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For the Freshest Veggies........

Monday, August 01, 2011

Always store fresh vegetables in your refrigerator (preferably, in the lower fruit/vegetable bin) to keep them crisp and fresh. The United States Department of Agriculture (USDA) says vegetables will stay fresh for the following amounts of time...

•Asparagus, beans (snap or wax), cauliflower, celery, cucumbers, eggplant, green peppers, salad greens and tomatoes—1 week.

•Beets, carrots, parsnips, radishes, rutabagas and turnips—2 weeks.

•Broccoli, brussels sprouts, greens (spinach, kale, collards, etc.), okra, green onions, peas and summer squash—3 to 5 days.

•Cabbage—1 to 2 weeks.

•Corn—Eat as soon as possible.

I always tend to get carried away when I go to a farmer's market and then don't get things used up as quickly as I should so I hope this handy chart will help others know how long your veggies will stay fresh.

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