How to Store Fresh Vegetables
Most fresh vegetables need to be stored in the refrigerator to stay fresh for very long. Store vegetables at room temperature only if you’re using them that day. Vegetables differ in how long they stay fresh stored in the fridge:
Artichokes and asparagus: Use within two to three days of purchase.
Bell peppers: Up to two weeks.
Broccoli and cauliflower: Consume within a week.
Cabbage: Keeps for one to two weeks.
Carrots: Stays good for several weeks.
Celery: Keeps for one to two weeks.
Corn: Use the same day of purchase.
Cucumbers and eggplant: Keep for one week in the cold crisper drawer.
Garlic: Garlic lasts longer in the refrigerator, so if you don’t use it often, keep it chilled.
Green beans: Within three to four days of purchase.
Leaf greens (beet tops, collards, kale, mustard greens, and so on): Consume within one to two days.
Mushrooms: Use within a week.
Salad greens: Rinse thoroughly, trim, and dry completely before storing wrapped in paper towel or in plastic bags in the crisper drawer. Keeps for three to four days.
Spinach: Trim, rinse, and dry thoroughly before storing for two to three days.
Summer squash (zucchini and yellow squash): Store for up to a week.
Onions, potatoes, shallots, and hard-shelled winter squash don’t need to be refrigerated. They stay good for several weeks to a month when you store them in a cool, dry, dark drawer or bin.