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Here are some quick tips for how to best store your vegetables! If you would like more details, please see the links at the bottom of the page.

These crops do best in the fridge:

  • Leafy Greens: Asian Greens (Bok Choy, Joi Choi, Yokatta-Na), Arugula, Chinese Cabbage, Cabbage, Chard, Collards, Kale, Lettuce, Radicchio, Escarole, Spinach, Salad Mix
    Store in plastic bag, 33-36 degrees. Put a paper towel in the bag to keep greens crisp.
  • Brassicas: Broccoli, Broccoli Raab, Chinese Broccoli, Kohlrabi, Brussels Sprouts, Cauliflower
    Store in plastic bag, 33-36 degrees
  • Root crops/other: Beets, Carrots, Celeriac, Parsnips, Potatoes, Radishes, Turnips, Fennel
    Remove greens and store in plastic bag or container. These will all store longer unwashed.
  • Alliums: Garlic Scapes, Scallions, Fresh Onions ("Green Onions"), Leeks
    Store in plastic bag in fridge
  • Blueberries, Strawberries, Raspberries
    Keep in the coldest place in the fridge covered with a damp paper towel

Things that do well in the fridge but prefer slightly warmer temperatures:

  • Cucumbers, Eggplant, Green Beans, Peppers (sweet and hot), Melons, Summer Squash
    Ideal temperatures are 45-50 degrees.
  • Storage Onions
     Ideal temperatures are 40-50. These need dry conditions- they will sprout if stored in moist, warm places.

Things that should NOT go in the fridge:

  • Tomatoes, Basil, Winter Squash, Sweet Potatoes, Garlic
  • Winter Squash- ideal temp is 50-55
  • Sweet Potatoes- ideal temp is 55-60, should be stored in a dark place
  • Garlic- should be stored in a cool, dark, dry place

Flowers and Herbs

Flowers: Store flowers in plastic or glass vases with warm water. Make sure to cut the stems diagonally before adding to the vase, and remove lower leaves so they don’t sit in water. Ideal temperatures range from 36-55° for individual flowers.

Herbs (including Chives, Thyme, Oregano, Rosemary, Basil, Parsley, Cilantro, and Dill): Cilantro, Dill, and Parsley can be refrigerated in a glass of water about an inch deep and covered with a plastic bag. Basil can also be stored in water but should not be refrigerated. Chives, Thyme, Oregano, and Rosemary can be wrapped in a plastic bag and stored in the warmest part of the refrigerator.  For various freezing and drying techniques visit


Frisch, Tracy. How to Keep Fresh Fruits and Vegetables Longer with Less Spoilage. 1986. Published through NOFA NY.