How to Store Harvested Vegetables

Specific harvest and storage information for some commonly-grown vegetables. Expected shelf-life times are only estimates.

Vegetable	When to Harvest	How to Store	Expected Shelf-life	Comments
asparagus	third year after planting when spears are 6-9 inches long	cold and moist	2 weeks	keep upright
basil	when leaves are still tender	at room temperature	5 days	keep stems in water; will discolor if kept in refrigerator for 10 days
beans, snap	about 2-3 weeks after bloom when seeds still immature	cold and moist	1 week	develop pitting if stored below 40°
beets	when 1.25-3 inches in diameter	cold and moist	5 months	store without tops
broccoli	while flower buds still tight and green	cold and moist	2 weeks	-
brussels sprouts	when heads 1 inch in diameter	cold and moist	1 month	-
cabbage	when heads compact and firm	cold and moist	5 months	-
carrots	when tops 1 inch in diameter	cold and moist	8 months	store without tops
cauliflower	while heads still white, before curds "ricey"	cold and moist	3 weeks	-
corn, sweet	when silks dry and brown, kernels should be milky when cut with a thumbnail	cold and moist	5 days	-
cucumbers	for slicing, when 6 inches long	cool spot in kitchen 55°F in perforated plastic bags; storage in refrigerator for a few days okay	1 week	develops pitting and water-soaked areas if chilled below 40°F; do not store with apples or tomatoes
eggplant	before color dulls	like cucumbers	1 week	develops pitting, bronzing, pulp browning if stored for long period below 50°F
kohlrabi	when 2-3 inches in diameter	cold and moist	2 months	store without tops
lettuce	while leaves are tender	cold and moist	1 week	-
muskmelons (cantaloupe)	when fruits slip off vine easily, while netting even, fruit firm	cold and moist	1 week	develops pitting surface decay with slight freezing
onions	when necks are tight, scales dry	cold and dry	4 months	cure at room temperature 2-4 weeks before storage, do not freeze
parsnips	when roots reach desired size, possibly after light frost	cold and moist	4 months	do not wax or allow roots to freeze; sweetens after 2 weeks storage at 32°F
peas	when pods still tender	cold and moist	1 week	-
peppers	when fruits reach desired size or color	like cucumbers	2 weeks	develops pitting below 45°F
potatoes	when vine dies back	cold and moist; keep away from light	6 months	cure at 50-60°F or 14 days before storage, will sweeten below 38°F
pumpkins	when shells harden, before frost	cool and dry	2 months	very sensitive to temperatures below 45°F
radishes	when roots up to 1.25 inches in diameter	cold and moist	1 month	store without tops
rutabagas	when roots reach desired size	cold and moist	4 months	do not wax
spinach	while leaves still tender	cold and moist	10 days	-
squash, summer	when fruit 4-6 inches long	like cucumbers	1 week	do not store in refrigerator for more than 4 days
squash, winter	when shells hard, before frost	cool and dry	2-6 months, depending on variety	curing unecessary; do not cure Table Queen
tomatoes, red	when color uniformly pink or red	like cucumbers	5 days	loses color, firmness and flavor if stored below 40°F; do not refrigerate!
turnips	when roots reach desired size, possibly after light frost	cold and moist	4 months	can be waxed
watermelons	when underside turns yellow or produces dull sound when slapped	like cucumbers	2 weeks	will decay if stored below 50°F for more than a few days

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