Learn how to store your vegetables for optimum freshness.
The vegetables you choose to buy and how you store them influences how fresh they stay. Here are our top tips for your fresh vegetables.
Asparagus: Look for tender straight stems with compact tips. Asparagus can be stored in an airtight bag in your fridge crisper. Use as soon as you can after purchase. If your asparagus has become soft, trim the end and stand in a glass of chilled water.
Avocado: Choose unblemished avocados showing a slight give at the stem end. To ripen, leave at room temperature. When ripe, store in the fridge for up to two days. When cut open, leave the seed in and brush surface with water or lemon juice and cover closely with cling film. The lemon juice will help to prevent the flesh from going brown. Storing unripe avocados in the fridge will prevent them from ripening.
Beans: Choose firm, unblemished beans and store in an airtight bag in the crisper compartment of your fridge.
Beetroot: Beetroots are best stored in a plastic bag in the fridge. Beetroot greens (the tops) are edible and are delicious used in salads. Cut the greens from the root and store them separately in the crisper section of your fridge.
Bok choy: Choose bok choy with glossy leaves and white healthy stems. Store in an airtight bag in your fridge crisper.
Broccoli: Choose broccoli that has tight a compact head that is blue/green in colour. Store in an airtight bag in your fridge crisper and use as soon as you can after purchase.
Brussels sprouts: Choose small, compact and firm heads that are bright green. Store in an airtight bag in your fridge crisper and use as soon as possible after purchase.
Cabbage: Select heavy heads of cabbage with shiny leaves and store in an airtight bag in your fridge crisper.
Capsicum: Choose capsicums with firm and glossy skins, no spots or shrivelled skin. Store your capsicum in an airtight bag in your fridge crisper.
Carrots: Choose firm, orange carrots with no signs of softness. Store your unwashed carrots in an airtight bag in your fridge crisper.
Cauliflower: Choose a clean white head with firm tight clusters heavy for their size. The leaves should be fresh and green. Store your cauliflower in an airtight bag in your fridge crisper.
Celery: Choose fresh bunches with a tight formation. Avoid browned or cracked outside stalks. Store unwashed celery in an airtight bag in refrigerator crisper with top and base removed (any clean unblemished bases are good flavour for soups and stews).
Chinese broccoli: Choose clean, crisp leaves and compact flowers. Chinese broccoli can be stored in an airtight container in your fridge crisper.
Chinese cabbage: Store Chinese cabbage in an airtight bag in your fridge crisper.
Corn:Select corn with a green husk. Corn can be stored for a short time in an airtight bag in your fridge crisper. It is best to leave the husk on to stop the corn drying out.
Cucumbers: Choose firm, fresh, dark green cucumbers. Cucumbers can be stored in your fridge crisper. Use cucumbers as soon as you can after purchase.
Eggplant: Choose firm, dark and shiny eggplant that is heavy for its size. It should have flesh that bounces back when lightly pressed. Try to avoid those with brown spots or shrivelled skin. Store in an airtight bag in your fridge crisper.
Fennel:Choose firm white fennel with fresh green leaves. Store fennel in an airtight bag in your fridge crisper. Use it as soon as possible after purchase.
Ginger: Ginger root can be frozen or stored in an airtight container to retain moisture. It will stay fresh for a week at room temperature or up to one month in the fridge.
Garlic: Garlic stored under ideal conditions in a dark, cool, dry place with plenty of air (ventilation) can last up to one year. Try to use fresh garlic within a few weeks of buying it and do not refrigerate it unless the garlic has been peeled or chopped.
Herbs: If you need to store fresh herbs, trim the stems then place them in a jar with about one to two centimetres of water in the bottom. To refrigerate herbs, place a plastic bag over them, then refrigerate.
Lettuce: Choose lettuce that is firm with crisp leaves and remember to check for decay at the stem end. Lettuce is best stored in an airtight bag in your fridge crisper. Use it as soon as possible after purchase. Do not store lettuce with melons, apples, pears, or other such (ethylene gas-emitting) fruits as they will cause the lettuce to turn brown.
Mushrooms: Look for freshness, firmness and colour. Withered mushrooms are a sign of age. Mushrooms are best stored in a brown paper bag in your fridge crisper (plastic makes mushrooms ‘sweat’).
Onions: Choose firm and unblemished onions. Chives, spring onions and leeks should be stored in an airtight bag in your fridge crisper. All other types of onions should be stored in a cool dark place in open trays. Avoid storing onions and potatoes together, as the gases they each give off will cause the other to spoil.
Parsnips: Choose firm, white, small parsnips with no signs of softness. Store in an airtight bag in your fridge crisper and use as soon as possible after purchase.
Peas: Frozen peas are convenient and available all year round. When in season choose fresh, firm, bright green peas that are not shrivelled or wilted. Store in an airtight bag in your fridge crisper.
Potatoes: Choose unblemished potatoes with no visible scars, damage or greening. Remove from plastic bags and store in a cool, dark, dry place away from onions. A cardboard box or brown paper bag is ideal. Do not refrigerate or store for longer than necessary as potatoes will turn green and go soft. If your potatoes become green or soft you should compost them or add them to your worm farm.
Pumpkin: Store cut pumpkin in cling film in your fridge crisper or at room temperature for whole pumpkins.
Radish: Select firm, fresh-looking radishes. Store in your fridge crisper with all tops and leaves removed. Use within a week of purchase. To restore crispness and crunch, stand in chilled water before using.
Silverbeet: Choose fresh, dark green bunches, with no signs of blemish or wilting. Store in an airtight bag in your fridge crisper and use as soon as possible after purchase.
Spinach: Choose fresh, dark green bunches, with no signs of blemish or wilting. Store in an airtight bag in your fridge crisper and use as soon as possible after purchase.
Sweet potato: Avoid sweet potatoes that are cracked, bruised or soft. Store in a cool, dark, well-ventilated place.
Tomatoes: Select bright coloured tomatoes free from blemishes. Store tomatoes at room temperature away from direct sunlight to allow for natural ripening. To avoid over-ripening tomatoes can be stored in your fridge crisper.
Zucchini: Choose zucchini with glossy, unblemished skins and no soft areas. Store zucchini in a bag (preferably paper or cloth to prevent ‘sweating’) in your fridge crisper and use as soon after purchase as possible.
Once cut or peeled, most vegetables are safest if kept in the fridge. Avoid leaving cut or peeled vegetables at room temperature for more than two hours
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