How To Keep Vegetables Fresh Longer In Refrigerator Top Full Guide 2022

How To Keep Vegetables Fresh Longer In Refrigerator Top Full Guide 2022
  • Paul Kahan

Did you ever take the time to research questions regarding How To Keep Vegetables Fresh Longer In Refrigerator periods? You will be amazed at the variety of answers you get if yes. This guide will help you get to the root of how vegetables should be kept fresh.

Publican Anker relies on expert research to provide many perspectives and help you understand the vegetable better to preserve them for a long period. Read the article for more information.

How to Store Vegetables – Best Methods

How to Store Vegetables - Best Methods

In The Fridge

Are crisper drawers available in your refrigerator? Many refrigerators have crisper drawers. Some even allow you to adjust the humidity by closing the small vents (less humidity) on the drawers.

Low humidity settings are best for certain fruits, but high humidity is better for vegetables. Your fridge should maintain a temperature of between 33 F and 40 F.

  • Even when stored in the refrigerator, asparagus has a very short shelf life. When the asparagus stalk tips start looking dry and withered, you will know it’s time to throw it out. The asparagus will keep for about 2 to 3 days in the refrigerator. However, you can extend this period by following these steps.
  • The fridge can keep eggplant, celery, and peppers, as well as we provide the best way to keep zucchini fresh in the fridge, cucumber, artichokes, and peas, for up to seven days.
  • Green beans, yellow squash, summer squash, and summer squash can be eaten in 3 to 5 days.
  • Broccoli can last for between 3 and 5 days.
  • The lifespan of Brussels sprouts is between 3 and 5 days.
  • Cauliflower lasts for one week.
  • You can store carrots, turnips, and beets in a plastic bag for up to 2 weeks.
  • This is true for lettuce and other leafy greens. They will last anywhere from 3 to 7 days, depending on how delicate they are.
  • Mushrooms should be kept in the refrigerator for 3 to 5 days
  • Corn ears should be kept in their husks for at least 1 to 2 days.

Storing Tall Stalks

In particular, we are thinking of asparagus and green onions. This is the perfect place to use a quart-sized glass container.

Remove the rubber bands from the asparagus and trim the bottoms. Then, could you place them in a glass container? However, don’t crowd them. It is possible to divide a batch between two jars.

Then fill the stalks halfway with water. Cover them with a plastic bag and secure them with a rubber band. This will keep the asparagus fresh for at least one week.

This technique can be used with green onions too, but don’t trim their bottoms. If you are really lucky, the tiny white roots at their bottoms will grow. You can then plant the stalks in your yard, where they will provide green onions for as long as two years.

After they are planted, you can snip off as many green shoots as you like. You won’t be able to use the white ends of the plants without digging them up.

Cool, dry, and dark places

Some vegetables keep fresher for longer if they are kept in cool or room temperature places, away from heat and moisture. This could be a pantry or a kitchen cabinet, but not directly near your oven. Your pantry should be kept between 50 and 70 F, although 50 to 60 F would be better.

Keep in mind that darkening your pantry is important because if the veggies get too much light, they will think they are outside and start sprouting.

You can store these vegetables in your pantry:

  • Onions
  • Shallots
  • Garlic last in the fridge
  • Winter squash, acorn, spaghetti, and butternut are all hard squashes.
  • All kinds of potatoes, including sweet potatoes and yams.
  • Rutabagas

These items can be kept in the pantry for up to a week. If it is between 50-60 F, they will last longer.

Even if you have a strict climate control system in place, vegetables stored in your pantry are more likely to last in cooler months than in hotter seasons.

It would help if you kept your potatoes and onions separate in your pantry. If potatoes are kept near onions, they will sprout quicker.

On the Counter

There are many fruits that you can keep on your countertops, such as citrus and stone fruits. But tomatoes are the only thing you should keep.

What is that? What is it? They are. Technically, they are. We include tomatoes here because they are prepared and served in the same way as other vegetables.

Keep your tomatoes covered with plastic wrap and out of direct sunlight. Their texture will become grainy if they are kept in the fridge.

Keep Vegetables and Fruits Separate

Avocados can indeed be ripened by being stored in a cool bag with an Apple. It’s because ethylene is a gas produced by apples and pears, and other fruits. This accelerates the ripening of any other fruits or vegetables nearby.

While you may want your fruit to ripen quicker, this is not the case for vegetables. Vegetables are prone to spoilage, such as yellowing, wilting and general discoloration.

This means that your vegetables should be kept separate from your fruits. You might have one crisper drawer for vegetables and another for fruits.

Other than apples and pears and nectarines, kiwi and plums are also high-producing ethylene.

We have already discussed how onions should be kept from potatoes. This is not due to ethylene but because excessive moisture that onions emit can cause potatoes to sprout.

Anything whole lasts longer than any cut. Anything cut or peeled should also be kept in the fridge.

Store Vegetables to Keep them Fresh

Store Vegetables to Keep them Fresh

Leafy greens

If leafy greens are rinsed and wrapped in tea towels or paper towels, they will stay fresher for longer. This is possible with spinach, bok choy, and Swiss chard.

Tip: It’s a time-saver to wash and store leafy greens immediately after they arrive home.

Notice: It is a good idea to rinse them once you return home, even if you purchase prewashed greens.


Keep asparagus in the refrigerator. The stalks can be kept moistened by wrapping them in damp paper towels or storing them upright in a glass or bowl of cold water.

Tender Salad Greens and Lettuces

Tender fresh greens like baby spinach, mesclun, and spring mix are the most delicate. It’s better to eat them immediately instead of letting them sit.

It is always disappointing to see a bag of greens turn into a pile of slimy leaves when you open it.

You can extend the shelf life of salad greens by removing them from the fridge as soon as possible after you have returned from grocery shopping or received your delivery.

Sort the greens by opening the bag in which they came. You should remove any leaf that is becoming mushy or brown and root it out. To prevent spoilage, add paper towels or a dishtowel to absorb excess moisture.

Line a clamshell container with dried paper towels or a dish towel before you put the greens in. You can fold a paper towel and place it in a bag. Seal the bag with a clip. You can use them within one week.

Some lettuces will be more resilient than others. Lettuce in ahead, such as romaine and iceberg, can be kept in the refrigerator for up to two weeks. You can keep it fresh for as long as possible by cutting off the ends but leaving it in its original state. You shouldn’t wash these suckers until they are ready to be used.

Please keep them in a bag with a piece of paper towel inside. Place the bag in the crisper drawer. You might also want to: Avoid eating fruits such as bananas, apples, and avocados. They emit gases that can accelerate the death of lettuces.

Hardier Greens

This is kale, collard, mustard greens, bok-choy, Swiss Chard, full-grown, mature spinach, and other greens. They are usually packaged in a bunch rather than in a bag or clamshell. Like our tender green friend’s spinach, it should be stored in a bag or bowl with a paper towel.

Other greens perform best when the rubber band or tie that holds them together is removed before you store them. Wrap them in paper towels, and place them in a sealed bag in the refrigerator. They will keep for up to two weeks.

You can freeze your harder greens if you don’t plan to use them in a matter of days. If you want to freeze your hardier greens, the best way is to blanch them first. Blanching has two main benefits: It stops enzyme activity that can cause loss of flavor or texture and cleans the leaves from any dirt and organisms.

Here’s how to do it:

  • Wash the leaves well.
  • Remove any woody stems that are not necessary for greens, such as kale.
  • Dip them in boiling water for one second.

Tongs or a spider can be used to transfer the leaves to a bowl of water for a quick dunk. Then dry them thoroughly with a salad spinner. Finally, freeze the leaves flat on a baking tray to keep them separated and not altogether in one big clump. You can also freeze them in large clumps.

After they have frozen completely, transfer them into a freezer bag. They can be stored in the freezer for 6-8 months. The frozen greens can be used immediately in soups, stews, and smoothies without defrosting them.



As we mentioned, mushrooms should be kept in a paper bag rather than a plastic bag. This is because mushrooms are very watery and can get trapped in plastic bags. They can breathe in a paper bag.

Besides that, many cooks neglect to clean their mushrooms properly, as they have been taught that mushrooms should not be wet. It turns out that this is false. This article will explain how to clean mushrooms properly before you cook them.

Squash and root vegetables

Root vegetables and squash should be kept in cool, dark, dry places outside the fridge, such as a cupboard or root cellar. This is also a good way to store garlic, onions, sweet potatoes, yams, pumpkins, and rutabaga.


To get the best-tasting tomatoes, keep them at room temperature and away from direct sunlight. This will ensure that they ripen evenly. They can then be stored in the refrigerator once they are fully ripe.

Bell Peppers and Fresh Chiles

You can keep bell peppers in the fridge for up to 2 weeks, regardless of whether they are green, red, orange, or yellow. Please put them in a bag and place them in your crisper drawer. The same goes for hotter chili peppers, such as habaneros and jalapenos. You can freeze peppers if you need them to last longer.

You can wash them and cut them into any size you like. Then, remove the membranes and seeds from the fruit and place them on a baking tray to freeze flat. After they have frozen, could you place them in a freezer bag?

They can be kept in the freezer for up to six months. You can freeze chiles whole or sliced ( more info here). Or you can preserve them by preserving them in citrus juice and vinegar to make pickled Chiles.


You don’t need to wash your cucumbers if you buy them from the store. If you buy them from the farmer’s market, however, you will need to wash them thoroughly and dry them completely to remove any dirt or grit that may have clung to them. This will speed up their death. There are a few things you can do.

They can be placed in the refrigerator wrapped in a dishcloth or paper towel. Or, you can leave them on your counter. To keep them from getting wet, wrap them in a plastic bag.

Keep them out of the off-gassing fruits, as I said in the tender greens section. You should eat them within five working days. You can also store them longer by making easy spicy pickles from cucumbers.


You might know the cornfields or farms near you. The school of thought suggests cooking corn to wait until the water boils before you pick up an ear.

Unfortunately, I don’t live near a cornfield, so I buy my corn from the supermarket and sometimes at a farmstand. The corn adage is true. It tastes the best rights reserved after it has been picked. Corn becomes more starchy the longer it stays in storage.

This is fine for baking and some other purposes. However, if you are using fresh sweet corn, it is best not to delay eating it. Keep the corn in its husk until you are ready to cook and peel it. You can wrap it in plastic bags and keep it for up to a week.

You can freeze corn if you need it to be stored for longer periods. Blanch the corn ears in boiling water for about a minute, dry the cob thoroughly and freeze it. You can also remove the kernels from the corn cob by placing them in boiling water for a minute. The kernels can then be frozen in a sealed freezer bag for up to a year.

Brussels Sprouts and Cabbage

Did you know that Brussels sprouts are tiny cabbages? You could think of them as cabbages for gerbils. They are adorable! You can keep them in a bag and store them in the refrigerator.

They will last for at most one week and up to two weeks. The stalks will keep the sprouts longer, but I have only seen them in person once.

Because it lasts so long, a whole head of cabbage is great to grab, red, green, Napa, or Savoy.

You could wrap it in plastic wrap or wrap it yourself if they didn’t come with such wrappings. Once it is wrapped, could you place it in the refrigerator? Although a crisper drawer is best, cabbages can sometimes be too large to fit in the drawer. It will keep fresh for up to two weeks.

Broccoli and Cauliflower

Both of these similar-looking vegetables come from the same crucifer family and need similar storage methods. Both whole heads and pre-cut florets last a lot longer than bagged florets.

Storing broccoli and cauliflower in loosely wrapped plastic bags is the best way to keep them fresh. Although it will keep for up to a week, it is best to use it sooner than later.

Broccoli, cauliflower, and other vegetables are great choices for freezing. Once they are frozen, you can cut them into florets and place them on a sheet pan. For the best flavor, eat within six months.


Limp celery can be a very sad sight. It would help if you kept your celery hydrated, as Maxine Builder, my former colleague wrote. Celery’s water pressure is what gives it its wonderful crunch. Wrap it in foil and keep it in the fridge.

Moisture should not be trapped with the celery’s ethylene gas. Celery stalks can also be stored in sealed plastic bags or submerged in a Mason-jar or a 1-quart container. You can partially revive your celery if it is already limp by soaking it in water for at least an hour.

Maybe you also need:

How long can I store canned vegetables?

You can keep canned vegetables for up to 2 years. To help you track how long the can have been stored, label it with the date.

Certain canned vegetables have a “use by” date. This indicates how long food will remain at its best quality, as determined by the manufacturer. Safe to eat canned goods that have not been damaged or properly stored after this date.


How do you make vegetables last longer?

  • Use produce bags. Use breathable produce bags to store fruits and vegetables so that they can absorb moisture and oxygen. You can also use a breathable produce bag to protect your vegetables and fruits from moisture.
  • Be aware of cold-sensitive items.
  • Know your ethylene produce.
  • Some products can be left out of the fridge.
  • Get rid of the water from your vegetables.

How do you store vegetables in the fridge without plastic?

Keep loose produce in the crisper. Your drawer will be kept clean by the produce bag. Carrots. You can either cut off the ends and store them in a container in the refrigerator or upright in a glass with water.

How do you keep vegetable crisp in the fridge?

Keep it refrigerated in aluminum foil and not plastic wrap to keep it fresh. This will allow the ethylene gas that it emits to escape. After each use, wrap it tightly.

What vegetables should not be refrigerated?

Garlic, Onions, and Shallots

Alliums should not be kept in the refrigerator, except for spring onions and scallions. These bulbs should be kept in a cool, dry, and dark place. Avoid putting them in plastic bags. Let your garlic, shallots, and onions breathe!


Leading experts recommend that you keep your lettuce fresh as one of the best ways for food preservation. It would help if you, therefore, learned how to balance preservation and food degradation. This will save you money and protect your health and your family’s health. Thank you for reading!

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