Artichoke, Globe
Buds will keep several weeks at room temperature or up to two weeks in the refrigerator crisper. Keep them dry in a plastic bag.

Artichoke, Jerusalem
As with other root crops, the simplest method of storage is to leave it in the ground. It keeps 1 month in a dark, cool place away from intense cold. Keeps well in boxes packed with peat moss.

Asparagus
Fresh asparagus will keep in the refrigerator 7-10 days after harvesting. Break off the rough ends and stand upright in 1 inch of water.

Bean, Broad
Keep freshly harvested pods in the refrigerator up to two weeks. Shelled beans can be dried.

Bean, climbing or dwarf
Do not wash after harvest. Keep in the refrigerator for up to a week. They can be canned or pickled.

Beet
Roots will keep for up to 3 weeks in the refrigerator and the leaves for up to a week if stored in an airtight plastic bag. Roots can be pickled or canned.

Broccoli
Heads will keep in the refrigerator for up to a week.

Brussels Sprouts
Early winter sprouts left on the stem and hung in a cool dry place will keep for up to a month. Singly harvested, they will keep for 7-10 days in the refrigerator. In both cases, remove all discolored leaves and wash just before using.

Cabbage
Heads will keep for several weeks in the crisper compartment of the refrigerator. Cabbage can be pickled as sauerkraut.

Carrots
Carrots can be left in the ground in cool winter areas. The soil must be kept well drained. Leave the leafy tops attached. Once harvested, the tops can be removed and the carrots stored in containers packed with dry sand. Keep cool. Carrots will remain crisp in the refrigerator for 4 weeks or so if protected in plastic bags. They can be pickled or canned.

Cauliflower
Keep in the refrigerator up to a week. Florets can also be pickled.

Celery
Stalks will stay crisp for up to 10 days in the refrigerator. Leaves can be dried and chopped and used as a dried herb for flavoring purposes. Seeds are also dried and used in soups and pickles.

Chayote
Freshly picked chayote will keep in the vegetable crisper for 1-2 weeks.

Chilies
Keep in a cool, dark place for up to a week or in a sealed container in the refrigerator for 3 weeks. Chilies are excellent dried.

Chinese Broccoli
Keep in the refrigerator crisper for up to a week.

Chinese Cabbage
Keeps well in the refrigerator for several weeks. Keeps for months in a cool, dry place such as a cellar. When ready to use, discard outer discolored and battered leaves. Interior leaves will be firm. Never store in plastic bags.

Chinese Spinach
Leaves should be picked and eaten immediately since they go limp after harvesting. Good in salads or steamed.

Cucumber
Keep in refrigerator for 7-10 days. The flesh turns soft and translucent (and inedible) at very cold temperatures. Cucumber is the ideal pickling vegetable, especially when young.

Eggplant
Fresh fruit will keep 7-10 days in the refrigerator. A good pickler.

Endive
Will keep up to two weeks in the crisper. Inner leaves are best for salad.

Fennel
Leaves will only keep for a couple of days in the refrigerator.

Garlic
Leaves are left attached to the bulb then left to dry in clumps in full sun for a few days. Never let the bulbs get wet. Hang in an open mesh bag in a dry, airy location.

Ginger
Mature rhizomes store well in a cool, dry place. If stored too long the flesh becomes dry and the flavor becomes bitter. Once dried, it can be ground into powder.

Kohlrabi
Bulbs can be stored in the refrigerator for 7-10 days.

Leek
Keeps 7-10 days in the refrigerator.

Lettuce
Keeps 7-10 days in the crisper.

Marrow Squash
Handle carefully and do not wash or brush skin. Keep up to a week in the refrigerator.

Mushrooms
Store in the refrigerator 5-7 days. Do not store in plastic bags. They may be dried or pickled.

Okra
Will keep a few days in the refrigerator.

Onion
Store bulbs in a cool, dry place in an open weave mesh basket or bag to allow free air circulation. Do not store with other vegetables.

Parsnip
Keep in the ground 2-3 months after reaching maturity in cool-cold climates. Keep the beds dry. The low temperatures will convert the starches to sugar, providing a sweet flavor. Freshly harvested vegetables will keep in the refrigerator 2-3 weeks. They may keep a week or two in a cool, dry cupboard.

Peas
Pods keep for a short time in the refrigerator. They quickly loose their sugar content. Some varieties freeze well. Peas are best picked and quickly prepared.

Pepper
Sweet peppers will keep up to a week in the refrigerator. They make great pickles, and hot varieties can be dried.

Potato
Keep harvested potatoes in a cool, dark place with good air circulation. Young or "new" potatoes should not be stored long.

Pumpkin
Handle carefully and do not wash or brush the skin of fruit before storing. Keep for several months in a cool, airy place or in boxes. Check occasionally for rotting or damage to skin and flesh.

Radishes
Keep 7-10 days in the refrigerator crisper.

Rutabaga
Rutabagas have a long storage period in or out of the refrigerator.

Shallot
Bulbs will keep in a cold, dry place for several months or the flesh may be chopped and frozen.

Snow Peas
Pods keep for a short time in the refrigerator but will lose their sugar content within a few days.

Spinach
Leaves will keep in the refrigerator for up to a week but they are better if eaten immediately.

Squash
Handle carefully and do not wash or brush skin of fruit before usage. Keeps up to a week in the refrigerator.

Sugar Snap Peas
Pods keep for a short time in the refrigerator. The seeds will lose a great deal of sugar content within a few days.

Sweet Corn
Sweet corn quickly looses its sugar content and the kernels become starchy. Use as soon as possible. Freezes well.

Sweet Potato
Do not wash before storing. Will keep up to 4 months. Do not refrigerate.

Swiss Chard
Keeps up to 2 weeks in the crisper but is best eaten when freshly picked.

Taro Root
Will keep several months in a cool, dry place.

Tomato
Tomatoes will keep 2-4 weeks in the refrigerator although they tend to lose flavor over long periods. They can be pulped then bottled or processed into soups and sauces and frozen.

Turnips
Can be stored in or out of the refrigerator.

Water Chestnut
Examine the vegetable for rotten spots and remove damaged corms. Unpeeled, they will keep in bags in the refrigerator for up to 2 weeks. If peeled, store in water to prevent browning for up to 2 weeks. Water must be changed daily. They can be dried and ground into a flour. Flavor and texture is lost by canning.

White Radish
If the root is solid, it will keep in the refrigerator at very low temperatures for several weeks. They can be eaten raw, cooked, dried, pickled, fermented or preserved in brine.

Witloof
Witloof does not store well and becomes limp soon after exposure to light. A greening of leaves indicates development of a bitter taste.

Zucchini
Handle carefully and do not wash or brush the skin before storing. They will keep up to a week in the refrigerator.