Vegetables to Refrigerate

 Vegetables to Keep in the Refrigerator or Root Cellar

Most produce stores best in cold, moist conditions, which makes the refrigerator the ideal place to keep it. Because refrigerators tend to dry things out, keep produce in the produce drawer or in perforated plastic bags to increase relative humidity. Root cellars are a great option for long-lasting root crops such as carrots or beets. 

Asparagus: Store asparagus by placing the spears upright in an open container (such as a drinking glass or a jar) that contains about an inch of water. Cover the asparagus loosely with a produce bag. It should keep for 10 to 14 days.

Beans (snap): Keep snap beans such as green beans in a perforated produce bag in the refrigerator and they should keep for about a week. Note that their condition will deteriorate faster if they are kept below 40°F.

Brussels sprouts: Store sprouts in a perforated plastic bag in the refrigerator for up to a month.

Broccoli: Store broccoli in a perforated plastic bag in the refrigerator for up to 2 weeks. Do not wash it prior to putting it in the fridge, as this can encourage bacterial rot.

Cabbage: Cabbage can be stored in the refrigerator in the produce drawer for up to 4 to 5 months.

Cauliflower: As with broccoli, store cauliflower in a perforated plastic bag in the refrigerator. Do not wash it prior to storage; it should keep for 2 to 3 weeks.

Radishes: Radishes keep well in cold conditions. Store in a perforated plastic bag in the refrigerator for up to a month.

Root Crops: Carrots, Beets, Turnips, and Parsnips

Carrots, parsnips, beets, turnips, and other root crops should either be stored in a root cellar (if you have one) or in a refrigerator properly.

Store small amounts in the refrigerator in a perforated plastic bag, where they will keep 2 to 3 weeks.

Store large amounts in a root cellar or another cool, dark, humid place. Brush the roots clean of any clinging garden soil. If tops are still attached, twist or cut them off one-half to one inch above the roots. Bury the roots in buckets of sand. Add a layer of slightly damp sand to either polyethylene bags with breathing holes or to the bottom of plastic containers such as 5-gallon plastic buckets. Then add a layer of carrots and more sand to the container. Storage temperatures should be just above freezing.