When you have decided whether to wash the vegetables immediately or not, it is time to think about where everything will go. There are a few vegetables (and fruits that are considered vegetables) that are not refrigerated. In some cases, these vegetables will spoil faster if they are kept in too cold a place.
According to Treehugger, crops that don’t require refrigeration include tomatoes, potatoes, winter squashes (such as acorns and butternut squash), alliums (such as onions, garlic, and onions), and some items classified as “tropical fruits” (such as eggplants, cucumbers and peppers). Then, there are types of products such as avocados that do not need to be left in the refrigerator, but keeping them allows them to ripen quickly. If you want to extend the life of the avocado, you can put it in the refrigerator.
Of course, there are still plenty of vegetables in the fridge. These items either require regular refrigeration or have a long shelf life. According to The New York Times, freezer-safe produce includes tubers and roots (such as turnips, beets, carrots, rutabagas, ginger, and parsnips), cruciferous vegetables (such as broccoli, cauliflower, and cabbage), and green vegetables (such as lettuce or kale). These last the longest when stored in the refrigerator.