How to store vegetables
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Almost everything can be stored in the refrigerator except for bananas, tomatoes, potatoes, lemons, limes Garlic and onions. These items should be kept in a cool, dry area, but will experience strange changes if kept at too cold a temperature.
Artichoke, Globe Buds will keep several weeks at room temperature or up to two weeks in the refrigerator crisper. Keep them dry in a plastic bag.
Asparagus Do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and store spears in the refrigerator for up to two days.
Beet To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
Broccoli Heads will keep in the refrigerator for up to a week.
Cabbage Heads will keep for several weeks in the crisper compartment of the refrigerator.
Carrots Keep cool. Carrots will remain crisp in the refrigerator for 4 weeks or so if protected in plastic bags.
Cauliflower Keep in the refrigerator up to a week.
Celery Stalks will stay crisp for up to 10 days in the refrigerator.
Chinese Broccoli Keep in the refrigerator crisper for up to a week.
Cucumber Keep in refrigerator for 7-10 days. The flesh turns soft and translucent (and inedible) at very cold temperatures.