Instructions

1. Keep your vegetables dry. While most vegetables need some moisture to store well, too much moisture causes vegetables to rot. To avoid getting too much moisture on your vegetables, don't wash them before you store them.

2. Use the crisper in your refrigerator, which is designed to keep the moisture in with the vegetables. You can keep vegetables from a few days to a few weeks depending on the type of vegetable. Asparagus, beans, beets, carrots, broccoli and cauliflower should all be stored in the fridge.

3. Put some vegetables in a root cellar. Certain types of vegetables do better in a cool environment like a root cellar rather than a cold environment like the fridge. Artichokes, Chinese cabbage, onions and potatoes can all be stored in a root cellar for months. You can store chilies in a root cellar for a week. If you don't have a root cellar, you can pack vegetables in boxes with peat moss and keep them in a cool, dry location.

4. Can or pickle your vegetables. Some vegetables keep for a long time and preserve their quality and taste when you can them. Beans, carrots and tomatoes are good vegetables for canning. You may want to pickle beans, cabbage, cucumbers or cauliflower.

5. Dehydrate the vegetables to store them for longer periods. Chilies and peppers dry easily. You can also dry celery and garlic and crush them into powders.