Keeping vegetables fresh in the summer can be a challenge due to heat and humidity, but with the right methods, you can extend their shelf life and preserve their flavor and nutrients. Here are some practical tips:
🧊 1. Store in the Right Place
- Fridge (in crisper drawers):
- Leafy greens (spinach, lettuce, kale)
- Carrots, broccoli, cauliflower, peppers, cucumbers
- Zucchini, eggplant, green beans
- Countertop (cool spot, away from sunlight):
- Tomatoes, onions, garlic, potatoes (but not in the fridge—they lose texture and flavor)
Tip: Keep ethylene producers (like apples, bananas, tomatoes) away from sensitive veggies like leafy greens—they cause faster ripening/spoilage.
🥬 2. Wrap and Pack Wisely
- Leafy greens: Wrap in a paper towel, then place in a loosely sealed plastic bag or produce bag.
- Herbs: Place upright in a jar of water (like flowers), cover loosely with a plastic bag, and refrigerate.
- Mushrooms: Store in a paper bag in the fridge (not plastic, to avoid sliminess).
🌬️ 3. Control Moisture and Airflow
- Use produce-saving containers or ventilated bags to keep air circulating.
- Line drawers with paper towels to absorb excess moisture.
- Don’t wash veggies until just before use—moisture encourages mold and decay.
❄️ 4. Blanch and Freeze Surplus
If you have extra vegetables:
- Blanch briefly (boil for 30 seconds to 2 minutes), then plunge into ice water.
- Dry, pack, and freeze in airtight bags or containers.
Great for:
- Peas, beans, corn, carrots, greens
💡 Bonus Tips:
- Avoid overcrowding in the fridge — cold air needs to circulate.
- Revive wilted greens: Soak in ice water for 15–30 minutes.
- Inspect often: Remove any veggies starting to rot to prevent spoiling others.
Carrots
Carrots do best with moisture, so put them in a container filled with water, seal with plastic wrap, and store in the refrigerator. Or, wrap them in bubble wrap before stashing in the fridge: It will allow just enough moisture to reach the carrots if you prefer not to soak them in water.To keep onions fresh and flavorful, follow these simple storage tips based on the type of onion and your environment:
🧅 1. Whole, Unpeeled Onions
✅ Best Storage:
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Cool, dry, dark, and well-ventilated place (ideal temp: 10–20°C / 50–70°F)
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Use a mesh bag, basket, paper bag, or hang in pantyhose (tie a knot between each onion)
🚫 Avoid:
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Plastic bags or sealed containers – they trap moisture and cause mold
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Refrigerating regular onions – it softens them and increases sprouting
❄️ 2. Cut or Peeled Onions
✅ Best Storage:
-
Wrap tightly in plastic wrap or place in an airtight container
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Store in the refrigerator (use within 7–10 days)
Optional: Store cut onions in glass (not plastic) containers to prevent odor transfer.
🧄 3. Green Onions (Scallions)
Option A:
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Wrap in a damp paper towel and place in a zip-top bag in the crisper drawer
Option B:
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Store upright in a jar with 1 inch of water (like flowers), cover loosely with a plastic bag, refrigerate
🪱 Bonus Tip: Don’t Store With Potatoes
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Storing onions and potatoes together speeds up spoilage due to moisture and gas exchange.
Yes!
Chop, then flash-freeze on a tray. Transfer to a freezer bag. Use directly in cooked dishes (not good raw after freezing).