Pumpkin. Pumpkin is the king of winter vegetables. Aside from making great jack-o-lanterns and holiday pies, pumpkins are incredibly rich in vitamin A, potassium, and vitamin C. Pumpkins stay fresh for up to a few weeks, and can be stored outside. For optimal usage, don’t keep a pumpkin on a carpeted or wooden surface, which can cause it to soften and become mushy.
Guava. Come the fall, sweet, ripe guavas are all the rage. Guavas are high in vitamin C, potassium, and dietary fiber. For best storage, keep guavas in room temperature until ripe. Once ripe, place into the fridge. They should stay fresh for up to four days.
Apples. If you’ve ever visited a farmer’s market in the fall, you’ve probably noticed the large amounts of apples. Apples are chock full of vitamin C, carbohydrates, and dietary fiber. They can be stored at both room temperature and in the refrigerator, both for a few days at a time.
Eggplant. Eggplants are extremely versatile and delicious. They’re low in calories and high in dietary fiber. To properly store, place whole eggplants in a cool temperature. Avoid cutting the vegetable before storing it because it will dry up.
Winter Squash. Winter squash is overflowing with vitamin A, C, B6, fiber, magnesium, copper and potassium. To store, keep away from direct sunlight and place in a cool temperature. If properly stored, the squash can be kept fresh for multiple weeks. Once the squash is cut up, wrap in plastic and store in the refrigerator. It will stay good for up to two days.
Sage. Whether it’s fresh or dried, sage is an absolute cooking essential. High in vitamin K, dried sage should be placed in a glass container in a cool, dark place. In this manner, it should last up to half a year. To store fresh sage, wrap the leaves in a damp paper towel and store inside a sealed plastic bag. Keep it refrigerated and it should stay fresh for several days.
Sweet Potato. As one of the ultimate Thanksgiving side dishes, sweet potatoes are extremely high in vitamin A, C, B6, B3, B2, B1, magnesium, potassium, and copper. To keep fresh, avoid refrigerating. Instead, keep the potato in a cool, well-ventilated place.
Kale. There’s a reason why so many people are obsessed with kale. It’s one of the healthiest greens, filled with vitamin K, A, and C. Keep the kale in an airtight plastic bag for up to five days in the fridge.
Turnips. Turnips get a bad rep. They’re extremely healthy with vitamin K, A, C, E , B6, folate, copper, magnesium, fiber, and calcium. If you purchase your turnips with the greens still attached, remove the greens before storing. Then, store the turnip and the greens separately in airtight plastic bags. Refrigerate for up to four days.
Cauliflower. Filled with vitamin C and K, cauliflower is the perfect side dish to any dinner. To store, place a full cauliflower in a paper or plastic bag. It can be refrigerated for up to a week. For pre-cut cauliflowers, store in an airtight plastic bag or container. It should be consumed two to three days after buying.