How you handle vegetables after harvest determines how long they’ll last. Post-harvest care is essential for reducing waste and making your harvest shareable or marketable.
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Cool Quickly: Store greens and herbs immediately in cool, damp conditions.
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Cure Roots & Squash: Allow crops like onions, garlic, and winter squash to cure in a warm, dry space before storage.
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Avoid Sun Exposure: Keep freshly picked produce shaded to prevent wilting.
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Gentle Handling: Bruises and cuts reduce shelf life. Treat vegetables carefully.
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Storage Matching:
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Refrigerate: leafy greens, carrots, broccoli, peas
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Room temperature: tomatoes, garlic, onions
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Cool, dark place: potatoes, winter squash
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