Storing Vegetables

Storage Guide For Fresh Vegetables

Most everyone loves vegetables, I know I do.  Correct storing is vital to vegetables' taste and freshness, and necessary to preserve their vitamin content.  Some vegetables need to be wrapped or covered in the refrigerator to prevent moisture loss.  I hope this guide will bring you some helpful tips!

What to store in a cool room, away from bright light:

Mature Onions, Potatoes, Sweet Potatoes, Waxed Turnips, Winter Squash.

What to refrigerate covered or keep in a vegetable crisper:

Asparagus, Beans (snap or wax), Beets, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Corn (if husked), Cucumbers, Leafy Greens, Leeks and Scallions, Parsnips, Shelled Peas, Green Peppers, Radishes, Summer Squash, Turnips (unless waxed).

What to refrigerate uncovered:

Lima Beans, Peas in a Pod, Corn in husks.

What to store at room temperature:

Tomatoes

Vegetables kept in a refrigerator's vegetable crisper will keep well for several days or longer.  If you don't have a crisper, a closed plastic bad is a good substitute. 

For optimum nutritive value, color and eating quality, harvest or hold vegetables the least possible time before preparing and cooking.  As vegetables mature their sugar turns to starch, which is why older peas and corn are less sweet.  You can add a pinch of sugar when cooking older vegetables, but never add baking soda.  This was done years ago to keep a bright green color, but properly cooked vegetables retain their lively green color anyway.  Baking soda is cooking water destroys many nutrients, especially Vitamin B.

I have followed this guide my mother gave me for over a year now and have had great success.  I am sure you will too.  It has saved me tons of money.  If you can think of any other vegetables for me to add then please leave me a comment.