If you’ve had the experience of having certain vegetables pile up in your fridge, it is important to pay attention to the best ways to store those veggies. Here’s a few tips:

  • Don’t wash the dirt off the vegetables—they keep better that way.
  • Check your vegetables periodically for little bad spots. It doesn’t mean you have to toss the vegetables, but make sure to cut those spots out before the rot spreads…and then use that vegetable sooner than later.
  • When you store vegetables in plastic bags (good for carrots, turnips, rutabaga, cabbage, etc.) make sure to remove as much air as possible from the bag. Then close tightly.
  • For veggies that you aren’t storing in the fridge, make sure they are covered. Light is not good for storage—potatoes will turn green, garlic and onions will start to sprout faster if they are in the light, etc.
  • Chop off the tops (such as carrots, beets)—the greens rot faster and that rot can spread to the rest of the veggie.
  • Aside from the fridge, a good place to store vegetables is a dry, cool (around 50 degrees), dark place, although some people recommend damp, not dry for potatoes and sweet potatoes.