Making
your Winter Vegetables Last
A
look at optimal vegetable storage conditions
Storing 40
pounds of produce might seem a little daunting at first. The temptation to just leave everything on
the kitchen counter or to stuff it all into the fridge might appeal to you but
your vegetables just won’t last as long if you don’t take the time to organize
them and store them according to their ideal conditions. Below you will find a chart to assist you in
making your winter vegetables stay as fresh as possible for as long as
possible.
|
Vegetable
|
Optimum Temperature (degrees F)
|
Optimum Humidity
|
Approximate Storage Lie
|
|
|
|
|
|
|
Brussels Sprouts
|
32-40
|
95
|
3-5 weeks
|
|
Cabbage
|
32-40
|
95
|
3-4 months
|
|
Carrots
|
32-40
|
95
|
4-5 months
|
|
Kale
|
32-40
|
95
|
10-14 days
|
|
Leeks
|
32-40
|
95
|
1-3 months
|
|
Onions
|
32-60
|
65-70
|
6-7 months
|
|
Parsnips
|
32-40
|
95
|
2-6 months
|
|
Potatoes
|
39-60
|
90
|
4-9 months
|
|
Rutabagas
|
32-40
|
95
|
2-4 weeks
|
|
Shallots
|
32-60
|
65-70
|
6-7 months
|
|
Sweet Potatoes
|
55-60
|
80-85
|
4-6 months
|
|
Winter Squash
|
50-60
|
50-70
|
1-6 months
|
This table is
based off of information provided to vegetable producers so don’t worry if you
can’t provide the exactly conditions listed above. Keeping your produce out of direct sunlight
and free of standing water or condensation will help to inhibit decay. Keeping your potatoes, sweet potatoes,
shallots, garlic and onions in brown paper bags in the pantry should be enough
to keep them for quite a while. Winter
Squash can often be kept for weeks or months with no special conditions at
all. For leafy greens and thin skinned
root vegetables, refrigeration is the way to go. Put these into plastic bags with a paper
towel to absorb excess moisture and place the bag into your vegetable crisper
draw for best results. Happy eating!
