Storing your Veg.
The key to getting the best out of your lovely vegetables is storing them at the right temperatures. As a basic rule, veggies fall into two categories: those you should keep in the fridge and those that need to be a little warmer. To avoid temperature changes and moisture loss, it’s wise to store all your vegetables in the dark. Especially potatoes!
Another thing to keep an eye on is the humidity. Just like all living things, vegetables are made mostly of water. When they’re harvested, they’re cut from their water source; it’s important to delay the loss of water to keep your vegetables at their best for as long as possible. Some vegetables can be stored in plastic containers to seal in the humidity and reduce air movement. These include broccoli, carrots, kale and parsnips - really any of your veggies that can tolerate fridge temperatures (listed below). Any vegetables that are stored in the fridge should be packed loosely because the closer they are, the less time they’ll last.
There are a few crops which do better in a slightly drier environment. In particular, onions, pumpkins, garlic and squash should be kept separately in a dark cool room or cupboard to stop them from rotting and sprouting. It’s also important to keep any fruit separate from the vegetables as fruit will release a ripening agent (ethylene) which can prematurely spoil your crops.
One last tip! In general, it's better not to wash vegetables before storage. Instead, gently brush off soil when you receive them and wash as and when you need them.
At a glance
Best kept in the fridge:
Asparagus, beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, collard greens, corn, kale, leeks, lettuce, parsnips, peas, spinach, turnips.
Best kept in a cold, humid location:
Cucumber, lima beans, okra, peppers, potatoes, green beans, sweet potatoes, aubergine, tomatoes.
Best kept in a cold, dry location:
Garlic, onions, squash, pumpkins.