Top Tips for Organic Vegetable Storage

Top Tips for Storing Organic Veg

"How to store my organic vegs soon after I collect my Local Greens' bag "?


The "Golden Rules" 

  • Select the freshestbest quality produce
  • Store fruits and vegetables seperately ('one bad apple') - some fruits ( and vegs)give off high levels of ethylene, which is a ripening agent

Produce That Creates Ethylene Gas: green onions, mushrooms, peppers, tomatoes.

Produce That Is Damaged by Ethylene Gas: Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, green beans, kale, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash, sweet potatoes, watercress.

  • Leave cutting and trimming to the last minute - avoid exposure to air and microbes
  • Pack veg loosely in the fridge - the closer they are, the quicker they will rot
  • Select the best temperature - generally the prevailing temperature where they grow
  • Minimise dehydration - ensure you use containers that minimise moisture loss, especially in fridges, where the air tends to be very dry
  • Avoid condensation and sweating - this is especially true for mushrooms (best stored in brown paper bags in the fridge)
  • Avoid exposure to light - sunlight can promote sprouting in certain veg such as potatoes

"Which vegs  inside/ouside the fridge?"

  • Never store the following organic vegetables in the refrigerator:
    • Potatoes or winter squash- keep in a cool, dark, well-ventilated area
    • Garlic
    • Onions
    • Tomatoes - it will loose its flavour and texture - put them into a paper bag

Extra tips: Always keep onions and potatoes separate. They produce gases that make each other spoil.

  • Store basil properly. There are several ways to do this:
  1. Wrap fresh basil in a paper towel and place it in a sealable plastic bag before you refrigerate it.
  2. Put fresh basil into an airtight glass jar along with a dampened paper towel and keep the jar on your countertop out of direct sunlight.
  • Keep celery refrigerated in a plastic bag, as it is vulnerable to absorbing odors from other produce
  • Always store spinach in a cold crisper; spinach will wilt fast at room temperature


Mushrooms, artichokes, asparagus, beets, Brussels sprouts, cabbage, green beans, lima beans, leeks, spinach, summer squash, yellow squash and crougettes. Herbs are also best stored in paper bags.



  • Wrap a damp towel around lettuce and other greens before putting them into the fridge

"How should I better handle my vegs?"

  • Handle your organic produce as little as possible. The more you handle produce and pull it apart, the faster the cells start to break down, causing micro-organisms to flourish


  • Remove the tops from carrots, turnips and beets as they will drain moisture from the roots

More tips to share? More lovely advice? More questions? Please write to (quoting #grannytips4veg or #Tips4VegStorage).

Photo Credit: Jonny Hughes @jonny2love
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