Freshness Extended: The Ultimate Guide to Storing Your Harvest
Storing Fruits & Vegetables
After months of planting, tending, and harvesting, your garden has finally rewarded you with a bounty of fruits and vegetables.
You’ve put in the hard work, braving the early mornings and late evenings, battling pests, and enduring the elements to bring in your harvest. Now, it's crucial to ensure that none of your efforts go to waste. Storing your produce properly not only preserves its freshness but also extends the joy of your harvest well beyond the growing season.
This guide will help you keep your fruits and vegetables fresh for as long as possible. Bookmark this page or print it out to keep these vital tips at your fingertips.
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Apples
Room temperature 1-2 days; refrigerator crisper up to 1 month
Beans (Green or Yellow)
Refrigerator crisper to 3 days
Beets, Carrots, Parsnips, Radishes, Turnips
Refrigerator crisper 1 to 2 weeks
Berries, Strawberries, Blueberries
Refrigerator crisper 2-3 days
Broccoli
Refrigerator crisper 3-5 days
Brussel Sprouts
Refrigerator crisper 1-2 days
Cabbage
Refrigerator for up to 2 weeks
Cauliflower
Store in plastic bag; in refrigerator 1 week
Chard
Refrigerator crisper 2-3 days
Corn
Refrigerator crisper 1-2 days
Cucumbers
Refrigerator crisper up to 1 week
Eggplant
Refrigerator 1-2 days
Fennel
Refrigerator in plastic
Herbs
Refrigerator crisper 2-3 days
Kohlrabi
Refrigerator in plastic bag
Leeks & Scallions
Refrigerator crisper up to 1 week
Lettuce, Spinach, and other Leafy Greens
Refrigerator crisper 5-7 days for lettuce and 1-2 days for greens
Melons: Watermelon and Muskmelons
At room temperature until ripe. Refrigerator 3-4 days for cut melon
Nectarines, Peaches, Pears
Refrigerator 5 days
Onions (Red, White, Yellow)
Dry onions: room temperature 2-4 weeks
Peas
Refrigerator 2-3 days
Peppers
Refrigerator crisper up to 2 weeks
Summer Squash and Zucchini
Refrigerator 2-3 days
Tomatoes
Room temperature. Once cut store in refrigerator crisper 2-3 days.
Winter Squashes, Pumpkins
Room temperature for curing; then cool dry storage area for 3-6 months
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