Storage Is Key to Making Your Vegetables Last

We thought it might be helpful to explain how to select and store fresh vegetables so they'll last longer in your house.

In general, most vegetables should be stored in your refrigerator's crisper or humidifier. Although they need some moisture, don't wash them before you put them away, since this tends to make them wilt faster. If you don't have a good crisper, try wrapping the vegetables in plastic.

Broccoli: Select crisp stalks and flowers that are dark green with no yellow. Store them wrapped in plastic. Your broccoli should keep three to four days in the refrigerator.

Brussels sprouts: Select tight, firm sprouts with good color. Avoid puffy, soft or malodorous ones. Store the sprouts in plastic; they should keep three to four days in the refrigerator.

Cabbage: Select tightly closed heads. Avoid heads with worm holes or bruises. They'll keep for several weeks in the crisper if wrapped in plastic.

Carrots: Select firm and well-shaped carrots, and avoid any that are limp. The greens should look fresh, not wilted. To store, remove the greens and keep carrots for a week or two in the refrigerator. You can use the greens in a soup stock.

Cauliflower: Look for white, clean, firm flowers. The leaves should be green and fresh. They will keep for about a week in the refrigerator if wrapped in plastic.

Celery: The celery bunch should be tightly closed, with no bruises or cracks, and the leaves should look fresh. They'll keep for about two weeks in the refrigerator if tightly wrapped.

Cucumbers: Buy those that are slender, firm and dark green. Avoid any that are too large or have shriveled ends. They'll keep for about a week in the refrigerator.

Greens: The darker the better. Leaves should be fresh, not spotted or torn. Wash and spin dry. Keep in a tightly sealed bag in refrigerator for two to three days.

Mushrooms: Look for tightly closed caps. Avoid spongy or pitted tops. These will keep for a day or two in a paper bag in the refrigerator.

Onions: Look for firm and well-shaped onions, with no soft spots. Avoid any that have sprouted. Keep in a cool, dry place, not necessarily in the refrigerator.

Peas: Select young pods that are green and velvety. Keep them uncovered and cold, and eat as soon as possible.

Peppers: The color of peppers should be uniform and dark. They should be firm and well shaped without wrinkled skin. They'll keep for about a week refrigerated in a plastic bag.

Potatoes: Avoid any with a greenish tinge or sprouts. Make sure they are firm and unblemished. Store in a cool, dark place for a week or two, not in the refrigerator.

Tomatoes: Tomatoes are technically fruits, but people tend to think of them as vegetables. Good tomatoes should be firm and plump with good color. People who really love tomatoes will tell you never to refrigerate them. If the tomatoes are ripe when you buy them, and you want to keep them longer, try putting them in the butter compartment of your refrigerator (the warmest part) for a few days.

© 2001, Sheldon Margen, M.D., and Dale A. Ogar, Los Angeles Times Syndicate