Food Q&A: Keeping Veggies Fresh

This week: How can I keep my celery crisp and my broccoli from molding?

Article By: Leslie Fink, MS, RD

Food Question and answers Keeping Veggies Fresh

Need ideas for coping with restaurant buffets? Want some good snack ideas? In our Q&A series, WeightWatchers.ca nutritionist and food editor Leslie Fink, MS, RD, answers readers' questions about food, nutrition and weight loss.

Q: I don't know how to store fresh veggies in the fridge. Do I take them out of their plastic bags? Is there anything special I should do before putting them in the fridge? How long can I expect them to last?

A: Although the best storage methods for fresh vegetables can vary within each vegetable category (green onions differ from Spanish onions, for example), here's a list with some basic guidelines. A few overall points to keep in mind first, though:

Refrigeration can damage some vegetables (such as potatoes), yielding an off-flavour or mushy texture.
Keep vegetables that are not stored in the refrigerator (such as potatoes and onions) away from heat sources and out of sunlight.
Some vegetables (like tomatoes and eggplants) can be left on the counter to ripen and then refrigerated to extend their lifespan.
When storing veggies in plastic bags, make sure to poke some holes in the bag to allow for proper air circulation. Or buy perforated plastic vegetable bags.
Keep vegetables and fruits in separate produce drawers because some fruits, such as apples and pears, produce a substance called ethylene that hastens ripening of other produce.
Do not store potatoes and onions together because they each give off gases that can cause the rapid decay of the other.
Although some vegetables can last for long periods of time when properly stored, try to use them sooner, rather than later, for optimal flavour and nutrient value.
Add crispness back to limp veggies like celery and asparagus by placing them stem-side down in a small amount of water; refrigerate until crisp.
Last but not least, do not wash vegetables until you're ready to eat them!

Vegetable	Storage Tips
Artichoke	Refrigerator life: 4 to 5 days. Add a few drops of water to a plastic bag.
Asparagus	Refrigerator life: 4 to 5 days. Wrap stalk bottoms in a damp paper towel and place in a loosely closed plastic bag.
Broccoli	Refrigerator life: 4 days. Store in an open plastic bag.
Cabbage, Whole	Refrigerator life: 1 to 2 weeks in a plastic bag.
Cabbage, Cut	Refrigerator life: 1 to 2 days if wrapped tightly in plastic wrap.
Carrots	Refrigerator life: Very variable. Store in their original plastic bag.
Cauliflower, Whole	Refrigerator life: Up to 5 days. Store stem-side up in a plastic bag.
Celery	Refrigerator life: Up to 2 weeks. Store in a plastic bag.
Cucumber	Refrigerator life: 1 week if waxed; less if not waxed.
Eggplant	Refrigerator life: 3 to 4 days. Store in a plastic bag.
Garlic	Shelf life: A few weeks to a few months, depending on size. Store in a dark, cool spot.
Green beans	Refrigerator life: 3 to 5 days. Store in a plastic bag.
Leafy Vegetables	Refrigerator life: 3 to 5 days. Wrap in a damp paper towel and place in a plastic bag.
Leeks	Refrigerator life: Up to 1 week. Loosely wrap in a plastic bag.
Lettuce	Refrigerator life: Varies greatly by type. Leave in plastic bags.
Mushrooms	Refrigerator life: Varies greatly by type. Store in a loosely closed paper bag on a refrigerator shelf and not in the produce drawer.
Onions, Whole	Shelf life: 3 to 4 weeks. Store in a cool, dry, open space.
Onions, Cut	Refrigerator life: 2 to 3 days if tightly wrapped in plastic wrap.
Peas	Refrigerator life: 1 to 2 days. Store in a plastic bag.
Peppers	Refrigerator life: Up to 1 week. Store in a plastic bag.
Potatoes, New	Shelf life: 1 week. Store in a cool, dark, dry place.
Potatoes, all-purpose and baking	Shelf life: Up to 2 months. Store in a cool, dark, dry place in a burlap, brown paper or perforated plastic bag.
Pumpkin	Shelf life: Up to 1 month in a cool, dry place.
Scallions (green onions)	Refrigerator life: Up to 3 days. Store in a plastic bag.
Squash (Winter), whole	Shelf life: Up to 3 months. Store in a cool, dry place.
Squash (Winter), cut	Refrigerator life: Up to 1 week if wrapped tightly in plastic.
Squash (Summer)	Refrigerator life: Up to 1 week. Store in a plastic bag.
Sweet Potatoes	Shelf life: Up to 1 month if stored in a cool, dry place; up to 1 week if stored at room temperature.
Tomatoes	Shelf life: Up to 2 days once fully ripe. Store at room temperature for the best flavour.