Artichoke: Refrigerate unwashed for up to four days.


Asparagus: Refrigerate unwashed in a sealed plastic bag for up to four days.


Beans: Store unwashed in a sealed plastic bag or covered container in the refrigerator crisper drawer for up to three days.


Beets: Cut off greens 2 inches above the beets. Refrigerate greens separately in a sealed plastic bag for up to three days. Refrigerate uncooked beets in an open bag for about two weeks.


Broccoli: Refrigerate unwashed in an open plastic bag for up to three days.


Brussels sprouts: Refrigerate unwashed in an open plastic bag for up to three days.


Cabbage: Refrigerate unwashed for up to two weeks.


Carrots: Trim tops and root ends. Refrigerate unwashed, unpeeled in a sealed plastic bag for one to two weeks.

Note: Did you know that carrots and apples aren't good storage neighbors? Apples produce ethylene gas, which can affect the quality, longevity and flavor of carrots and other veggies.


Cauliflower: Refrigerate unwashed in an open plastic bag for up to five days.


Corn: Refrigerate unshucked ears in an open plastic bag; use within two days.


Cucumbers: Refrigerate unwashed for up to one week.


Eggplant: Refrigerate unwashed in an open plastic bag for up to three days.


Greens: Refrigerate in a plastic bag for up to three days.


Onions: Keep in a dark, well-ventilated area for up to three weeks.


Peas, green: Refrigerate unwashed, unshelled in an open plastic bag for up to two days.


Peas, snow and sugar snap: Refrigerate unwashed in an open plastic bag for up to two days.


Peppers, chili: Refrigerate unwashed peppers wrapped in paper towels for up to two weeks.


Peppers, sweet: Refrigerate unwashed for up to five days.


Potatoes: Keep potatoes in a dark, cool, dry, well-ventilated area for up to two months. Do not store with onions or in the refrigerator.


Pumpkin: Keep in a cool, dry place for up to one month.


Spinach: Refrigerate unwashed in a sealed plastic bag for up to five days.


Squash, summer: Refrigerate unwashed for up to four days.


Squash, winter: Keep unwashed in a cool, dry, well-ventilated area for up to four weeks.


Sweet potatoes: Keep unwashed in a dark, cool, dry, well-ventilated area for up to one week.


Tomatoes: Keep unwashed at room temperature until ripe; store out of direct sunlight.


Turnips: Refrigerate unwashed for up to one week.




Source: Birds & Blooms "Grow Veggies for Less"