Preserving and Storing Your Harvest

Too much ready at once? Find a way to keep it. 521 storage ideas across 128 crops, grouped by method. Each links back to the crop's page.

Freezing

Freeze raw, blanched or cooked crops in portions.

Angelica Freeze. Chop young leaves and stems and freeze in bags to add to stewed rhubarb or fruit. Good for: 6–12 months.
Apple Freeze. Peel, core and slice, then freeze on a tray before bagging. Or freeze cooked apple purée in tubs. Good for: 12 months.
Apricot Freeze. Halve and stone, then freeze on a tray before bagging. Best used cooked or in smoothies once thawed. Good for: 12 months.
Asparagus Freeze. Blanch for 2–3 minutes, cool in iced water, dry and freeze on a tray before bagging. Good for: 9–12 months.
Aubergine Freeze cooked. Roast or grill slices, or make into a dip or ratatouille, cool and freeze in tubs. Raw aubergine freezes poorly. Good for: 6 months.
Basil Freeze. Blend leaves with olive oil and freeze the paste in ice cube trays, or freeze whole leaves layered in a tub. Good for: 6–12 months.
Bay Freeze. Freeze fresh leaves in a bag. They go brittle but keep their flavour well. Good for: 12 months.
Beetroot Freeze cooked. Cook, peel, slice or cube and freeze in bags. Raw beetroot freezes badly. Good for: 9–12 months.
Blackberry Freeze. Open freeze on a tray, then bag. Berries stay separate and are ready for baking and smoothies. Good for: 12 months.
Blackcurrant Freeze. Strip from the strigs, freeze on a tray, then bag. They are tart and freeze exceptionally well. Good for: 12 months.
Blueberry Freeze. Open freeze on a tray and bag. They stay free-flowing and hold their shape for baking. Good for: 12 months.
Borage Freeze flowers. Freeze flowers in ice cube trays with water for drinks and summer cocktails. Good for: 6 months.
Borlotti bean Freeze fresh. Shell fresh beans, blanch for 2–3 minutes and freeze in bags. Good for: 12 months.
Borlotti bean Cook and freeze. Soak and boil dried beans for at least 10 minutes at a full boil, then freeze in portions with their liquid. Good for: 6 months.
Broad bean Freeze. Pod, blanch for 2 minutes, cool quickly and freeze on a tray before bagging. The best way to keep them. Good for: 12 months.
Broad bean Cook and freeze. Make into a purée or dip and freeze in tubs. Good for: 6 months.
Bronze fennel Freeze leaves. Chop the feathery fronds and freeze in ice cube trays with a little water or oil. Good for: 6–12 months.
Brussels sprouts Freeze. Trim, blanch small sprouts for 3 minutes (larger for 4), cool and freeze in bags. Good for: 12 months.
Butternut squash Freeze. Peel, cube, roast or steam, then freeze flat on a tray before bagging. Or freeze soup or purée. Good for: 9–12 months.
Cabbage Freeze. Shred, blanch for 90 seconds and freeze. Best used cooked afterwards. Good for: 9–12 months.
Calabrese Freeze. Cut into florets, blanch for 3 minutes, cool in iced water and freeze on a tray before bagging. Good for: 12 months.
Calendula Freeze fresh petals. Freeze petals in ice cube trays for drinks and salads. Good for: 6 months.
Carrot Freeze. Slice or dice, blanch for 3 minutes, cool and freeze in bags. Good for: 12 months.
Cauliflower Freeze. Cut into florets, blanch for 3 minutes, cool and freeze on a tray before bagging. Good for: 12 months.
Celeriac Freeze. Peel, cube and blanch for 3 minutes, or freeze as mash or soup. Good for: 12 months.
Celery Freeze. Chop and freeze for cooking only, as it turns soft. Ideal for soups, stews and stock. Good for: 12 months.
Chamomile Freeze. Freeze fresh flowers in ice cube trays for iced teas. Good for: 6 months.
Cherry Freeze. Stone, or leave whole, and open freeze on a tray before bagging. Use for baking, sauces and smoothies. Good for: 12 months.
Chervil Freeze. Chop and freeze in ice cube trays with water or butter. It loses its flavour quickly when dried. Good for: 6 months.
Chicory Cook and freeze. Braise or roast, cool and freeze in tubs. Good for: 6 months.
Chilli pepper Freeze. Freeze whole, or chopped, in bags. They soften when thawed but keep heat and flavour. Good for: 12 months.
Chinese cabbage Freeze. Blanch for 90 seconds, drain well and freeze for cooked dishes only. Good for: 9 months.
Chives Freeze. Snip and freeze in bags or ice cube trays. Flavour is better frozen than dried. Good for: 6–12 months.
Cobnut and hazelnut Freeze. Shelled kernels freeze well in bags. Good for: 12 months.
Coriander Freeze. Chop leaves and freeze in ice cube trays with a little water or oil. Drying loses most of the flavour. Good for: 6 months.
Courgette Freeze. Grate, squeeze out the water and freeze in portions for baking and fritters. Or slice, blanch for 1 minute and freeze. Good for: 9–12 months.
Dill Freeze. Chop fronds and freeze in bags or ice cube trays. Better than dried for flavour. Good for: 6–12 months.
Edamame Freeze. Boil pods for 3–5 minutes, cool in iced water, drain and freeze in bags in the pod or shelled. Good for: 12 months.
Elder Freeze. Strip berries from the stalks with a fork, freeze on a tray and bag. Cook before eating, as raw berries upset the stomach. Good for: 12 months.
Elephant garlic Freeze. Peel and chop, or roast whole bulbs, then freeze in tubs. Good for: 6 months.
Endive Cook and freeze. Braise or wilt in soups, cool and freeze in portions. Good for: 6 months.
Fig Freeze. Freeze whole on a tray, then bag. Thawed figs are soft, so are best cooked. Good for: 12 months.
Florence fennel Freeze. Slice, blanch for 3 minutes, cool and freeze for cooked dishes. Good for: 9–12 months.
French bean Freeze. Top and tail, blanch for 2–3 minutes, cool and freeze on a tray before bagging. Good for: 12 months.
French tarragon Freeze. Freeze whole sprigs or chopped leaves in bags or ice cube trays. This keeps the flavour far better than drying. Good for: 6–12 months.
Garlic Freeze. Freeze whole peeled cloves, or chopped garlic in ice cube trays with a little water, in small portions. Good for: 6 months.
Garlic chives Freeze. Snip and freeze in bags or ice cube trays. Drying loses most of the flavour. Good for: 6–12 months.
Globe artichoke Freeze. Trim to the hearts, simmer in lemon water for 5 minutes, cool and freeze in bags. Good for: 9–12 months.
Gooseberry Freeze. Top and tail, then freeze on a tray and bag. They keep their tartness for pies and fools. Good for: 12 months.
Grape Freeze. Freeze whole on a tray for eating as a cold snack, or in smoothies. Good for: 12 months.
Hardy kiwi Freeze. Freeze whole berries on a tray and eat as a cold treat or in smoothies. Good for: 12 months.
Horseradish Freeze. Freeze grated or whole peeled roots and grate straight from frozen. Good for: 12 months.
Hyssop Freeze. Freeze chopped leaves in ice cube trays. Good for: 6–12 months.
Jerusalem artichoke Freeze. Make into soup or a purée and freeze in tubs. Good for: 6 months.
Kale Freeze. Strip from the stalks, blanch for 2 minutes, cool and freeze in bags. Good for: 12 months.
Kohlrabi Freeze. Peel, cube and blanch for 2 minutes, cool and freeze. Good for: 9–12 months.
Komatsuna Freeze. Blanch for 1–2 minutes, squeeze out the water and freeze in portions. Good for: 9–12 months.
Lamb’s lettuce Cook and freeze. Wilt into soups and freeze, as it does not freeze well raw. Good for: 6 months.
Leek Freeze. Slice, wash well, blanch for 2 minutes, cool and freeze in bags. Ideal for soups. Good for: 12 months.
Lemon balm Freeze. Freeze leaves in ice cube trays with water for drinks. Good for: 6–12 months.
Lemon verbena Freeze. Freeze whole leaves in a bag for later use. Good for: 12 months.
Lemongrass Freeze. Trim, chop or freeze whole stalks in bags. Works as well as fresh in curries and soups. Good for: 12 months.
Loganberry and tayberry Freeze. Open freeze on a tray, then bag. Perfect for jams and baking later. Good for: 12 months.
Lovage Freeze. Chop leaves and freeze in bags or ice cube trays. Very strong, so use sparingly. Good for: 6–12 months.
Marrow Freeze. Peel, cube and blanch for 3 minutes, or freeze cooked marrow in sauces or soup. Good for: 9 months.
Melon Freeze. Cut into cubes and freeze on a tray for smoothies and sorbets. They are soft once thawed. Good for: 12 months.
Mint Freeze. Freeze whole or chopped leaves in ice cube trays with water or oil. Good for: 6–12 months.
Mizuna Freeze. Blanch for 1 minute, squeeze out the water and freeze for cooked dishes. Good for: 9 months.
Mustard greens Freeze. Blanch for 2 minutes, drain and freeze in portions for cooked dishes. Good for: 9–12 months.
Nasturtium Freeze flowers. Freeze flowers in ice cubes for decoration. They do not dry well. Good for: 6 months.
Onion Freeze. Chop or slice and freeze raw in bags. Great for cooking, though they are soft when thawed. Good for: 6–9 months.
Orache Freeze. Blanch for 1–2 minutes, squeeze out and freeze like spinach. Good for: 9–12 months.
Oregano Freeze. Freeze sprigs in bags, or chopped in ice cube trays with oil. Good for: 6–12 months.
Pak choi Freeze. Chop, blanch for 1 minute, cool and freeze for cooked dishes. Good for: 9 months.
Parsley Freeze. Chop and freeze in bags or ice cube trays. It freezes better than almost any herb. Good for: 6–12 months.
Parsnip Freeze. Peel, cut into batons, blanch for 2 minutes, cool and freeze. Or freeze roasted parsnips. Good for: 12 months.
Patty pan squash Freeze. Slice, blanch for 2–3 minutes, cool and freeze in bags. Good for: 9–12 months.
Pea Freeze. Shell, blanch for 1–2 minutes, cool in iced water and freeze on a tray. Freezing straight after picking keeps them sweet. Good for: 12 months.
Peach Freeze. Peel, stone and slice, toss in lemon juice and freeze on a tray. Good for: 12 months.
Pear Freeze. Peel, core and poach lightly, then freeze in syrup. Raw pears go brown and mushy. Good for: 12 months.
Perpetual spinach Freeze. Blanch for 1 minute, cool, squeeze out the water and freeze in portions. Good for: 12 months.
Perpetual spinach Cook and freeze. Make into soups, sauces, or spinach and ricotta fillings and freeze. Good for: 6 months.
Physalis (Cape gooseberry) Freeze. Freeze husked fruit on a tray, then bag. Good for: 12 months.
Plum Freeze. Halve and stone, then freeze on a tray and bag. Good for: 12 months.
Potato Freeze cooked. Freeze as chips, roasties or mash, or par-boiled wedges, on a tray first. Good for: 6–12 months.
Pumpkin Freeze. Roast or steam, scoop the flesh and freeze as purée in tubs, or cube and freeze on a tray. Good for: 12 months.
Quince Freeze. Peel, core and poach, then freeze in syrup. Raw quince is hard and not worth freezing. Good for: 12 months.
Radicchio Cook and freeze. Grill, roast or braise and freeze in tubs. Good for: 6 months.
Raspberry Freeze. Open freeze on a tray, then bag. They keep their flavour very well. Good for: 12 months.
Redcurrant Freeze. Freeze on the strig, then pull off with a fork when frozen. Bag and freeze. Good for: 12 months.
Rhubarb Freeze. Chop raw stalks and freeze on a tray, or freeze stewed rhubarb in tubs. Good for: 12 months.
Romanesco Freeze. Cut into florets, blanch for 3 minutes, cool and freeze on a tray before bagging. Good for: 12 months.
Romanesco Roast and freeze. Roast florets until just tender and freeze in a single layer. Good for: 6 months.
Rosemary Freeze. Freeze whole sprigs in bags, or chopped in ice cube trays with oil. Good for: 12 months.
Runner bean Freeze. Top, tail and slice, blanch for 2 minutes, cool and freeze on a tray before bagging. The best way to keep a glut. Good for: 12 months.
Sage Freeze. Freeze whole leaves in a bag, or chopped in ice cube trays with oil. Good for: 6–12 months.
Salsify Freeze. Peel, cut into lengths, blanch for 3 minutes in acidulated water and freeze. Good for: 9–12 months.
Savory Freeze. Freeze sprigs in a bag, or chopped in ice cube trays. Good for: 6–12 months.
Scorzonera Freeze. Peel, cut into lengths, blanch for 3 minutes and freeze. Good for: 9–12 months.
Sea kale Freeze. Blanch for 2 minutes, cool and freeze shoots in bags. Good for: 9–12 months.
Shallot Freeze. Chop and freeze raw in bags for cooking. Good for: 6 months.
Sorrel Freeze. Blanch briefly for 10 seconds or purée with a little butter and freeze in ice cube trays. The leaves go dark but the flavour holds. Good for: 6–12 months.
Spinach Freeze. Blanch for 1–2 minutes, cool, squeeze out all the water and freeze in portions. This is by far the best way to keep a glut. Good for: 12 months.
Spinach Cook and freeze. Make into sauces, soups or spinach and ricotta fillings and freeze. Good for: 6 months.
Spring onion Freeze. Chop and freeze in bags for cooked dishes. Good for: 6–12 months.
Sprouting broccoli Freeze. Trim, blanch for 2–3 minutes, cool and freeze on a tray before bagging. Good for: 12 months.
Strawberry Freeze. Freeze whole on a tray, then bag. They go soft when thawed, so use for sauces, smoothies and baking. Good for: 12 months.
Swede Freeze. Peel, cube, blanch for 3 minutes and freeze, or freeze as mash. Good for: 12 months.
Sweet cicely Freeze. Freeze chopped leaves in bags, or ice cube trays for use with tart fruit. Good for: 6–12 months.
Sweet marjoram Freeze. Freeze leaves in bags, or chopped in ice cube trays with oil. Good for: 6–12 months.
Sweet pepper Freeze. Slice or dice raw, with seeds removed, and freeze in bags. No blanching needed, and they stay usable for cooking. Good for: 12 months.
Sweet potato Freeze. Bake, roast or mash and freeze in portions. Good for: 9–12 months.
Sweetcorn Freeze. Blanch whole cobs for 4–5 minutes, cool and freeze, or cut off the kernels and freeze in bags. Good for: 12 months.
Swiss chard Freeze. Blanch leaves for 2 minutes and stems for 3, cool and freeze in portions. Good for: 12 months.
Swiss chard Cook and freeze. Make into gratins, soups or fillings and freeze. Good for: 6 months.
Tatsoi Freeze. Blanch for 1 minute, squeeze and freeze for cooked dishes. Good for: 9 months.
Thyme Freeze. Freeze sprigs in bags, or chopped in ice cube trays with oil. Good for: 12 months.
Tomatillo Freeze. Freeze whole husked fruit on a tray, then bag. Good for: 12 months.
Tomato Freeze. Freeze whole, which loosens the skins, or make into sauce and freeze in tubs. Thawed tomatoes are for cooking only. Good for: 12 months.
Turnip Freeze. Peel, cube, blanch for 2 minutes and freeze. Good for: 9–12 months.
Viola and pansy Freeze. Freeze flowers in ice cubes for drinks. Good for: 6 months.
Whitecurrant Freeze. Freeze on the strig, then pull off with a fork when frozen. Bag and freeze. Good for: 12 months.
Wild garlic Freeze. Chop or purée leaves with a little oil and freeze in ice cube trays. Better than drying. Good for: 6–12 months.
Winter purslane Cook and freeze. Wilt into soups and freeze in portions. Good for: 6 months.

Drying

Dry herbs, fruit, seeds and beans for the cupboard.

Angelica Dry the leaves and seeds. Hang bunches in a warm, airy place, then crumble the leaves or shake out the seeds into jars for teas and flavouring. Good for: 1 year.
Apricot Dry. Halve and dry in a very low oven or dehydrator until leathery but still pliable. Good for: 6–12 months.
Aubergine Dry. Slice thinly and dry in a dehydrator or very low oven. Rehydrate in hot water or stock. Good for: 6–12 months.
Bay Dry. Pick leaves and dry flat for 2–3 weeks in a warm, airy place, then store in a jar. The flavour mellows as they dry. Good for: 1 year.
Blueberry Dry. Dry in a dehydrator or low oven until chewy, then store in a jar. Good for: 6–12 months.
Borage Dry. Dry leaves lightly for tea, although the flavour is weaker than fresh. Good for: 6 months.
Borlotti bean Dry. Leave pods on the plant until brown and rattling, or hang whole plants in a dry shed. Shell and dry fully in a warm place before storing in jars. Good for: 1–2 years.
Broad bean Dry. Leave a few pods to ripen fully on the plant for dried beans, and keep some for seed. Good for: 1–2 years.
Bronze fennel Dry the seeds. Cut seed heads when brown, dry in a paper bag and store seeds in a jar. Good for: 1–2 years.
Calendula Dry petals. Pick open flowers and dry in a single layer in a warm, airy place. Use for tea, colouring rice and soaps. Good for: 1 year.
Celery Dry the leaves. Dry leaves in a low oven or dehydrator for a seasoning, and store in a jar. Good for: 1 year.
Chamomile Dry. Pick flowers at full bloom and dry on a tray in a warm, airy spot until crisp, then store in a jar for tea. Good for: 1 year.
Cherry Dry. Stone and dry in a dehydrator until leathery. Sour cherries dry well. Good for: 6–12 months.
Chilli pepper Dry. Thread whole chillies on a string and hang in a warm, airy place, or dry in a dehydrator or low oven until brittle. Good for: 1–2 years.
Chilli pepper Flakes and powder. Grind dried chillies in a spice grinder into flakes or powder, and wear gloves. Good for: 1 year.
Cobnut and hazelnut Dry and store. Leave nuts in their husks to dry for a few weeks in a warm, airy place, then shell and keep in an airy container or net bag. Good for: 6–12 months in shell.
Coriander Coriander seed. Let some plants run to seed, dry the heads in a paper bag and store the seeds whole in a jar. Good for: 1–2 years.
Courgette Dry. Slice thinly and dry in a dehydrator for chips or to add to soups. Good for: 6–12 months.
Dill Dry the seeds. Cut seed heads when brown, dry in a paper bag and keep seeds in a jar for pickling. Good for: 1–2 years.
Edamame Dry. Leave pods on the plant until brown and rattling, then shell and dry as soya beans. Good for: 1 year.
Elder Dry. Dry berries in a dehydrator or low oven until hard, then simmer later for syrups and teas. Good for: 1 year.
Elephant garlic Dry. Slice thinly and dry in a dehydrator or low oven, then grind into garlic powder. Good for: 1 year.
Fig Dry. Halve and dry in a dehydrator or very low oven until leathery. Good for: 6–12 months.
Florence fennel Fennel seed and fronds. Dry seed heads in a paper bag, and freeze the chopped fronds. Good for: Seed: 1–2 years.
French bean Dry. Leave pods on the plant until brown and rattling, then shell and dry the beans. Good for: 1–2 years.
French tarragon Dry. Dry quickly in a warm place, though it loses much of its aroma. Good for: 6 months.
Garlic Dry. Slice thinly and dry in a dehydrator or low oven, then grind into garlic powder. Good for: 1 year.
Grape Dry. Dry seedless varieties in a dehydrator or low oven into raisins. Good for: 6–12 months.
Hyssop Dry. Hang small bunches in a warm, airy place, then crumble into jars for teas and cooking. Good for: 1 year.
Kale Dry. Make kale crisps in a low oven or dehydrator, or crumble dried leaves into soups. Good for: 3–6 months.
Lavender Dry. Cut flower stems just before the buds open fully, bundle and hang in a warm, dark, airy place. Strip buds into jars. Good for: 1–2 years.
Lemon balm Dry. Dry quickly in a warm place for tea. Colour and flavour fade, so use within the year. Good for: 6–12 months.
Lemon verbena Dry. Dry on a tray in a warm, airy place. It keeps its lemon scent well when dried, so is great for tea. Good for: 1 year.
Lemongrass Dry. Slice thinly and dry in a dehydrator for teas. Good for: 1 year.
Lovage Dry. Dry leaves and stems in a warm, airy place and crumble into jars for soups and stocks. Good for: 1 year.
Lovage Lovage salt. Blend leaves with coarse salt, spread on a tray to dry and store in a jar. Good for: 1 year.
Lovage Seeds. Dry seed heads and keep the seeds in a jar to use like celery seed. Good for: 1–2 years.
Mint Dry. Hang bunches in a warm, airy place and crumble into jars for teas and cooking. Good for: 1 year.
Mooli (daikon) Dry. Cut into strips and dry in a dehydrator. Traditional in Japanese cooking. Good for: 6 months.
Onion Dry. Slice thinly and dry in a dehydrator, or crisp in a low oven, then grind into powder. Good for: 1 year.
Oregano Dry. Hang bunches in a warm, airy place until crisp. Oregano is one of the herbs that dries best, with a stronger flavour than fresh. Good for: 1–2 years.
Oregano Herb blends. Mix dried leaves with thyme and marjoram for a homemade Italian seasoning. Good for: 1 year.
Parsley Dry. Dry quickly in a low oven or dehydrator, though flavour is milder than fresh. Good for: 6–12 months.
Pea Dry. Leave pods on the plant until brown and rattling, then shell and dry for soups, or save seed. Good for: 1–2 years.
Peach Dry. Slice and dry in a dehydrator until leathery. Good for: 6–12 months.
Physalis (Cape gooseberry) Dry. Slice or leave whole and dry in a dehydrator like raisins. Good for: 6–12 months.
Plum Dry. Dry halved plums into prunes in a dehydrator or low oven. Good for: 6–12 months.
Pumpkin Dry the seeds. Rinse, dry and roast pumpkin seeds with salt for a snack. Good for: 2–3 months.
Rosemary Dry. Hang small bunches in a warm, airy place, then strip the needles into jars. It dries well and keeps its flavour. Good for: 1–2 years.
Runner bean Dry. Leave pods on the plant until brown and rattling, then shell and dry the beans for winter, and save seed. Good for: 1–2 years.
Sage Dry. Hang small bunches in a warm, airy place until crisp, then rub the leaves into jars. Good for: 1 year.
Savory Dry. Hang bunches in a warm, airy place and store leaves in jars. Summer savory dries well. Good for: 1 year.
Strawberry Dry. Slice and dry in a dehydrator until leathery for snacks and muesli. Good for: 6–12 months.
Sweet cicely Dry the seeds. Dry green or ripe seeds and keep in jars to flavour desserts. Good for: 1 year.
Sweet marjoram Dry. Hang bunches in a warm, airy place and rub leaves into jars. Dries well. Good for: 1 year.
Sweet pepper Dry. Slice thinly and dry in a dehydrator. Good for: 1 year.
Sweet potato Dry. Slice thinly and dry in a dehydrator for chips. Good for: 6 months.
Sweetcorn Dry. Leave cobs of grinding or popping types on the plant until dry and use as cornmeal or popcorn. Good for: 1 year.
Thyme Dry. Hang bunches in a warm, airy place and strip the leaves into jars. Thyme dries very well. Good for: 1–2 years.
Tomato Dry. Halve small tomatoes and dry in a low oven or dehydrator until leathery. Store in jars or the freezer. Good for: 6–12 months.
Viola and pansy Dry. Press or dry flowers in a dehydrator for decorating cakes. Good for: 6–12 months.

Pickling and fermenting

Vinegar pickles, brines, sauerkraut and kimchi-style ferments.

Asparagus Pickle. Pack blanched spears upright into jars and cover with hot spiced vinegar brine. Good for: 6–12 months.
Beetroot Pickle. Cook until tender, peel, slice and pack into jars of spiced vinegar. Classic and keeps well. Good for: 12 months.
Brussels sprouts Pickle or ferment. Halve and ferment in brine, or pickle in vinegar, for a tangy winter condiment. Good for: 3–6 months.
Cabbage Ferment. Shred and ferment with 2% salt by weight into sauerkraut, packed down under its own brine in a jar. Good for: 6–12 months.
Cabbage Pickle. Slice red cabbage and pack into jars with spiced vinegar. Good for: 6–12 months.
Carrot Pickle or ferment. Pickle sticks with dill and garlic in vinegar, or ferment in brine. Good for: 6–12 months.
Cauliflower Pickle. Make piccalilli or pickled florets with turmeric and mustard seeds. Good for: 6–12 months.
Cauliflower Ferment. Ferment florets in a 2–3% salt brine for a tangy side dish. Good for: 2–3 months in the fridge.
Chinese cabbage Ferment. Make kimchi with salt, chilli, garlic and ginger. It is the classic way to keep it. Good for: 3–6 months in the fridge.
Courgette Chutney or pickle. Make courgette relish or chutney, or pickle thin ribbons in vinegar. Good for: 6–12 months.
Cucumber Pickle. Slice for bread and butter pickles, or pickle small ones whole in dill and vinegar. Good for: 6–12 months.
Cucumber Ferment. Ferment whole or sliced in a 3–5% salt brine with dill and garlic for sour pickles. Good for: 3–6 months in the fridge.
Dill Pickling. Add heads and fronds to jars of cucumbers, beetroot or cauliflower. Good for: 6–12 months.
Florence fennel Pickle. Slice thinly and pickle in vinegar with fennel seeds and chilli. Good for: 6 months.
French bean Pickle. Pack whole beans into jars with dill, garlic and hot spiced vinegar for dilly beans. Good for: 6–12 months.
French bean Ferment. Ferment in 3% brine for a tangy, crunchy snack. Good for: 3 months in the fridge.
Garlic Pickle or ferment. Pickle cloves in vinegar or ferment in brine. Do not store raw garlic in oil at room temperature, as there is a risk of botulism. Good for: 6 months.
Gherkin Pickle. Pack small gherkins whole into jars with dill, garlic, mustard seed and hot vinegar brine. Good for: 12 months.
Gherkin Ferment. Ferment in a 3–5% salt brine with dill and garlic for sour half-sours and full sours. Good for: 3–6 months in the fridge.
Globe artichoke Pickle. Pickle in a vinegar brine in sterilised jars for longer keeping. Good for: 6–12 months.
Jerusalem artichoke Pickle. Slice and pickle in spiced vinegar. Crisp and good with cheese. Good for: 6–12 months.
Kale Ferment. Ferment shredded leaves with salt, similar to sauerkraut. Good for: 3–6 months in the fridge.
Kohlrabi Pickle or ferment. Slice or grate for pickle or sauerkraut. Good for: 3–6 months.
Komatsuna Ferment. Ferment leaves in brine, as is done with similar greens in Asian cooking. Good for: 3 months.
Mizuna Pickle. Pickle stems and leaves in a light vinegar brine. Good for: 1–2 months in the fridge.
Mooli (daikon) Pickle. Slice or grate and pickle in sweet and sour vinegar for banh mi and noodle dishes. Good for: 1–3 months in the fridge.
Mooli (daikon) Ferment. Make kimchi-style fermented radish, such as kkakdugi. Good for: 3–6 months in the fridge.
Mustard greens Ferment. Ferment in brine or salt for tangy pickled greens. Good for: 3–6 months in the fridge.
Nasturtium Pickle the seeds. Pickle green seed pods in brine and vinegar as poor man’s capers. Good for: 6–12 months.
Onion Pickle. Pickle small onions and shallots whole in spiced vinegar. Good for: 12 months.
Pak choi Pickle or ferment. Pickle in rice vinegar, or ferment in kimchi. Good for: 2–6 months in the fridge.
Patty pan squash Pickle. Pickle small squashes whole in spiced vinegar. Good for: 6–12 months.
Radicchio Pickle. Pickle strips in vinegar for a bitter-sweet relish. Good for: 1–3 months in the fridge.
Radish Pickle. Quick pickle sliced radishes in vinegar, sugar and salt. Good for: 1 month in the fridge.
Radish Ferment. Ferment whole or sliced in brine. Good for: 3 months in the fridge.
Romanesco Pickle. Pickle florets in spiced vinegar. Good for: 6–12 months.
Runner bean Chutney or pickle. Make runner bean chutney with onions and vinegar, a classic way to use a glut. Good for: 12 months.
Runner bean Salt. Layer sliced beans with salt in jars, the traditional way. Rinse well before cooking. Good for: 6 months.
Shallot Pickle. Pickle small shallots whole in spiced vinegar. Pickled shallots are excellent with cheese. Good for: 12 months.
Spring onion Pickle. Pickle whole or sliced in a light vinegar brine. Good for: 1–2 months in the fridge.
Turnip Pickle. Pickle sliced turnips in vinegar with a slice of beetroot for colour. Good for: 3–6 months in the fridge.
Wild garlic Pickle the buds. Pickle unopened flower buds in vinegar and salt like capers. Good for: 6–12 months.
Wild garlic Salt. Blend dried leaves with salt for a seasoning. Good for: 1 year.

Jams, chutneys and bottling

Sweet and savoury preserves, jellies and bottled fruit.

Apple Preserve. Make apple sauce, chutney, jelly or dried apple rings from the surplus. Good for: 6–12 months.
Apricot Jam. Apricots set well with a little added lemon juice. Pot into sterilised jars. Good for: 12 months.
Aubergine Preserve. Make into a spiced chutney or pickle with onions and vinegar. Good for: 6–12 months.
Blackberry Jam and jelly. Blackberry and apple jam is a classic. Jelly removes the seeds if you prefer. Good for: 12 months.
Blackcurrant Jam and jelly. High in pectin, so they set easily. Good for sauces, too. Good for: 12 months.
Blueberry Jam or compote. Cook with sugar and lemon juice. Jam sets best with added pectin or a tart fruit. Good for: 12 months.
Butternut squash Chutney. Dice into a spiced chutney with apple and onion. Good for: 12 months.
Cherry Jam and compote. Cook with sugar and lemon juice. Sour cherries make the best preserves. Good for: 12 months.
Cherry Bottle in alcohol. Pack into jars with sugar and brandy, gin or vodka and leave for at least 6 weeks. Good for: 1 year+.
Chilli pepper Jam or jelly. Make chilli jelly with apples or peppers for cheese and cold meats. Good for: 12 months.
Cucumber Chutney or relish. Cook with onions, sugar and vinegar for a sweet relish. Good for: 12 months.
Elder Jelly. Combine with apple for a firm set. Good for: 12 months.
Fig Jam or chutney. Cook with sugar and lemon, or in spiced chutney with onions and vinegar. Good for: 12 months.
Fig Bottle in alcohol. Pack in sugar syrup with brandy for long keeping. Good for: 1 year.
Gherkin Relish. Chop and cook into sweet relish with onions, sugar and vinegar. Good for: 12 months.
Gooseberry Jam and chutney. High in pectin, so they set well. Chutney is excellent with cheese and pork. Good for: 12 months.
Grape Juice and jelly. Press and bottle juice, or make into jelly. Strain through muslin. Good for: 12 months.
Hardy kiwi Jam. Cook with sugar and lemon juice, and pot into sterilised jars. Good for: 12 months.
Loganberry and tayberry Jam. Tart and richly flavoured, with enough pectin to set well. Good for: 12 months.
Marrow Chutney or jam. Marrow chutney is a classic. Marrow and ginger jam is old-fashioned and good. Good for: 12 months.
Melon Jam. Make melon and ginger jam, or pickle small pieces in spiced vinegar. Good for: 12 months.
Mint Mint jelly. Make with apple juice and set in jars. Good for: 12 months.
Onion Chutney. Make caramelised onion chutney or marmalade with sugar and balsamic vinegar. Good for: 12 months.
Patty pan squash Relish. Chop into relish or chutney with onions and spices. Good for: 12 months.
Peach Jam or chutney. Make peach jam with a little lemon, or spiced chutney. Good for: 12 months.
Peach Bottle. Preserve halves in light sugar syrup in sterilised jars, processed in a water bath. Good for: 12 months.
Pear Preserve. Make pear chutney or pear and ginger jam, or bottle in syrup. Good for: 12 months.
Physalis (Cape gooseberry) Jam. Make a tangy jam with lemon juice. Good for: 12 months.
Plum Jam and chutney. Plum jam sets easily with sharper varieties. Chutney uses up windfalls. Good for: 12 months.
Plum Bottle. Preserve halves in light sugar syrup in sterilised jars and process in a water bath. Good for: 12 months.
Pumpkin Chutney. Cook with apple, onion and spices. Good for: 12 months.
Quince Quince cheese. Cook quince pulp with sugar into a thick paste, set in tins and slice for cheese boards. Good for: 12 months.
Quince Jelly or jam. Rich in pectin, quince makes a deep pink jelly or jam. Good for: 12 months.
Quince Membrillo. Make Spanish-style membrillo and wrap in baking paper. Good for: 12 months.
Raspberry Jam. Sets easily with a little lemon juice, and freezer jam keeps the freshest flavour. Good for: 12 months.
Redcurrant Jelly. Redcurrant jelly is the classic, with a high pectin set. Serve with meat and cheese. Good for: 12 months.
Rhubarb Jam and chutney. Rhubarb and ginger jam is a favourite, with chutney for savoury use. Good for: 12 months.
Rhubarb Bottle. Preserve in sugar syrup in sterilised jars. Good for: 12 months.
Shallot Chutney. Make shallot marmalade or chutney with balsamic vinegar. Good for: 12 months.
Strawberry Jam. Strawberries are low in pectin, so use jam sugar or add lemon juice and set carefully. Good for: 12 months.
Sweet pepper Chutney or relish. Cook into sweet pepper relish or chutney. Good for: 12 months.
Sweetcorn Relish. Cook kernels into sweetcorn relish with peppers and vinegar. Good for: 12 months.
Tomato Chutney. Use both ripe and green tomatoes, with onions, apples, sugar and vinegar. Good for: 12 months.
Whitecurrant Jelly. Make pale white jelly for meat and cheese. Good for: 12 months.

Cordials, syrups and infusions

Cordials, juices, liqueurs, and herbs steeped in vinegar, oil, honey or sugar.

Angelica Candy. Simmer young stems in sugar syrup over several days until translucent, then dry on a rack and store in an airtight tin. Good for: 6–12 months.
Apple Juice. Press into juice and freeze, or pasteurise in clean bottles. Windfalls and bruised fruit are ideal for this. Good for: 12 months frozen.
Basil Pesto. Blend with pine nuts, garlic, parmesan and oil and top with oil. Freeze in portions for longest life. Good for: 1 week in fridge, 6 months frozen.
Basil Flavoured oil or vinegar. Steep a handful of leaves in white wine vinegar. Use fresh leaves in oil only for immediate use, and keep it chilled. Good for: Vinegar: 6 months.
Blackberry Cordial or liqueur. Simmer with sugar for a cordial, or steep in gin or vodka with sugar for a few months. Good for: Cordial: 6 months; liqueur: 1 year+.
Blackcurrant Cordial. Simmer with sugar and a little water, strain and bottle in sterilised bottles. Rich in vitamin C. Good for: 6–12 months.
Borage Candy. Brush flowers with egg white, dust with caster sugar and dry on a rack for cake decorations. Good for: 6–12 months.
Calendula Infused oil. Steep fully dried petals in olive or sunflower oil for 4–6 weeks, then strain, for skin balms and salves. Use dried petals, as fresh ones can make the oil go off. Good for: 6–12 months.
Chamomile Infuse. Steep dried flowers in honey or cooled syrup for soothing drinks. Good for: 6 months.
Chervil Herb butter. Mix chopped leaves into softened butter, roll in baking paper and freeze in slices. Good for: 3 months.
Chives Chive butter. Mix chopped chives into softened butter and freeze in rolls. Good for: 3 months.
Chives Chive vinegar. Steep flowers or leaves in white wine vinegar for 2 weeks and strain for a pink, oniony vinegar. Good for: 6 months.
Coriander Paste. Blend leaves with garlic, chilli, ginger and oil and freeze in small portions. Good for: 6 months.
Dill Dill vinegar or butter. Steep fronds in white wine vinegar, or mix into butter and freeze in rolls. Good for: Vinegar: 6 months.
Elder Cordial or syrup. Simmer cooked berries with sugar and spices, strain and bottle in sterilised bottles. Good for: 6–12 months.
Elder Elderflower cordial. Steep flowers with sugar, lemon and citric acid for 24 hours, strain and bottle or freeze. Good for: 6 months; longer frozen.
French tarragon Tarragon vinegar. Steep fresh sprigs in white wine vinegar for 2 weeks and strain. A classic for sauces. Good for: 6–12 months.
French tarragon Herb butter. Mix chopped leaves into butter for chicken and fish, and freeze in rolls. Good for: 3 months.
Garlic chives Herb butter. Mix chopped leaves into softened butter and freeze in rolls. Good for: 3 months.
Garlic chives Vinegar. Steep flowers or leaves in white wine vinegar for 2 weeks and strain. Good for: 6 months.
Gooseberry Cordial or sauce. Stew with sugar into a sauce for mackerel, or into a cordial with elderflower. Good for: 6 months; longer frozen.
Grape Wine. Ferment the surplus into wine, if you wish. Good for: 1 year+.
Hyssop Infuse. Steep in honey or syrup for a minty, soothing flavour. Good for: 6 months.
Land cress Soup or pesto. Blend peppery leaves into soup or pesto and freeze in portions. Good for: 6 months.
Lavender Lavender sugar. Layer dried buds with caster sugar in a jar for 2 weeks for baking. Good for: 1 year.
Lavender Infuse. Steep in syrup, honey or cream for desserts and drinks. Good for: 6 months.
Lavender Sachets. Fill small cloth bags with dried buds for drawers and wardrobes. Good for: 1–2 years.
Lemon balm Syrup or cordial. Simmer leaves with sugar and water, then strain and bottle. Good for: 3–6 months.
Lemon verbena Infuse. Steep leaves in syrup, sugar or milk for desserts. Good for: 3–6 months.
Lemongrass Paste. Blend with garlic, ginger and chilli and freeze in portions. Good for: 6 months.
Loganberry and tayberry Cordial or liqueur. Simmer into a cordial, or steep in gin with sugar. Good for: 6–12 months.
Mint Syrup or cordial. Simmer with sugar and lemon, strain and bottle for drinks. Good for: 1 month in the fridge; longer frozen.
Nasturtium Nasturtium vinegar. Steep flowers in white wine vinegar for 2 weeks for a peppery pink vinegar. Good for: 6 months.
Nasturtium Pesto. Blend peppery leaves into pesto with nuts, cheese and oil and freeze. Good for: 6 months frozen.
Oregano Herb oil. Steep dried sprigs in oil in the fridge for dressings and pizza. Good for: 2–3 weeks in the fridge.
Parsley Parsley butter. Mix chopped leaves into softened butter and freeze in rolls. Good for: 3 months.
Parsley Pesto. Blend with nuts, garlic, lemon and oil and freeze in portions. Good for: 6 months frozen.
Pear Perry or juice. Press into juice and freeze, or ferment into perry. Good for: 12 months frozen.
Raspberry Vinegar or liqueur. Steep in vinegar for a fruit vinegar, or in gin or vodka with sugar. Good for: 6 months to 1 year.
Redcurrant Cordial or sauce. Simmer into a cordial or Cumberland-style sauce. Good for: 6 months.
Rhubarb Cordial or syrup. Simmer with sugar and orange into a syrup and bottle. Good for: 6 months.
Rocket Pesto. Blend peppery leaves into pesto with nuts, cheese and oil and freeze. Good for: 6 months frozen.
Rosemary Rosemary salt or sugar. Blend leaves with salt or sugar and dry out before storing. Good for: 1 year.
Rosemary Flavoured vinegar. Steep sprigs in white wine vinegar for 2 weeks and strain. Good for: 6 months.
Sage Sage butter. Mix chopped leaves into butter and freeze in rolls. Good for: 3 months.
Strawberry Coulis or syrup. Blend with sugar and lemon and freeze in small tubs, or sieve and bottle as syrup. Good for: 12 months frozen.
Sweet marjoram Herb butter. Mix chopped leaves into butter and freeze in rolls. Good for: 3 months.
Thyme Thyme honey or syrup. Steep sprigs in honey or syrup for coughs and cooking. Good for: 6 months.
Viola and pansy Candy. Brush flowers with egg white, dust with caster sugar and dry on a rack. Use on cakes. Good for: 6–12 months.
Viola and pansy Syrup. Steep flowers in a sugar syrup for a pretty, violet-coloured drink. Good for: 1 month in the fridge.
Watercress Pesto. Blend into a peppery pesto and freeze. Good for: 6 months.
Whitecurrant Cordial. Simmer into a cordial with a little sugar. Good for: 6 months.
Wild garlic Pesto. Blend with nuts, cheese and oil, and freeze in portions. Good for: 6 months frozen.
Wild garlic Wild garlic butter. Mix chopped leaves into softened butter and freeze in rolls. Good for: 3 months.

Cooked dishes to keep

Soups, sauces and ready meals made from a glut.

Butternut squash Soup and sauces. Make big batches of soup, cool and freeze in portions. Good for: 6 months frozen.
Calabrese Soup. Blend into broccoli and stilton or cheddar soup and freeze in portions. Good for: 3–6 months.
Celery Soup. Make celery soup or stock and freeze in portions. Good for: 6 months frozen.
Chilli pepper Chilli sauce. Blend with vinegar, garlic and salt, simmer and bottle into sterilised jars. Ferment first for a deeper flavour. Good for: 6–12 months.
Cobnut and hazelnut Roast. Roast shelled nuts on a tray for 10 minutes, cool and store in a jar. Good for: 2–3 months.
Courgette Soup and sauces. Cook into soup or a tomato and courgette sauce and freeze in tubs. Good for: 6 months.
Cucumber Soup. Blend cold soups and freeze in tubs. They are best eaten raw rather than frozen. Good for: 3 months frozen.
Elephant garlic Roast. Roast whole bulbs and squeeze out the cloves. Keep in the fridge for a week. Good for: 1 week.
Garlic Roast. Roast whole bulbs until soft and squeeze the cloves into a tub in the fridge. Good for: 1 week.
Globe artichoke Marinate. Simmer hearts, pack in jars with vinegar and herbs and cover with oil. Keep in the fridge. Good for: 2–3 weeks in the fridge.
Horseradish Make a sauce. Grate root, mix with a little vinegar and salt and jar. The flavour fades over a few months. Good for: 3–4 months in the fridge.
Komatsuna Soup. Cook into soup or stir-fry bases and freeze in tubs. Good for: 6 months.
Leek Soup. Cook leek and potato soup in large batches and freeze in portions. Good for: 6 months frozen.
Lettuce Soup. Cook surplus lettuce into pea and lettuce soup and freeze in portions. It cannot be frozen raw. Good for: 6 months frozen.
Lettuce Braise. Braise gem or cos hearts in butter and stock for a cooked side dish. Good for: 2–3 days.
Marrow Stuffed and frozen. Make stuffed marrow or marrow and tomato bake and freeze in portions. Good for: 3–6 months.
Melon Sorbet or granita. Blend into sorbet, freeze and keep in a tub. Good for: 3 months.
Microgreens Blend. Blend into pesto, soups and smoothies to use up a surplus. Good for: 3–5 days; pesto freezes for 6 months.
Mint Mint sauce. Chop with sugar and vinegar and jar for lamb. Good for: 3–6 months.
Parsnip Soup. Make curried parsnip soup and freeze in portions. Good for: 6 months.
Pea Soup. Make pea and mint soup and freeze in portions. Good for: 6 months frozen.
Potato Make into soup. Make leek and potato soup and freeze in portions. Good for: 6 months.
Pumpkin Soup. Make soup and freeze in portions. Good for: 6 months frozen.
Raspberry Coulis. Sieve cooked or raw fruit with sugar and freeze in small tubs. Good for: 12 months.
Rocket Soup. Cook into a soup with potato and freeze in portions. Good for: 6 months.
Salsify Soup. Make into soup and freeze in portions. Good for: 6 months.
Scorzonera Soup. Make into soup and freeze in portions. Good for: 6 months.
Sorrel Soup. Make sorrel soup, and freeze in portions. Good for: 6 months.
Sorrel Sauce. Cook into a creamy sauce for fish, then freeze in small tubs. Good for: 3 months.
Spinach Blend. Blend raw leaves with water and freeze in ice cube trays for smoothies. Good for: 6 months.
Swede Soup. Make swede soup and freeze in portions. Good for: 6 months.
Sweet pepper Roast and jar. Roast, peel and pack into jars with vinegar, then keep in the fridge. Do not preserve in oil at room temperature. Good for: 2–3 weeks in the fridge.
Sweet potato Soup. Cook into soup and freeze in tubs. Good for: 6 months.
Tomatillo Salsa verde. Roast and blend into salsa verde and freeze in tubs. Good for: 6–12 months frozen.
Tomato Sauce, passata or soup. Cook down, sieve and freeze, or bottle with added lemon juice or citric acid and process in a water bath. Good for: 12 months.
Watercress Soup. Make watercress soup and freeze in portions. Blanching helps keep the colour. Good for: 6 months.

Cool storing and curing

Crops that keep for months in a shed, garage or cool room.

Apple Cool store. Wrap sound, unbruised late apples individually in paper and store in a single layer in trays in a cool, frost-free shed or garage. Good for: 3–6 months, depending on variety.
Basil Fridge or room temperature. Treat cut stems like flowers in a glass of water on the worktop. Cold damages the leaves, so keep it out of the fridge. Good for: 3–5 days.
Beetroot Cool store. Twist off the leaves, leave a little stalk, and pack unwashed roots in boxes of slightly damp sand or compost in a cool, frost-free shed. Good for: 3–5 months.
Butternut squash Cure and cool store. Leave on the plant until the skin is hard, cut with a long stalk, then cure in a warm, sunny spot for 10 days. Store on shelves at 10–15°C. Good for: 3–6 months.
Cabbage Cool store. Harvest firm heads in autumn, remove loose outer leaves and hang or store in a frost-free, airy shed, not touching each other. Good for: 2–4 months.
Carrot Cool store. Twist off the tops, leave unwashed, and pack in boxes of slightly damp sand or compost in a frost-free shed. Keep boxes cool and dark. Good for: 4–6 months.
Celeriac Cool store. Trim the leaves and roots, brush off soil, and pack in boxes of damp sand or compost in a cool, frost-free shed. Good for: 3–5 months.
Elephant garlic Cure and cool store. Dry in a warm, airy place for 2–3 weeks, then hang in nets or plait and store somewhere cool and dry, not in the fridge. Good for: 4–8 months.
Garlic Cure and cool store. Dry bulbs in a warm, airy place for 2–3 weeks, then hang in nets or plait and keep somewhere cool, dry and airy. Softneck types store longest. Good for: 6–9 months.
Hardy kiwi Cool store. Pick slightly under-ripe in autumn and keep in a cool, frost-free place to ripen slowly. Good for: 1–2 months.
Horseradish Cool store. Lift roots in autumn and pack in damp sand in a cool, frost-free shed. Good for: 3–6 months.
Kohlrabi Cool store. Store trimmed bulbs in damp sand in a cool, frost-free shed. Good for: 2–3 months.
Leek Heel in. Lift and replant tightly together in a spare corner if you need the bed back. Good for: 2–3 months.
Marrow Cure and cool store. Let fruit mature on the plant until the skin is hard, then cure in the sun for a week and store somewhere cool, dry and frost-free. Good for: 2–3 months.
Mooli (daikon) Cool store. Store roots in damp sand in a cool, frost-free place. Good for: 2–3 months.
Onion Cure and cool store. Dry in the sun or a warm, airy place until the necks are tight and the skins papery, then hang in nets or plaits and store somewhere cool, dry and frost-free. Good for: 6–9 months.
Parsnip Cool store. Lift, trim and keep in boxes of damp sand or compost in a cool, frost-free shed. Good for: 3–5 months.
Pear Cool store. Pick before fully ripe and keep unbruised fruit in single layers, not touching, in a cool, dark, frost-free place. Bring into the warmth to ripen. Good for: 1–3 months, depending on variety.
Physalis (Cape gooseberry) Store in the husk. Keep fruit in its papery husk in a cool, dry, airy place, as the husk protects it. Good for: 1–2 months.
Potato Cool store. Let skins harden, brush off soil, discard damaged tubers and store in paper sacks or hessian in a cool, dark, frost-free place at around 5–10°C. Exclude light to avoid green tubers. Good for: 4–6 months.
Pumpkin Cure and cool store. Harvest with a long stalk before frost, cure in the sun for 10 days, then store on shelves somewhere dry and cool at about 10–15°C. Good for: 3–6 months.
Quince Cool store. Pick when yellow and fragrant, wrap in paper and store in single layers in a cool, dark place, away from other fruit as the scent spreads. Good for: 2–3 months.
Radicchio Cool store. Late heads keep well in a cool, frost-free shed. Good for: 1–2 months.
Salsify Cool store. Lift and store in damp sand in a cool, frost-free shed. Good for: 2–3 months.
Scorzonera Cool store. Lift carefully and store in damp sand in a cool, frost-free shed. Good for: 2–3 months.
Shallot Cure and cool store. Dry in a warm, airy place until the skins are papery, then store in nets or trays somewhere cool, dry and frost-free. Good for: 6–8 months.
Swede Cool store. Trim, brush off soil and store in damp sand or a box in a cool, frost-free shed. Good for: 3–4 months.
Sweet potato Cure and cool store. Cure at 25–30°C for a week after digging, then keep in a cool, dry place at 12–15°C. Do not refrigerate. Good for: 3–5 months.
Tomatillo Store in the husk. Keep fruit in its husk in a cool, dry place, which protects it. Good for: 2–3 weeks.
Tomato Ripen indoors. Pick green tomatoes before the first frost, then ripen them on a windowsill or in a drawer with a banana. Good for: 2–4 weeks.
Tomato Keep at room temperature. Fridge cold dulls flavour, so keep ripe tomatoes on a shelf out of the sun. Good for: 3–7 days.
Turnip Cool store. Store maincrop turnips in damp sand in a cool, frost-free shed. Good for: 2–3 months.

Fridge

Short-term storage for the week ahead.

Apple Fridge. Keep in the salad drawer, loosely bagged, away from strongly flavoured foods. Good for: 4–6 weeks.
Apricot Fridge. Keep ripe fruit in a single layer in the fridge and eat quickly. Good for: 3–5 days.
Asparagus Fridge. Stand the spears upright in a glass with 2 cm of water, loosely covered, or wrap the ends in damp kitchen paper. Good for: 3–5 days.
Aubergine Fridge. Keep whole in the warmest part of the fridge or a cool room, as they dislike cold. Good for: 1 week.
Beetroot Fridge. Store unwashed, trimmed roots in a bag in the salad drawer. Good for: 2–4 weeks.
Blackberry Fridge. Spread unwashed berries in a single layer in a shallow container. Good for: 2–3 days.
Blackcurrant Fridge. Keep on the stalk in a covered container. Good for: 1 week.
Blueberry Fridge. Keep dry and unwashed in a shallow, covered container. Wash just before use. Good for: 1–2 weeks.
Borlotti bean Fridge. Keep unshelled fresh pods in the salad drawer. Good for: 3–5 days.
Broad bean Fridge. Keep in the pods in the salad drawer and shell as needed. Good for: 3–5 days.
Bronze fennel Fridge. Wrap fronds in damp paper in a bag. Good for: 1 week.
Brussels sprouts Fridge. Cut whole stalks, or loose sprouts, and keep in the salad drawer. Good for: 2–3 weeks.
Cabbage Fridge. Wrap a whole head loosely and keep in the salad drawer. Good for: 2–4 weeks.
Calabrese Fridge. Keep unwashed in a loose bag in the salad drawer. Good for: 5–7 days.
Carrot Fridge. Trim tops and keep in a bag in the salad drawer. Good for: 3–4 weeks.
Cauliflower Fridge. Keep whole heads in a loose bag in the salad drawer, or cut into florets in a container. Good for: 1–2 weeks.
Celeriac Fridge. Wrap trimmed roots in a bag in the salad drawer. Good for: 3–4 weeks.
Celery Fridge. Wrap the whole head in foil, which keeps it crisp longer than a bag. Good for: 2–4 weeks.
Cherry Fridge. Keep unwashed, with stalks on, in a covered container. Good for: 5–7 days.
Chervil Fridge. Wrap stems in damp kitchen paper in a bag. Good for: 3–5 days.
Chicory Fridge. Keep heads in a bag in the salad drawer, away from light, which turns the leaves bitter. Good for: 1–2 weeks.
Chinese cabbage Fridge. Wrap whole heads in paper or a bag and store in the salad drawer. Good for: 2–4 weeks.
Coriander Fridge. Stand stems in a glass of water with a bag loosely over the top, or wrap in damp kitchen paper. Good for: 1 week.
Courgette Fridge. Keep small, firm courgettes unwashed in a bag in the salad drawer. Good for: 1 week.
Cucumber Fridge. Wrap in kitchen paper and keep in the salad drawer. Keep away from tomatoes and apples, which give off ethylene. Good for: 1–2 weeks.
Edamame Fridge. Keep fresh pods in a bag in the salad drawer. Good for: 3–5 days.
Endive Fridge. Keep whole heads in a bag in the salad drawer. Good for: 1–2 weeks.
Fig Fridge. Keep ripe figs in a single layer in the fridge and eat quickly, as they are very fragile. Good for: 2–3 days.
Florence fennel Fridge. Trim the fronds and keep bulbs wrapped in a bag in the salad drawer. Good for: 1–2 weeks.
French bean Fridge. Keep unwashed in a loose bag in the salad drawer. Good for: 5–7 days.
Gherkin Fridge. Keep fresh gherkins in a bag in the salad drawer and pickle within a few days. Good for: 1 week.
Globe artichoke Fridge. Keep whole, unwashed heads in a bag in the salad drawer. Good for: 1 week.
Gooseberry Fridge. Keep firm, under-ripe berries in a covered container. Good for: 1–2 weeks.
Grape Fridge. Keep bunches unwashed in a bag in the fridge. Remove any split or mouldy fruit. Good for: 2–3 weeks.
Hardy kiwi Fridge. Ripen on the vine or on a windowsill, then eat or refrigerate. Good for: 2–4 weeks.
Horseradish Fridge. Wrap whole roots in a bag in the fridge. Good for: 2–3 weeks.
Jerusalem artichoke Fridge. Keep unwashed tubers in a bag in the salad drawer. They go limp quickly once out of the soil. Good for: 1–2 weeks.
Kale Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Kohlrabi Fridge. Remove the leaves and keep the bulbs in a bag in the salad drawer. Good for: 2–4 weeks.
Komatsuna Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Lamb’s lettuce Fridge. Keep unwashed rosettes in a bag with a piece of kitchen paper. Very delicate, so best eaten quickly. Good for: 3–5 days.
Land cress Fridge. Wrap leaves in damp paper in a bag. Good for: 3–5 days.
Leek Fridge. Trim and keep unwashed in a bag in the salad drawer. Good for: 2–3 weeks.
Lemon balm Fridge. Stand stems in a glass of water, loosely covered. Good for: 3–5 days.
Lemongrass Fridge. Wrap stalks in damp paper in the fridge. Good for: 2–3 weeks.
Lettuce Fridge. Wash, dry thoroughly and wrap leaves in kitchen paper in a container or bag, or keep whole heads unwashed in the salad drawer. Good for: 5–10 days.
Loganberry and tayberry Fridge. Keep unwashed in a single layer in a shallow container. Good for: 2–3 days.
Melon Fridge. Keep whole ripe melons in the fridge, wrapped to stop the smell spreading. Good for: 1 week.
Microgreens Fridge. Cut just before use if you can, or keep dry in a container lined with kitchen paper. Good for: 5–7 days.
Mizuna Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Mooli (daikon) Fridge. Remove the leaves and keep in a bag in the salad drawer. Good for: 2–3 weeks.
Mustard greens Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Orache Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 3–5 days.
Pak choi Fridge. Keep whole heads unwashed in a bag in the salad drawer. Good for: 1 week.
Parsley Fridge. Stand stems in a glass of water with a bag over the top, or wrap in damp paper. Good for: 1–2 weeks.
Patty pan squash Fridge. Keep small, firm squashes in a bag in the salad drawer. Good for: 1 week.
Pea Fridge. Keep pods unshelled in a bag in the salad drawer and shell just before use. Good for: 3–5 days.
Peach Fridge. Keep ripe fruit in a single layer in the fridge. Good for: 3–5 days.
Pear Fridge. Keep ripe pears in the salad drawer. Good for: 1–2 weeks.
Perpetual spinach Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Plum Fridge. Keep ripe fruit in a single layer in the fridge. Good for: 5–7 days.
Radicchio Fridge. Keep whole heads in a bag in the salad drawer. Good for: 2–3 weeks.
Radish Fridge. Remove the leaves, and keep roots in a bag or a container of water in the fridge. Good for: 1–2 weeks.
Raspberry Fridge. Keep unwashed in a single layer in a shallow container. Good for: 2–3 days.
Redcurrant Fridge. Keep on the strigs in a covered container. Good for: 1 week.
Rhubarb Fridge. Trim leaves, which are poisonous, and keep stalks wrapped in a bag. Good for: 1–2 weeks.
Rocket Fridge. Wash, dry thoroughly and keep in a container lined with kitchen paper. Good for: 3–5 days.
Romanesco Fridge. Keep whole heads unwashed in a loose bag in the salad drawer. Good for: 1–2 weeks.
Runner bean Fridge. Keep unwashed in a bag in the salad drawer. Good for: 5–7 days.
Sea kale Fridge. Keep blanched shoots wrapped in damp paper in the salad drawer. Good for: 3–5 days.
Sorrel Fridge. Wrap in damp paper in a bag. Good for: 3–5 days.
Spinach Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Spring onion Fridge. Wrap in damp kitchen paper or stand in a glass of water in the fridge. Good for: 1–2 weeks.
Sprouting broccoli Fridge. Keep unwashed in a loose bag in the salad drawer. Good for: 5–7 days.
Strawberry Fridge. Keep unwashed and unhulled in a single layer, and discard any mouldy fruit at once. Good for: 1–3 days.
Sweet pepper Fridge. Keep whole peppers in the salad drawer. Good for: 1–2 weeks.
Sweetcorn Fridge. Keep cobs in their husks in the fridge. Sugars convert to starch within a day or so, so eat or freeze quickly. Good for: 1–3 days.
Swiss chard Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Tatsoi Fridge. Wrap unwashed leaves in damp paper in a bag. Good for: 5–7 days.
Tomatillo Fridge. Keep husked fruit in a bag in the fridge. Good for: 2–3 weeks.
Turnip Fridge. Trim leaves and keep roots in a bag in the salad drawer. Good for: 2–3 weeks.
Watercress Fridge. Stand stems in a glass of water in the fridge and cover loosely. Good for: 3–5 days.
Whitecurrant Fridge. Keep on the strigs in a covered container. Good for: 1 week.
Winter purslane Fridge. Wrap leaves in damp paper in a bag. Good for: 3–5 days.

Leave in the ground or pick fresh

Crops that store best on the plant, or that you can grow on demand.

Bay Keep on the tree. Bay is evergreen, so you can simply pick fresh leaves all year round. Good for: All year.
Beetroot Leave in the ground. In mild areas, cover with a thick mulch of straw and lift as needed. Lift before hard frost to be safe. Good for: Until late autumn.
Brussels sprouts Leave on the plant. Sprouts keep best on the stalk. Harvest from the bottom up as needed, and flavour improves after frost. Good for: Oct to Mar.
Carrot Leave in the ground. Mulch thickly with straw and lift as needed, then cover with fleece to deter carrot fly in autumn. Good for: Until early spring.
Celeriac Leave in the ground. Mulch over winter and lift as needed in mild areas. Lift before hard frosts to be safe. Good for: Until early spring.
Chicory Force and harvest. Lift roots in autumn, store cool, and pot a few at a time in the dark for fresh chicons all winter. Good for: Winter-long supply.
Chives Keep growing. Pot up a clump in autumn and keep on a bright windowsill for fresh winter cuttings. Good for: Winter supply.
Cobnut and hazelnut Eat fresh. Fresh green nuts are milky and juicy and need eating within a week or two. Good for: 1–2 weeks.
Endive Blanch. Tie up outer leaves a week before cutting, or cover with a plate, to blanch the heart and make it sweeter. Good for: Fresh use.
Jerusalem artichoke Leave in the ground. Tubers store best in the soil, so lift as you need them from autumn until the plants regrow in spring. Good for: Oct to Mar.
Kale Leave on the plant. Kale is very hardy and tastes better after frost, so pick as needed all winter. Good for: Oct to Apr.
Lamb’s lettuce Pick as needed. It stands outdoors over winter, so pick fresh leaves from the plant rather than storing them. Good for: Oct to Mar.
Land cress Pick as needed. It is hardy and keeps cropping through winter, so pick fresh from the plant. Good for: Oct to Mar.
Leek Leave in the ground. Leeks are very hardy and keep well in the soil, so lift as needed all winter. Good for: Oct to Apr.
Lemon verbena Keep the plant. Take cuttings or overwinter in a frost-free place so you can pick fresh again next year. Good for: Next season.
Lettuce Cut and come again. Harvest outer leaves only and the plants regrow, which avoids having a glut at once. Good for: Several weeks of cropping.
Microgreens Grow on demand. Re-sow every week or two rather than storing, as microgreens are best fresh. Good for: Continuous supply.
Mizuna Pick as needed. It is hardy and regrows after cutting, so pick fresh from the plant through winter. Good for: Autumn to spring.
Mustard greens Pick as needed. Hardy types will crop outdoors through autumn and winter, so pick fresh. Good for: Autumn to spring.
Orache Pick as needed. It self-seeds, so keep picking young leaves rather than store them. Good for: Summer to autumn.
Pak choi Cut and come again. Take outer leaves or cut baby plants and let them regrow. Good for: Several weeks of cropping.
Parsnip Leave in the ground. Parsnips are very hardy and taste sweeter after frost, so lift as needed until early spring. Good for: Oct to Mar.
Perpetual spinach Pick as needed. It crops almost all year and survives frost, so pick fresh from the plant. Good for: Nearly all year.
Potato Do not refrigerate raw. Cold turns starch to sugar, giving sweet taste and dark chips and roasties, so avoid the fridge for raw potatoes. Good for: Not recommended.
Potato Leave in the ground. Maincrop potatoes can stay in the soil for a few weeks after the foliage dies, but lift before slugs and blight spores do harm. Good for: 2–4 weeks.
Radish Use the leaves. Blend young leaves into soup or pesto and freeze. Good for: 6 months.
Rocket Cut and come again. Take a few leaves from each plant and re-sow every few weeks, rather than storing. Good for: Continuous supply.
Rosemary Pick fresh. Rosemary is evergreen, so pick fresh sprigs all year round. Good for: All year.
Sage Pick fresh. Sage is evergreen in most gardens, so pick fresh leaves through the year. Good for: Most of the year.
Salsify Leave in the ground. Lift as needed through winter, as roots keep best in the soil. Good for: Oct to Mar.
Savory Add to bean dishes. Dried leaves are the traditional herb for bean dishes, so keep a jar near your bean stores. Good for: 1 year.
Scorzonera Leave in the ground. Lift as needed through winter, as roots keep best in the soil. Good for: Oct to Mar.
Sea kale Force a succession. Cover crowns in turn with pots through early spring to spread the harvest. Good for: Several weeks.
Spring onion Regrow. Place roots in a glass of water on a windowsill and they regrow, or leave a few in the ground to keep cropping. Good for: Several weeks.
Sprouting broccoli Pick regularly. Harvest frequently and the plant produces more shoots, so pick little and often. Good for: Feb to Apr.
Swede Leave in the ground. Lift as needed through winter, as swedes are very hardy. Good for: Oct to Mar.
Sweet cicely Sweeten tart fruit. Cook leaves with rhubarb or gooseberries to cut down on sugar. Good for: Fresh use.
Swiss chard Pick as needed. Chard crops for months and survives most winters, so pick little and often. Good for: Most of the year.
Tatsoi Pick as needed. It is hardy, so cut outer leaves through winter. Good for: Autumn to spring.
Thyme Pick fresh. Thyme is evergreen, so pick fresh sprigs all year. Good for: All year.
Turnip Use the tops. Blanch and freeze the green tops like spring greens. Good for: 9 months.
Watercress Pick as needed. It keeps cropping in cool, wet conditions, so pick fresh and often. Good for: Much of the year.
Winter purslane Pick as needed. It is hardy, so pick fresh leaves through winter rather than store them. Good for: Oct to Apr.

Storage times are a guide. Use clean jars and containers, and follow tested guidance for bottling or canning low-acid foods. If in doubt, throw it out.