be stored in a cool, dry, dark place up to ten days (note that for melon storage period depends on the variety and degree of ripeness). If cut, these fruits should be stored in the refrigerator in an open bowl.

Fresh legumes: In an open bowl in the fridge. Certainly, this vegetable can not be kept fresh for long so use it as soon as possible. If you still want to keep them for a longer period of time, refer to the freezing solution.


Radish and beetroot: Be sure to keep them free from leaves. If they did not cut off the leaves, it would draw moisture from the roots and thus they seemed to lose flavor and firmness. This applies if you have your own production or buying this vegetable with leaves directly from the farmers. Otherwise, the markets and shops are selling radish and beetroot already cleaned.

Broccoli: Store in an open bowl in the fridge. However, due to the characteristics of the vegetables that quickly decays and loses its properties would be best to use it as soon as possible.

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Brussels sprouts: The small head of sprouts can be packed in an open bowl and cover with a damp cloth. They can be stored in a cool place or in the refrigerator.


Cabbage: Cabbage can be stored on the shelf until a week ago. If you want to save the cabbage more than a week, then hold it in the fridge. If during storage outer leaves seemed dry or that are experience other adverse changes simply remove them before use. However, note that cabbage can begin to lose their freshness and moisture after a week, it would be a good use of it during this period.

Carrots: To preserve freshness longer cut off the green stems from carrots. Store them in a sealed bowl with plenty of moisture. Also, if you store them for a longer period of time, you can wrap them in a damp cloth or every couple of days immersed in fresh water. Pay attention to the quality of water used for immersion can significantly affect the quality of the root.

Cauliflower: These vegetables can be kept a few days in a sealed a bowl in the fridge. However, the cauliflower has the best flavor if you use it as fresh as possible.

Celery: It is good to keep it in the simple bowl with shallow water stored on the shelf.

Celery root: Celery can be preserved quite well in the fridge.


Cucumber: You can keep it in the fridge for up to 15 days. If you plan to use a cucumber in 1-2 days, you can keep it fresh in the room.

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Eggplant: It may well be kept in a cool room. Do not wash it because it does not like eggplant increased humidity around the leaves. For a longer storage keep it in the fridge but not in a sealed box or plastic bag.

Garlic: Keep it in a dark, cool and dry place.

Lettuce: Keep it moist in a sealed bowl in the fridge.

Leeks: These vegetables can be kept in the fridge for a while. One way to save some time fresh leeks is to pack it vertically in a container with a little water on the bottom. A layer of water should be such that only the lower part of the root is immersed. In this way you can keep leek in the pantry.

Onions: Keep it in a dark, cool, dry place that is well ventilated. If possible, keep it in a thin layer.

Potatoes: Store in a dark, cool and dry room in a wooden crate or in a paper sack.

Radishes: To avoid rapid loss of moisture, remove the leaves and store them in an open container. In this way cleaned and packed radishes keep in the refrigerator covered with a damp cloth.

Green Beans: Green beans keep in the refrigerator in an open container.


Spinach: Store in an open container in the fridge but avoid being compressed. Also make sure you allow it to cool as soon as possible and remove from the refrigerator only as much as you need, because spinach is susceptible to frequent temperature changes.

Pepper: If you plan to use it in a couple of days, you can keep it in the pantry. However, if you plan to store the peppers for a long time, keep them in the fridge. Do not wash before you decide to use it because it reduces moisture during storage.

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Tomatoes: Tomatoes can be kept in the refrigerator if the fruits are fully ripe. If you have a little less mature fruits, tomatoes can be easily stored in the pantry, which is recommended. Depending on the degree of maturity of this vegetable, in this way you can keep it up to two weeks. If you want to speed up the ripening of tomatoes pack them in a paper bag and put in one apple.

Zucchini: If you plan to keep it for several days, you can store it in the pantry. If however, you plan to keep it for longer than this period, store it in the fridge. Note that the zucchini sensitive to shocks and to avoid placing another heavier vegetables over them when storing in the fridge.

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