Most vegetables store well at low temperatures and relatively high humidity. A refrigerator, cellar, or cool pantry can keep them fresh.

Since food in the fridge tends to dry out, it’s best to store vegetables in the crisper drawer or perforated plastic bags. For long-term storage of root vegetables (carrots, beets, and others), the best storage place will be a cellar.

Asparagus has a relatively short storage time and will stay fresh in the fridge for about 4 days. Wrap the base of the stems in a damp paper towel and cover them with a plastic bag or place the greens in a mug of water. When the asparagus is starting to go, you’ll see that the tips of the stems turn dry and withered.
Broccoli and Brussels sprouts can stay fresh for 3-5 days. Please note that both vegetables are best stored in the crisper drawer, in a perforated plastic bag, and away from fruits that emit ethylene. If you put cabbage next to them, it will become yellow faster.
Red or white cabbage can be kept in the fridge for about 2-3 weeks.
Cauliflower, like broccoli, keeps well in a perforated plastic bag. It can stay fresh for 2-3 weeks in the fridge.
Radishes can be kept in a perforated plastic bag inside the fridge for about 1 month.
To keep cucumbers fresh and crisp longer, try to keep the humidity around them to a minimum. Make sure the vegetables are dry before placing them in the bag, then wrap them in a paper towel. You can safely refrigerate cucumbers packed like this for 5-7 days.
When refrigerated, bell peppers remain fresh for an average of 1 to 2 weeks. However, only dry fruits should be refrigerated. Wet bell peppers will quickly become moldy and slimy.
Fresh corn should be consumed as soon as possible. After harvest, the natural sugars in the corn turn into starch over time, which affects its taste. Unpeeled corn can be stored in the fridge for 2-3 days by wrapping the cob in a damp towel.
Zucchini and eggplant can last in the fridge for about 5 days.
Beans and green beans can be stored in the fridge for about 5-7 days. It’s better to keep them in a perforated plastic bag and monitor their condition: at too low temperatures, they will begin to deteriorate faster.
Mushrooms, of course, are not vegetables, but the storage rules for them are similar. Mushrooms will remain fresh longer if you place them in a paper bag. You can store them for 3-5 days.
Carrots, beets, and turnips should ideally be stored in a cellar or basement, sprinkled with a thin layer of sand. If you don’t have a basement, you can refrigerate these vegetables and use them within 2-3 weeks.
Squash can become stringy when exposed to high temperatures, so it’s best to keep them in a cool, dark, and well-ventilated area. Squash can be stored for about 2 months this way.
To prolong the freshness of new potatoes, they can be stored in the fridge for about 1 week.

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