We are entering one of my favourite seasons…the season of fresh fruits and vegetables! Yay! I love nothing more than sitting down at the table and enjoying a colourful plate of delicious produce. Yum! However, like the Canadian growing season, these fruits and vegetables last only for a limited time. In this post, I will show you how to store fresh vegetables to extend their shelf life. You can also check out my article, Best Ways to Keep Fresh Fruit Fresh, by clicking here. Now, let’s get started!
First, I want to share a quick tip that I use at home. To avoid wasting fruits and vegetables by forgetting them in the crispers, I prepare them in advance so they are ready to eat. This works best if you plan to consume them right away or within a day or two. I wash, cut, and dry the produce, then store it in old plastic fruit and veggie trays. This also gives me a great way to reuse those annoying plastic containers! Prepping the food in advance makes for fast, healthy snacks and school lunches. It may feel like a chore, but it really saves time when you’re in a hurry. I keep the trays at eye level in the fridge so I don’t forget about them 😉
I also support local farmers during the growing season by buying produce from farm stands or the Farmers’ Market. If you can’t do this, no worries! But if you can, the fruits and vegetables usually taste fresher and better. Plus, you can reduce plastic waste by buying items that don’t need packaging, such as cucumbers and celery stalks. I always save plastic produce bags so I can reuse them later for storing food.
Finally, I recommend understanding how fruits and vegetables emit different levels of ethylene gas and how it affects their shelf life. You might be wondering, “What is ethylene gas?” Click here to find out! Now that that’s sorted, let’s focus on the main point of this article: how to store fresh vegetables to extend their shelf life.
List of Common Vegetables- How to Store
Artichoke- DO NOT store artichoke in the crisper. Instead, place them in a jar with water if they still have a stem (like putting flowers in a vase). Ensure the stem is completely submerged in the water and change the water daily. Artichoke without stems can be stored in a bowl of water. Weigh them down with a plate so that they are completely submerged and change the water every day. Keep them in the fridge for up to a week. Store artichoke in the coldest part of your fridge, which is the centre section towards the back.
Asparagus- Ideally, asparagus should be eaten the day that they are picked or purchased for the best taste. However, they can keep in the fridge for up to 4 days if stored similarly to flowers in a vase. Cut the ends and place the asparagus in a jar that contains about an inch of water. Make sure that the spears are facing upwards. Change the water when it starts to look cloudy. Keep asparagus fresher by placing a plastic bag over the spears.
Beans- You should eat yellow and/or green beans quickly after purchasing them, as they will taste better! DO NOT wash them prior to storing them in the fridge. First, make sure to remove any spoiled beans. Keep beans in an airtight container in the crisper. You can place a paper towel in the container to soak up excess moisture. This will help to keep them fresher. Change the paper towel when it becomes damp. Beans are sensitive to ethylene gas, so do not place them close to vegetables or fruits that produce high levels of this gas (e.g. apples, avocados, peppers, grapes).
Beets- Beets can last several months in the fridge. However, they do have a tendency for drying out. To store beets, first cut off the green tops to about one inch. DO NOT wash away dirt or remove skin prior to storing because it will dry them out faster. Line your crisper with a paper towel and then place your beets on top. If you need to store other items in the crisper, keep the beets in a plastic bag. Like other root vegetables, beets can also be stored in a cool, dark location (cellar) for up to 2-4 months.
Broccoli- Broccoli is best stored in the fridge in its original packaging or in a breathable bag. It should be kept in the crisper. If broccoli starts to go limp, you can revive it by giving it an ice bath. First, cut the broccoli into florets and then place them into an ice bath for 15-30 minutes. Afterwards, allow them to dry. The broccoli should come back to life!
Brussel Sprouts- This vegetable needs to be eaten up quickly for maximum freshness and best taste. Prior to storing, remove any wilted leaves. Keep brussels sprouts on the stalk and DO NOT wash them before storing. Keep them in a plastic bag in your crisper. If you prep the brussels sprouts in advance, place them in an airtight container and ensure to eat them within a few days.
Cabbage- Cabbage can last in your fridge for several weeks. Before storing, remove any wilted or damaged leaves. Store in a plastic bag.
Carrots- Always store carrots in the refrigerator to maintain freshness. Keep in a sealed bag in the crisper. DO NOT wash prior to storing as they will spoil faster. Remove any greens. Carrots will stay fresh for about one month. If carrots are cut, wrap them in a damp paper towel and seal them in a plastic bag. Place them in the crisper. Sometimes, carrots can start to go limp. If this happens, you can try submerging them in cold water for one hour. This may encourage them to ‘spring back to life’! Slightly limp carrots can still be used in stews and stir-fry. Try not to store carrots next to high ethylene gas producers like broccoli, asparagus, apples, and stone fruits.
Cauliflower- Store cauliflower in the fridge crisper in a perforated plastic bag. DO NOT wash prior to storing. Place the cauliflower with the stem facing upwards to avoid the creation of excess moisture. If you do cut the cauliflower in advance, make sure it is completely dry and then store it in an airtight container. It will last in the crisper for up to 5 days.
Celery- Celery is sensitive to ethylene gas, so it should not be stored next to other high ethylene gas producers in the crisper. Moreover, it should not stay in a plastic bag because it will trap the ethylene gas that the celery produces, which will cause it to go bad quicker. Instead, remove any plastic wrapping (if that’s what it came in) and wrap it in aluminum foil. The foil will help trap moisture in the celery, keeping it fresher longer. If you have time, you can also wash and cut it up into pieces and store it in a container with a bit of water. This will maintain moisture and freshness. When stored correctly, celery can last for up to 2 weeks in the fridge!
Corn on the Cob- Store fresh corn on the cob in the refrigerator to help preserve its natural sugars. Keep the husks on to lock in moisture so that it doesn’t dry out. Place corn in a plastic bag and loosely close it, allowing for some air circulation. Corn should not be stored at room temperature because it will go starchy.
Cucumbers- Remove any store bought packaging. Wash debris off the cucumbers and dry with a towel. Wrap each cucumber individually in a paper towel and place side-by-side in a zip-lock bag. Store cucumbers on the top shelf of your fridge or in the door, as they don’t like to get too cold. Keep away from other ethylene gas producers. If you cut cucumbers in advance, place them in an airtight container with water. Change the water every few days to avoid spoilage.
Eggplant- Wrap unwashed and uncut eggplant in paper towels and place in an unsealed bag. Store in the crisper. Keep away from ethylene gas producers to maintain freshness. Eggplant will last for up to a week in the fridge.
Fennel- Detach stalks and fronds from fennel bulb and store separately. Wrap fennel in a kitchen towel or paper towel. Fronds can also be wrapped in this manner (however, in a dampened towel) and store in an open bag. Fennel should be stored on the top shelf or door of the refrigerator.
Herbs- Herbs are divided into two categories: soft herbs and hard herbs. To identify which is which, look at the stem. If it easily bends, it is considered a ‘soft’ herb (e.g. coriander, basil, parsley). If the stem is more ‘woody’, it is a ‘hard’ herb (e.g. thyme, rosemary, sage). Soft herbs can be stored by first washing them gently in a bowl of water. Lay them flat on a towel to fully dry. Once dry, fill a glass jar halfway with water and place the herbs stems down into the water. Place a plastic bag over the top of the herbs/jar to lock in moisture. Hard herbs can also be washed and set out to dry. Next, dampen a paper towel and roll the herbs in it. Place in a plastic bag and store in the fridge with the bag undone. Basil is too delicate to stay in the fridge. Instead, place basil (stems down) into a jar that is half full of water. Store at room temperature and away from direct sunlight.
Garlic- Garlic stays freshest when you keep all the cloves together. It likes to be stored in a cool, dry place that is away from direct sunlight. However, garlic doesn’t like being too cold! You can store it in a paper bag or a bowl to encourage dry air circulation. Never keep garlic in a plastic bag or it will spoil faster. Store garlic away from other ethylene producers like potatoes and onions. If you have peeled or chopped garlic that is leftover, place it in an airtight container and store it in the fridge for a few days. Whole garlics can last up to 4-6 months when kept in a cool/dry location!
Ginger- Ginger lasts longer if stored in the fridge in an airtight container in the crisper. If you have cut and/or peeled the ginger, wrap it tightly in plastic wrap and keep it in the crisper.
Greens (e.g. spinach, kale, lettuce)- DO NOT wash greens prior to storing, as they will quickly go mushy. Gently place greens in a glass container with a paper towel to absorb excess moisture. Seal the container and place it into the fridge. DO NOT pack your greens too tightly together or else they will spoil faster. If your lettuce bunch is looking a bit wilted, try trimming the bottom of the root and then placing it in a vase with the leaves facing upwards with half and inch of water. Loosely drape a plastic bag over top of the leaves. You may be lucky enough for the greens to perk up after a day! If they don’t, likely the lettuce was too past its prime.
Leeks- Leave leeks uncut and unwashed until ready to use. Wrap them in a moist paper towel and place them in an airtight container in the crisper.
Onions- DO NOT store whole onions in the refrigerator. Instead, keep them in a cool/dark place with air circulation. DO NOT seal them in a bag or container because they need to breathe! Keep onions away from moisture and from large appliances/ the stove. Ensure to store onions away from potatoes and sweet potatoes. Once cut, place the rest of the onion in an airtight container and store in the fridge.
Parsnips- Remove any green tops before storing. Place in an airtight container and store anywhere in the fridge. Parsnips emit low levels of ethylene, so they are safe to be beside ethylene sensitive fruits/vegetables such as leafy greens, broccoli, and cabbage. They will stay fresh for a few weeks.
Peas- Store fresh peas in a perforated plastic bag or container in the crisper in your fridge. The sugar in peas converts quite quickly to starch, which causes them to turn brown. So, it’s best to eat them within a few days of purchasing. However, they can last up to one week in the crisper when stored properly. Cooked peas should be kept in an airtight container and spread out, so they are not in one big clump!
Potatoes/ Sweet Potatoes/ Yams- Store in a cool, dark place that has air circulation. DO NOT keep them in the fridge because they will turn brown. On the other hand, do not store them in a warm area like beside large appliances that give off heat. It is best to place these root vegetables away from onions, bananas, and other ethylene producers.
Radishes- Remove any green tops before storing. Place in an airtight container and store anywhere in the fridge. Radishes emit low levels of ethylene, so they are safe to be beside ethylene sensitive fruits/vegetables such as leafy greens, broccoli, and cabbage. They will stay fresh for up to three weeks.
Squash- Store squash in a cool/dry spot that is away from direct sunlight. Keep away from bananas and other ethylene producers. Squash will stay fresh for months. If you are unable to cook an entire squash, peel and cut the rest and store it in a sealed container in the fridge. You can then use it when you are ready!
Sweet Bell Peppers- Seal whole peppers in an airtight container and store in fridge. Try to use an entire pepper at one time, as they do not keep very well once they are cut. They will last in the fridge for 1-2 weeks when whole.
Tomatoes- Whole tomatoes should always be stored at room temperature. If they are in the fridge, the skin will go mushy faster. Line a container with a paper towel and place the tomatoes upside down to keep them fresher for longer. Tomatoes are delicate, so handle with care so that they don’t bruise. Sliced tomatoes need to be stored in the fridge to avoid bacteria growth. Store sliced tomato in an airtight container and try to use them within a day or two.
Turnips- Remove any green tops before storing. Place in an airtight container and store anywhere in the fridge. Turnips emit low levels of ethylene, so they are safe to be beside ethylene sensitive fruits/vegetables such as leafy greens, broccoli, and cabbage. They will stay fresh for up to a few weeks.
Zucchini- Store whole zucchini in a plastic bag that is loosely closed. Place them in the crisper. If you would like to store sliced raw zucchini, line a plastic container with a dry paper towel, and spread the slices on top. Make sure that the container is well sealed with a lid. Cooked zucchini should cool and then be kept in an airtight container in the refrigerator.
Freezing Vegetables
If you have too many vegetables or don’t have time to eat them, you can store some in the freezer. For example, spread peas onto a cookie sheet lined with parchment paper and place them in the freezer for several hours. Once frozen, transfer the peas to a bag or container and return them to the freezer. Freezing the peas on the tray first prevents them from sticking together.
Wash, peel, and blanch carrots in boiling water for four minutes, then give them a quick ice bath. After that, place them on a baking sheet and put them in the freezer. Once frozen, transfer them to a freezer-safe bag. It may be tempting to skip these steps and throw the carrots directly into the freezer, but doing so makes them taste awful when cooked! Many vegetables, such as broccoli, eggplant, and green or yellow beans, require blanching before freezing.
Finally, some vegetables, like zucchini and cucumber, cannot go in the freezer, so enjoy them while they are fresh.
Enjoy this wonderful season of fresh fruits and vegetables!
Now you are ready to go out and to buy your fresh produce. If you would like to learn more ‘tips and tricks’, please check out my article, ‘Reducing Food Waste at Home‘, by clicking here.
SOURCES
Alfaro, Danilo. How to Store Herbs So They Last Longer. The Spruce Eats. Jan 7, 2020. How to Store Fresh Herbs
Andriani, Lynn. How to Store Garlic So It Stays Fresh As Long As Possible. Martha Stewart. Dec 2, 2024. How to Store Garlic So It Stays Fresh for Longer
Beninati, Dana. How to Store Cucumbers. Food Network Kitchen. May 24, 2023. How to Store Cucumbers | Food Network
Best Ways to Store & Use Broccoli. Love Food Hate Waste. Best Ways To Store And Use Broccoli – Love Food Hate Waste Canada
Food Network Kitchen. How to Store Asparagus: Keep Those Spears in Top Shape. Food Network. April 14, 2020. How to Store Asparagus | Food Network
Foster, Kelli & Rivera Wawrzyn, Andrea. How to Store Brussels Sprouts to Keep Them Fresher Longer. The Kitchen. Jan 3, 2025. The Best Way to Store Brussels Sprouts (They Stay So Fresh!) | The Kitchn
How to Store Green Beans to Stop Them From Going Bad. Steps Toward Sustainability. February 25, 2024. How to store green beans to stop them from going bad
Huyok, Linda. Storing and Preserving Cabbage. Michigan Fresh. April 2012. HNI09-Cabbage.pdf
Klein, Ariel. How to Store Peas for a Long Time. Real Simple. June 16, 2023. How To Store Peas For a Long Time
Laseter, Elizabeth. How to Store Fresh Tomatoes. All Recipes. March 29, 2021. How to Store Fresh Tomatoes
Lui, Novella. How to Store Fennel. Eating Well. May 20, 2022. How to Store Fennel
Marr, Kristen. How to Store Lettuce, Kale & Leafy Greens for Weeks. Live Simply. Nov 8, 2023.
How to Store Lettuce, Kale, and Leafy Greens for Weeks – Live Simply
Master Class. How to Store Cauliflower: 3 Ways to Preserve Cauliflower. Master Class. Dec 17, 2021. How to Store Cauliflower: 3 Ways to Preserve Cauliflower – 2025 – MasterClass
Master Class. How to Store Eggplant: 3 Ways to Preserve Eggplant. Master Class. Jan 23, 2022. How to Store Eggplant: 3 Ways to Preserve Eggplant – 2025 – MasterClass
Nunez, Kristen. How to Store Artichoke to Keep Them Fresh and Green. Martha Stewart. March 24, 2025. How to Store Artichokes So They Stay Fresh and Green
Nunez, Kristen. How to Store Beets So They Stay Fresh for Months, According to Experts. Martha Stewart. October 30, 2024. How to Store Beets the Right Way, According to Experts
Nunez, Kristen. How to Store Carrots the Right Way. Martha Stewart. September 6, 2024. How to Store Carrots the Right Way
Stockton, Lesley. How to Keep Your Produce Fresh for Weeks (Hint: It’s Not Always in the Fridge). Wirecutter NY Times. Aug 8, 2023. How to Keep Your Produce Fresh for Weeks | Wirecutter
The Ultimate Guide on Storing Sweet Peppers to Keep Them Fresh for Longer. How to Store Things. The Ultimate Guide on Storing Sweet Peppers to Keep Them Fresh for Longer – HowToStoreThings.com
Upgraded Home Team. How to Store Whole and Cut Leeks. Upgraded Home. Jan 10, 2022. How To Store Whole And Cut Leeks (Do This!) | Upgradedhome.com
Young, Erica. How to Store Corn on the Cob. Taste of Home. Oct 7, 2024. How to Store Corn on the Cob to Keep It Fresh and Sweet
