Best Ways to Store Your Veggies

As we get into the full swing of harvesting here’s a quick guide to storing your crops as some will keep better at room temperature, others in the fridge and so on.

Keep in a hessian sack in a cool, dry place

– Beetroot
– Carrots
– Celeriac
– Parsnip
– Potatoes
– Swede
– Turnips

Will store at room temperature:

– Onions & Spring Onions (a few weeks)
– Winter Squash & Pumpkin (will keep for 2-3 months if you sit them on straw out of direct sunlight)
– Tomatoes (a few days)

OK to pop in the fridge for a few days
– Aubergines (4 days)
– Beans (3-4 days)
– Beetroot (2 weeks – remove leaves)
– Broccoli (1 week)
– Cabbages (1-2 weeks)
– Carrots (2 weeks – remove leaves)
– Cauliflower (1 week)
– Celery (1 week)
– Courgettes (4-5 days)
– Cucumber (4-5 days)
– Kale (3-4 days, unwashed in a plastic bag)
– Leeks (1 week)
– Parsnip (1-2 weeks)
– Peppers & Chillies (2 weeks)
– Salad leaves (2-3 days – in a plastic bag, unwashed)
– Spinach & Chard (3 days – in a bag, unwashed)
– Sweetcorn (5 days, but loses its flavour fast. Leave in husks)
– Turnips & Swede (2 weeks – remove leaves)

Good for freezing:

If you have a glut to deal with, then these can be picked when they’re ready and frozen asap.

– Broccoli/Calabrese/Cauliflower (blanched first)
– French Beans (blanched first)
– Mange Tout / Sugar Snap Peas (whole)
– Peas & Broad Beans (podded)
– Runner Beans (blanched first)

Other ways to use and preserve your crops:

– Make chutneys and relishes – runner bean chutney, tomato relishes, spiced carrot chutney
– Make pickles – cucumber, beetroot, onion, cabbage, courgette, tomato
– Make & freeze soups, stews and pasta sauces
– Use carrots and beetroot in smoothies
– Make tasty dips & pesto – beetroot hummus, borlotti bean & tahini dip, cucumber raita
– Bake cakes: courgette, carrot, beetroot, parsnip, squash can all be used in cakes