Leafy greens stay fresh longer if they’re rinsed, wrapped in a paper towel or tea towel, and refrigerated in a container or sealed plastic bag. You can do this with lettuce greens, bok choy, Swiss chard, kale and spinach.
Time saving tip – Washing and storing leafy greens as soon as you bring them home will make them more convenient to eat.
Note: Even if you buy prewashed greens it is a good idea to rinse them again when you get home.
Asparagus should be stored in the fridge. Keep the stalks moist by wrapping them with a damp paper towel or store the stalks upright in a bowl or glass of cold water.
Squash and root vegetables
Squash and root vegetables should be stored in a cool, dark, dry spot outside the fridge like a cupboard or root cellar. You can also store garlic, onions, potatoes, sweet potatoes, yams, pumpkins and rutabaga this way.
For the best-tasting tomatoes, store them at room temperature away from direct sunlight. This will help them ripen evenly. Once they are ripe they can be placed in the fridge.
Storage times are different for each type of vegetable