How To Store Leafy Vegetables in the Fridge? (how to do it the right way)

There is a pleasure to be had in the snapping of lush greens or the crunching of raw carrots that have recently been purchased from the market (yessir).


However, maintaining the freshness of those perishable items once you have brought them into your home can be a difficult task, to say the least.


This leads us to the question: how to store leafy vegetables in the fridge? After doing the research, here’s what I uncovered…


Best Method: After being washed, wrapped in a paper towel or tea towel, and stored in the refrigerator in a container or a plastic bag with a seal, leafy greens maintain their quality for a longer period of time. You are able to accomplish this with lettuce greens, bok choy, Swiss chard, and kale.



After conducting an additional investigation, I discovered new information that is important for you to be aware of; therefore, I ask you to kindly continue reading…



4 Most Popular Veggies & How To Store Them in The Fridge (thank me later)

1. Red and Green Bell Peppers, as well as Fresh Chiles


Bell peppers of any color can be stored in the refrigerator for up to two weeks with very little attention required, regardless of whether they are green, red, orange, or yellow. Simply place them in a plastic bag, and then place the bag inside the crisper drawer in your refrigerator.


The same is true for chili peppers with a higher heat level, such as habaneros and jalapenos. You may freeze peppers with relative ease if you wish to keep them for a longer period of time. After they have been washed, sliced (into whatever size you like), and the seeds and membranes have been removed, lay them out flat on a baking sheet and place them in the freezer.


Once they are completely frozen, you can place them in a bag made specifically for freezing and store them in the freezer for up to half a year. Chiles can be pickled by macerating them in citrus juice or vinegar, or they can be frozen whole or diced before being frozen. Another option for preserving chiles is to freeze them.


2. Greens and lettuces for salad that are young and tender


Your sensitive fresh greens, such as arugula, baby spinach, mesclun, spring mix, and so on, are the most delicate type of vegetable, which is why it is best practice to eat them soon once you have them, rather than allowing them to sit about for an extended period of time.


It is always disappointing to open a plastic bag full of salad greens only to find that they have transformed into a heap of slimy leaves, and it seems to happen quickly if you just toss that bag into the refrigerator. If you want to avoid this problem, it is best to store salad greens in an airtight container at room temperature.

When you get home from going grocery shopping is the best time to put salad greens in the refrigerator so that they will last longer (or receive your delivery). First, you will need to take the greens out of the container they arrived in and sort through them.


Any leaf that has already begun to rot and turn brown should be pulled from the plant, and the waste should be thrown away. Second, you should prevent the food from going bad by including some paper towels or a clean dish towel in the bag to absorb any extra moisture.


Before placing the greens back into the clamshell container, you should first line the container with dry paper towels or a clean dish towel, depending on the type of container the greens are in. In the event that they are already packaged in a bag, you need to fold a paper towel, place it inside the bag, and secure the bag with a clip. Utilize within a week’s time.


There are likely to be some lettuces that are more resilient than others. Any type of lettuce that is sold in a head, such as romaine or iceberg, can be stored in the refrigerator for up to two weeks. If you want to keep it fresh for as long as possible, cut off the ends of it, but leave it whole otherwise.


Do not bother washing those things until you are ready to put them to use. You should keep them in a paper towel that is put inside of a plastic bag. Place the bag in the drawer designated for the crisper. Also? Keep your lettuce away from ripening fruits like apples, bananas, and avocados since these fruits give off gases that speed the decay of your lettuce.



3. Let’s talk about corn


If you live close to a cornfield or a farm, you might be familiar with one school of thinking on the preparation of corn. You shouldn’t select an ear of corn until the water in the cooking pot has already begun to boil…


Unfortunately, I do not live in close proximity to any corn fields; so, I must purchase mine from the store, and occasionally from a farmstand. However, there is some truth contained in the proverb regarding corn: It is at its most delicious immediately after being picked, and the longer it is kept in storage, the more starchy it will become.


This is fine for certain applications, such as baking, but if you have fresh sweet corn, you shouldn’t put off eating it for too long if you can help it. If you buy corn still in the husk, you should store it in the husk and keep it in the refrigerator until you are ready to peel and prepare the corn. In that case, you should store it covered in a plastic bag and consume it within a week at the most.


You can freeze your corn if you want to retain it for a longer period of time than normal storage allows for. Simply put the ears of corn into a kettle of boiling water for about a minute, remove them, pat them dry with paper towels, and then freeze the corn on the cob in its whole.


After you have blanched the corn, you have the option of removing the kernels from the cob and placing them in a freezer bag that can be sealed again after they have been frozen. This will allow you to store the kernels for up to a year.


4. Root Vegetables


Root vegetables are an excellent choice when seeking produce that will keep for a considerable amount of time. In this category are vegetables such as carrots, parsnips, turnips, beets, radishes, rutabagas, sweet potatoes, and yams, in addition to conventional potatoes.

The wonderful thing about these different kinds is that, in many instances, you don’t even have to put them in the refrigerator to keep them fresh. Potatoes and sweet potatoes can be stored in a paper bag for up to three months without going bad if you have a dry, cool place in your home that maintains a temperature between 40 and 50 degrees Fahrenheit all the time, such as a garage, cellar, or closet.


However, you should steer clear of regions that are moist and chilly because these conditions are similar to those under which potatoes grow and will cause the sprouts to develop. The smaller potatoes don’t hold up as well as the larger ones over time.


FYI: It is recommended to store carrots, parsnips, and turnips in the refrigerator wrapped in a slightly wet paper towel or dishcloth. Prior to storage, the leafy tops should be removed from the vegetables if they were purchased together.


They will stay good for three to four weeks if stored in the refrigerator. Additionally, celeriac and beets can be stored in the refrigerator in a wet, clean towel as long as the leaves that came with them are removed. Both can be stored in the refrigerator for approximately 10 to 14 days. Radishes should have their greens removed before being placed in a plastic bag that can be sealed with a resealable twist tie and a folded wet paper towel.


Additionally, they will be good for consumption for up to fourteen days. You don’t have to throw away the greens that you’re taking off of the plant either; you can freeze them in a bag and use them to make stock, or you can add them to a sauce that contains a lot of greens, like pesto, salsa, or gremolata.


How long will canned vegetables stay good for after being stored?

Vegetables that have been canned have a shelf life of one to two years. You should write the date on the can’s label so that you can keep track of how long it has been sitting in your pantry. There will be a “use by” date on some of the canned vegetables.


The manufacturer has determined that this is the amount of time during which the meal will maintain the highest possible quality. After this date, you can consume the contents of cans as long as they have not been broken and have been stored correctly.



Freezing Your Veggies (how to do it correctly)

  • If you are unable to consume your vegetables straight away, you should freeze them.

  • The process of freezing vegetables at home is a quick and simple approach to retaining the nutrients in vegetables and enjoying the flavor of summer veggies throughout the year.

  • Before they can be frozen, the vast majority of veggies need to first be blanched.

  • This indicates that you should bring the vegetable, either whole or in bits, to a boil for one to two minutes, at which point you should immediately immerse the vegetable in a bowl of ice-cold water to terminate the cooking process.

  • You won’t have to worry about your vegetables having freezer burn if you do this.

  • Vegetables that have been frozen can be consumed safely for up to a year.

  • When it comes to artichokes, Belgian endive, eggplant, lettuce greens, potatoes (other than mashed), radishes, sprouts, and sweet potatoes, it is not advised to freeze them.


Related Questions:

1. How should leafy greens be stored in the freezer?


After the greens have been prepped, place them in containers for freezing or in bags with ziplocks. Remove as much air from the bags as you can by applying as much pressure as you can. Place the bags in your freezer after you have dated and labeled them. If they are cleaned and prepared correctly, leafy greens can be stored in the freezer for up to a year.


2. Are you storing your vegetables in plastic bags inside the refrigerator?


An airtight plastic bag is the worst option for preserving vegetables because it prevents air from circulating around the produce. Also, don’t pack your vegetables too closely together; they need space for air to circulate around them or they’ll go bad much more quickly.

3. Best temperature to store vegetables in the fridge?


The temperature inside your refrigerator should be maintained at approximately 34 degrees Fahrenheit. The crisper drawer of your refrigerator is the ideal location for storing your vegetables.


4. How long will vegetables keep if they are not stored in the refrigerator?


When you are preparing or storing your food, be sure that raw meat, poultry, or seafood is kept at least three feet away from any fresh produce. Throw away any fruit or vegetables that have gone bad or that have been peeled or cut and left out at room temperature for more than two hours after they have been prepared (by either peeling or cutting them).


Final Thoughts

So, what did we learn in class today? We now know that leafy greens keep their freshness for longer after being washed, wrapped in a paper towel or tea towel, and stored in a container or a plastic bag with a seal in the refrigerator.


Lettuce greens, bok choy, Swiss chard, and kale can all be used in this recipe. Another alternative is spinach. In addition, canned veggies have a shelf life of one to two years.


To keep track of how long the can has been sitting in your pantry, write the date on the label. Some of the canned vegetables will have a “use by” date. Enjoy the rest of your day, always stay safe, and treat others with kindness and respect. Until next time!

How To Store Leafy Vegetables in the Fridge? (how to do it the right way)