TypeVegetablesCooking methodsStorage
AlliumsGreen onions, shallots, red onions, sweet onions, white onions, leeksFoundation of many dishes, saute, roast, braiseKeep green onions, leeks, and fresh (spring) onions refrigerated in a plastic. Stored cured "papery" onions at room temperature.
Salad GreensSpinach, baby lettuce, head lettuce, arugula, baby mustard greens, baby beet greens, cabbageEat fresh in salads or slawsKeep refrigerated in a sealed plastic bag or container.
Cooking GreensKale, swiss chard, collard greens, mustard greens, beet greens, turnip greens, radish greens, cabbageSaute, steam, braise, throw in soup, quiche, smoothies, pasta dishes, stir fries,Keep refrigerated in a sealed plastic bag or container.
BrassicaBroccoli, cabbage, kohlrabiRoasting brings out sweetness, excellent crisp addition to salads or slaws. Good for storage.Keep refrigerated in a sealed plastic bag or container.
LegumesSugar snap peas, snow peas, green beans, yellow beans, (dry beans)Only brief cooking required (with the exception of dry beans). Saute or steam until crisp-tender.Keep refrigerated in a sealed plastic bag or container.
NightshadesTomatoes, peppers, eggplants, tomatillos, ground cherriesDo not refrigerate for best quality. Do not refrigerate tomatoes, tomatillos, or ground cherries for best quality. Store peppers in a sealed plastic bag or container in a warmer part of your fridge (usually the front of a middle or bottom shelf).
RootsBeets, carrots, radishes, celeriac, salad turnips,Roast or thinly slice and enjoy raw. Trim and store greens separately if you plan to use them. Trim and store greens/roots separately in sealed plastic bags or containers.
HerbsParsley, dill, sage, thyme, basil, cilantroFinely chop and use to brighten many different dishes. Sage and thyme are easy to dry and save for later use.Refrigerate in a sealed bag or container, but not in a very cold part of the fridge - delicate herbs can bruise and freeze very quickly, compromising texture and flavor.