How to Store Fall Veggies and Greens

Updated Sept 2, 2021

As we enter into our Fall CSA, we want to make sure our farm members know how to store all their fall veggies. Here’s our guide to keeping those veggies and greens fresh as long as possible!

Note: We wash all our greens before packing them, so you can eat them straight from the bag. If you’re storing greens from the grocery store or another source, we recommend washing and spinning them dry before following the storage tips in this post.

Arugula: For bagged arugula, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the arugula fresh. Store the sealed bag in the fridge.

Asian greens: For baby Asian greens, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the greens crisp. Store the sealed bag in your fridge. For larger cooking Asian greens, store in a 9×13 plastic container or sealed plastic bag with paper towels.

Basil: Trim the tips of the stem and place the sprigs in water–I use a half pint or pint ball jar–and keep on the kitchen counter out of direct sunlight. I recommend cooking with this tender herb sooner than later, but if you won’t be using it till later, loosely cover the jar with a plastic bag and change the water every couple of days. I do not recommend storing basil in the fridge, as the colder temperature may discolor the leaves.

Beets and Beet Greens: Beets should be stored separately from their greens. Trim the greens about one inch from the top of the beet, keeping the entire beet intact. Store the beets in an airtight bag or container in the fridge. Store the greens in a separate airtight bag or container in the fridge.

Broccoli: Wait to wash until right before eating. Wrap loosely in damp paper towels within an unsealed plastic bag. Do not store in an airtight bag or container. Store in the crisper drawer of the fridge.

Brussel sprouts: Remove sprouts from the stalk, using this method illustrated by Farmer Dan. Remove any brown or yellowing leaves from the sprouts, then store the sprouts in a plastic bag in the crisper drawer of the fridge.

Cabbage: Store in a loose plastic bag in the crisper drawer.

Carrots and Carrot Tops: Trim the tops from the carrots. Store the carrots in an airtight bag or container in the fridge. Store the tops in a separate airtight bag or container in the fridge.

Cauliflower: Wait to wash until right before eating. Store loosely in a plastic bag in the crisper drawer of your fridge. Do not store in an airtight bag or container.

Cilantro: See fresh herbs.

Fresh herbs (soft–cilantro, mint, parsley): Trim the ends. Place herbs upright in jar with the bottom of the herbs in about an inch of water. Cover loosely with a plastic bag and store in the fridge. Replace water every 2-3 days.

Fresh herbs (hard–chives, oregano, thyme): Wait to wash until right before eating. Wrap the herbs loosely in a damp paper towel. Place in a sealed plastic bag or airtight container in the fridge.

Head lettuce: Trim the base of the head. Rinse any dirt from the bottom of the leaves. Pat dry. Store lettuce leaves in a sealed plastic bag or container with a paper towel to collect moisture. Store in the fridge.

Kale, salad size: For bagged salad kale, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the kale crisp. Store the sealed bag in the fridge.

Leeks: Wrap loosely in plastic wrap and store in the crisper drawer. Do not trim. 

Peas (snow and sugar snap): Store the peas in an airtight bag or container in the crisper drawer of your fridge. Wash right before eating.

Peppers (sweet and hot): Place in an airtight plastic bag and keep in crisper drawer of the fridge. For information on freezing peppers, read this post.

Potatoes: Store in a paper bag or cardboard box (not plastic!) in a cool, dark place. Our potatoes have not been cured, so we recommend using them fresh within a few weeks rather than storing them over the next 4-6 months.

Salad greens: For bagged salad greens, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the greens crisp. Store the sealed bag in the fridge.

Salad radish: Radishes should be stored separately from their greens. Trim the greens about one inch from the top of the radish, keeping the entire radish intact. Store greens loosely wrapped in a paper towel in an airtight container or bag in the fridge. Store the radishes in an airtight bag in the fridge.

Salad spinach: For bagged salad spinach, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the spinach crisp. Store the sealed bag in the fridge.

Scallions: Store scallions upright in a glass or pitcher with about an inch of water in the bottom. Cover loosely with a plastic bag and store in the fridge. Change water every 2-3 days.

Sweet turnips: Store turnips unwashed in a plastic bag in the crisper drawer of the fridge.

Swiss Chard: Store Swiss chard leaves in a sealed plastic bag or container with a paper towel to collect moisture. Store in the fridge.

Tomatoes (slicing and cherry): Store outside of the fridge in a cool, dark spot. Use as soon as possible. Keep separate from eggplant and cucumbers.

Watermelon radish: Store in a plastic bag in the crisper drawer.