Luckily, vegetables are a lot hardier than you think. That is, if they’re stored correctly. And bonus: they can be used in just about any dish – smoothies, salads, soups, bowls, and more. So yes, hello, that’s why we’re here today! We have your go-to guide for how to store some of our most-loved veggies, how to freeze your produce, and how long you have to use things before they go bad. Let’s never toss a forgotten veggie again, shall we?
How To Store and Freeze Fresh Greens
Greens make a meal bright, crunchy, and pack a nutritional punch. They’re best stored in the crisper drawer of your fridge and stay fresh for about one week. Here are some of our favorite greens:
Kale
Fridge: Store wrapped in dry paper towels and in a plastic bag or airtight container. Good for 1 week. Freezer: Blanch kale in boiling water. Immediately chill in ice water. Drain excess water and dry leaves thoroughly. Freeze leaves on a baking sheet for 1-2 hours. Store in a freezer-safe bag. Good for 8 months.
Lettuce
Fridge: Wash lettuce and dry thoroughly by patting dry with a paper towel or using a salad spinner. Wrap in a dry paper towel and place in a sealed plastic bag or airtight container. Good for 7-10 days. Lettuce does not freeze well so don’t even think about it!
Spinach
Fridge: Wash spinach and dry thoroughly with paper towels or in a salad spinner. Store in a plastic bag with dry paper towels. Good for 5-7 days. Freezer: Blanch spinach in boiling water. Immediately chill in ice water. Dry completely or spin dry using a salad spinner. Store in desired portion sizes in a freezer-safe bag or container. Good for 8 months. Our top three recipes using greens: Mango Kiwi Coolers, Avocado Kale Caesar Salad + Sweet Potato Fries, Firecracker Vegan Lettuce Wraps
How To Store and Freeze Root Vegetables
Root vegetables are their own kind and nothing can compare. Each needs their own way of storing, but they’re hearty and will last a LONG while. Thank you, root vegetables! Here are our favorite hearty root vegetables:
Beets
Fridge: Store loosely and unwashed with root and greens attached. Good for 1 week. Freezer: Peel beet and cut into 1/2″ cubes. Blanch in boiling water for 3 minutes. Immediately chill in ice water. Drain and let dry. Freeze in a single layer on a baking sheet. Store in a freezer-safe bag. Good for 8-12 months.
Carrots
Fridge: Clean and trim carrots. Submerge carrots in water in a sealed container. Good for 1 month. Freezer: Cut into 1/2″ slices. Blanch in boiling water for 2 minutes. Immediately chill in ice water. Drain and let dry. Freeze in a single layer on a baking sheet. Store in a freezer-safe bag. Good for 9 months.
Potatoes + Sweet Potatoes
Pantry: Store in a mesh bag in a cool, humid, and dark spot. Good for 4-6 months. Freezer: Cut into 1″ cubes. Blanch in boiling water. Immediately chill in ice water. Freeze in a single layer on a baking sheet until frozen solid (about 12 hours). Store in a freezer-safe bag. Good for 3 months. Our top three recipes using root vegetables: Winter Grain Bowl with Balsamic Dressing, Raw Vegan Carrot Cake Bites, Creamy Thai Sweet Potato Curry
How To Store and Freeze Cruciferous Vegetables
Serious crunchfest with cruciferous vegetables. To keep things crisp, it’s generally best to store these veggies unwashed and in a breathable bag or open container. Here are some favorite crunchy veggies:
Brussels Sprouts
Fridge: Remove any noticeable yellow leaves first. Store unwashed and untrimmed in a plastic produce bag. Good for 4-7 days. Freezer: Scrub sprouts clean of any dirt. Blanch in boiling water for 2 minutes. Immediately chill in ice water. Drain and let dry. Freeze in a single layer on a baking sheet. Store in a freezer-safe bag. Good for 1 year.
Cabbage
Fridge: Wash and pat dry. Wrap in a damp paper towel and store in a perforated plastic bag. Good for 3 weeks. Freezer: Clean cabbage of any dirt and slice into large wedges. Freeze in a single layer on a baking sheet until frozen solid. Store in a freezer-safe container. Good for 1 year.
Cauliflower
Fridge: Store unwashed in perforated bag. Good for 2 weeks. Freezer: Cut cauliflower into florets. Blanch in boiling water for 2 minutes. Immediately chill in ice water. Drain and let dry. Freeze in a single layer on a baking sheet. Store in a freezer-safe bag. Good for 8 months. Our top three recipes using cruciferous vegetables: Roasted Vegetable Bowls with Green Tahini, Brussels Sprout Tacos, Cabbage Crunch Salad with Sesame Dressing
How To Store and Freeze Aromatics
Aromatics – the perfect, fragrant hug every meal needs. These guys are best stored in a cool, dark spot away from humid areas of the house and stay fresh for many months. Here are our favorite aromatics for any meal:
Garlic
Pantry: Store unpeeled in a cool, dry cupboard. Good for 6 months. Freezer: Peel and mince garlic. Freeze in a single layer on a baking sheet. Store in a freezer-safe bag. Good for 12 months.
Onions
Pantry: Store in a cool, dark cupboard. Good for 10-14 days. Freezer: Slice onion into thin slices. Freeze on a baking sheet for 1-2 hours. Store in a freezer-safe bag or airtight container. Good for 8 months.
Shallots
Pantry: Store in a cool, dark cupboard. Good for 10-14 days. Freezer: Slice shallots into thin slices. Freeze on a baking sheet for 1-2 hours. Store in a freezer-safe bag or airtight container. Good for 8 months. Top three recipes using aromatics: Detox Moroccan-Spiced Chickpea Glow Bowl, Red Curry Lentils, Vegetarian Shepherd’s Pie
How To Store and Freeze Summer Veggies
Ripe, juicy, and easy to eat, these summer veggies do best in the fridge in an open produce bag. Want to enjoy those summer flavors all year long? Send any extra veggies to the freezer to use in a hearty winter soup or stew for a little taste of sunshine.
Peppers
Fridge: Store unwashed in an open plastic produce bag. Good for 2-3 weeks. Freezer: Cut peppers into slices. Freeze in a single layer on a baking sheet for 1-2 hours. Store in a freezer-safe bag or container. Good for 6 months.
Tomatoes
Pantry: Store unwashed at room temperature. Good for 1 week. Frozen: Wash and dice tomatoes. Freeze in a single layer on a baking sheet for 1-2 hours. Store in an airtight container. Good for 12-18 months.
Zucchini
Fridge: Store unwashed in an open plastic produce bag. Good for 1-2 weeks. Freezer: Dice into small pieces. Blanch in boiling water for 1 minute. Immediately chill in ice water. Drain and pat dry. Freeze in a single layer on a baking sheet. Store in an airtight container or freezer-safe bag. Good for 3 months. Recipes using summer veggies: Creamy Red Pepper Pasta with Blistered Tomatoes, Socca with Whipped Feta and Tomato Salad, Feel-Good Zucchini Muffins Have you used any of the veggies that we talked about here and saved them from a sad trash can fate? We hope so! Long live fresh veggies!
