What is the best way to store vegetables, both cut and uncut? I have limited refrigerator space.
Let’s take the uncut vegetables first. Potatoes, beets, carrots, and other root vegetables should be brushed clean of any soil and stored in a cool, dark place. (Never refrigerate potatoes.) Clipping the tops off carrots and beets will keep them fresher longer. Onions like it cool and dry, but don’t store them with apples or potatoes. Tomatoes should be stored at cool room temperature but out of direct sunlight. (Never refrigerate fresh tomatoes.) Tropical fruits do not do well in the cold. Store bananas, citrus fruits, pineapples, melons, eggplants, cucumbers, peppers, and beans at about 50 degrees Fahrenheit, if possible. We recommend storing lettuce and broccoli in the refrigerator crisper drawer. With regard to cut vegetables, it depends on how long you wish to store them. Most can stand overnight, immersed in water. For any longer period, we’d recommend cooking them, then either freezing them or storing them in the refrigerator for a few days.