Storing Our New Veggies

Here are some quick tips about storing some of our new additions of garlic, eggplant, onions, peppers, and beans. Gotta keep those veggies for as long as possible!


Refrigerate?: No

At Freshest: 1 week

Optimal Storage: Store loose or in a breathable bag in a cool place. Refrigeration can lead to browning and off-flavors.

Freezing: Wash, peel, slice about ⅓-in/8-mm thick, blanch with ½ cup/120 ml lemon juice per 1 gl/3.8 L water, immerse in ice water, drain, then freeze in airtight container, leaving ½-in/12-mm of headspace.

Usage: Salt the flesh of older eggplant to remove bitterness.

Garlic and Shallots

Refrigerate?: Unpeeled, no; peeled, yes

At Freshest: Unpeeled, a few weeks to several months (garlic will last a bit longer); peeled, up to several weeks

Optimal Storage: Store unpeeled garlic and shallots in a cool, dark, and dry place in a well-ventilated container such as a basket or mesh bag. Do not store in plastic. To help prevent the heads from drying out, leave the papery skin on and break off cloves as needed. If peeled, store in an airtight container in the refrigerator.

Freezing: Peel garlic or chop shallots and store in an airtight container. Both will lose crispness when thawed but will retain most of their flavor.

Usage: In gardens, green garlic leaves can be used just like green onions. Similarly, if garlic grows a shoot while in storage, that can be eaten as well. Even garlic flowers are edible and have a mild flavor. Garlic scapes can also grow small shoots of garlic after being stored for several weeks.

Blend garlic with basil or blanched kale stems and other ingredients to make a pesto, which can be frozen for up to 6 months.

Green Beans

Refrigerate?: Yes

At Freshest: 3 to 5 days

Optimal Storage: Green beans and peas are fragile vegetables; they quickly degrade in quality, even at cold temperatures. Store unwashed peas and beans in the refrigerator in a breathable bag in the high-humidity drawer, but try to eat them as quickly as possible.

Freezing: Blanch, immerse in ice water, drain until dry, and then place in an airtight container.

Usage: If the pods are too tough to eat (this can happen when beans are over mature and bulging from the pods), they can still be shelled and eaten or refrigerated in an airtight container and used within 2 days.

Although often the ends of the beans are cut off before cooking, they need not be—remove only the stem end and enjoy the rest of the bean.

Salvage less-than-ideal green beans by removing any that are soft to the touch or slimy. Wash the remainder in cold water.

Briefly cooking older green beans can enhance their flavor.


Refrigerate?: No

At Freshest: Whole, several months; cut, 7 days

Optimal Storage: Store whole onions in a cool, dark, dry, well-ventilated place. Do not store in plastic. Remove onions with mold or other signs of dampness immediately so others aren’t affected. Storing in hanging sacks is a great idea, as it encourages ventilation. Do not store near potatoes; onions will cause the potatoes to sprout. Partially used onions should be stored in an airtight container in the refrigerator, with the peel left on if possible.

Freezing: Remove the skins and root. Chop and freeze raw. Don’t blanch. Plan to use in cooked dishes when thawed.


Refrigerate? Yes

At Freshest: Whole, 5 to 7 days; cut, 3 days

Optimal Storage: Do not wash until ready to use. Store in a breathable bag in the low-humidity drawer of the refrigerator. Store cut peppers in an airtight container in the refrigerator.

Freezing: Wash and core peppers, chop and lay out on a baking sheet to freeze, then transfer to an airtight container. Can also be blanched. Or roast peppers and then flatten them and pack into zip-top freezer bags. Best used for cooked dishes, as crispness can be lost when thawed.

Usage: Drying (hot peppers)—If you have a lot, string them up together and hang in a well-ventilated place in the sun as long as the evenings don’t get cool enough to cause dew. Alternatively, use a dehydrator or place in the oven at 120ºF/50ºC for several hours until fully dry.

Green peppers last a lot longer than red peppers, which are fully ripe when picked. All peppers start out green on the plant, then change to red or yellow, purple, etc.


Reference:, I want to store vegetables

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