While certain sections of the food pyramid come in and out of fashion (carbs, protein, dairy), vegetables are forever. That’s because the research has consistently shown that eating veggies is associated with reducing negative health outcomes, including heart disease and stroke — and some research shows it can even make you feel happier.
Many veggies are loaded with fiber, which can help keep you feeling fuller, longer, and are also ZeroPoint® foods — meaning you never need to feel hungry when you have carrot sticks or a hearty vegetable soup at the ready. And while we recommend stocking up on veggies, having to toss past-its-prime produce that you never used is a sad waste of food and money. That said, nothing ruins a salad or sandwich faster than soggy spinach or mealy tomatoes. So read on to find out how experts recommend you store your veggies so they last as long as possible while staying in great condition.
How to store veggies
Although a few vegetables, such as potatoes and tomatoes, should be stored on a countertop or in a pantry, most can go straight into the fridge.
The first step to making fridge vegetables last is to keep them cold but not too cold. The “just right” temperature: 40°F. If you go any lower, you’ll risk freezing the produce, says Julie Garden-Robinson, Ph.D., R.D., a food and nutrition specialist at North Dakota State University.
To prevent veggies from drying out and getting soft, wrinkled, and limp, you should also keep the environment humid. You can either place vegetables in a moisture-trapping plastic bag (sealed or open) or in the humid crisper compartment (typically the big drawers at the bottom of the fridge) — or double up and do both.
The next time you rearrange the fridge to make room for your produce haul, move fruits like apples and pears as far away from the veggies as possible. “As they ripen, these fruits release ethylene gas, which can cause nearby veggies to yellow and spoil,” says Garden-Robinson.
How to tell if produce is past its prime
If you forget to use up a bunch of lettuce or a head of cauliflower in time (hey, it happens), check out the food’s color, texture, and aroma to determine if it’s OK to eat. If you just see a few wrinkles on veggies like carrots, celery stalks, or peppers, keep ‘em; these can still be used in soups and other cooked dishes. But if the item is slimy, discolored, smells off or you spot mold, toss it, says Garden-Robinson. It's definitely not worth getting sick over.
Below are specific tips for how to best store some of the most popular vegetables — as well as how long you can expect them to last, even under the ideal conditions.
How to store broccoli
How to store it: Place the head of broccoli in a ventilated bag (such as a perforated one or a plastic bag with the top left open) and keep in the refrigerator.
How long it lasts: Five to seven days.
How to store carrots
How to store them: Place whole carrots in a ventilated bag with a damp paper towel, which keeps veggies from drying out. Store baby carrots in the baggie they came in.
How long they last: Whole carrots: two to three weeks; baby carrots: about a month. A whitish color on baby carrots is a sign they’ve lost moisture. They’re still safe to eat, they might just be a little dry.
How to store cauliflower
How to store it: Wrap the cauliflower in a dampened paper towel, then place it in a plastic bag in the fridge.
How long it lasts: Three to five days.
How to store cucumbers
How to store it: Refrigerate the cucumber in a ventilated bag.
How long it lasts: Four to six days.
How to store leafy greens, like lettuce and spinach
How to store them: Store in a clean plastic bag with a few paper towels to soak up any excess moisture that can lead to sogginess. Then place in the crisper drawer.
How long they last: Three to five days.
How to store tomatoes
How to store them: Yes, they’re technically a fruit…but since they often end up in salads, we’re including them. Keep whole tomatoes, including baby tomatoes and those that are on the vine, out of the fridge (they lose firmness and flavor when chilled). Once you slice them up, store tomatoes (and any other cut up veggies) in a closed container in the fridge. “This prevents them from drying out and also from taking on the flavors of other foods,” says Garden-Robinson.
How long they last: Whole tomatoes: five to seven days outside of the fridge; sliced tomatoes: two days in the fridge.
How to store mushrooms
How to store them: If the container they came in has holes for ventilation, you can keep the mushrooms in that. If not, place in a paper bag, then refrigerate. (FYI, mushrooms that are stored in plastic bags will become slimy.)
How long they last: Three to seven days.
How to store onions
How to store them: Keep whole onions on a pantry shelf or anywhere that’s cool and dry. If they’re stored in the fridge or, on the flip side, in a warm area (such as near a dishwasher or stove) they spoil faster. Once cut up, however, you should stash onions in the fridge in an air-tight container.
How long they last: Whole onions: at least a month; cut onions: a week or less.
How to store peppers
How to store them: Place the veggies in the fridge—no bag needed.
How long they last: Four days to two weeks.
How to store zucchini
How to store it: As with cucumbers, you can keep zucchini in a plastic bag in the fridge.
How long it lasts: Five to seven days.
The bottom line
It’s no surprise that vegetables are good for you — so it’s a smart idea to prioritize having more veggies around to incorporate into your meals and snacks. To do that without having to run to the grocery store, farmer’s market, or your own garden if you’re so lucky, proper storage is key: Generally, you want to keep veggies in a cool, humid environment such as your fridge’s crisper drawer, so they last as long as possible.
This content is for informational purposes only and does not constitute medical advice, diagnosis or treatment. It should not be regarded as a substitute for guidance from your healthcare provider.