Complete Guide to Vegetables
Everything you need to know about selecting, storing, and cooking vegetables.
North American Produce
Showing vegetable focus and cooking methods preferred in this region.
Cooking Methods at a Glance
Roasting
Best for: Root vegetables, cruciferous, squash
High heat, single layer, don't crowd. Flip halfway
Sautéing
Best for: Leafy greens, mushrooms, zucchini
Hot pan, small batches, keep things moving
Steaming
Best for: Broccoli, green beans, asparagus
Brief cooking preserves nutrients and color
Grilling
Best for: Zucchini, peppers, onions, corn
Oil vegetables, not grill. Char marks = flavor
Leafy Greens
Nutrient-dense greens from delicate to hearty
Spinach
Spring, FallCooking: Sauté 1-2 min, raw in salads, wilts into anything
Storage: Refrigerate in bag with paper towel, 5-7 days
Tips: Baby spinach for raw; mature for cooking. Wilts dramatically—buy extra
Kale
Fall, WinterCooking: Massage raw for salads, braise, sauté, roast into chips
Storage: Refrigerate 1-2 weeks
Tips: Remove tough stems. Lacinato (dinosaur) is most tender
Swiss Chard
Summer, FallCooking: Sauté stems first, then leaves. Braise with garlic
Storage: Refrigerate 1 week
Tips: Stems are edible—cook longer than leaves
Arugula
Spring, FallCooking: Raw in salads, wilt on pizza, pesto
Storage: Refrigerate 3-5 days
Tips: Peppery flavor intensifies with age and heat
Alliums
Less central to this regionThe aromatic foundation of cooking
Onion (Yellow)
Year-roundCooking: Caramelize, sauté, roast, raw
Storage: Cool, dark, dry place 2-3 months
Tips: Caramelizing takes 45+ min on low heat. Don't rush
Garlic
Summer (fresh), Year-round (cured)Cooking: Sauté briefly, roast whole, raw in dressings
Storage: Cool, dark place 3-5 months
Tips: Mince by hand, not garlic press. Burns easily—add late
Shallots
Year-roundCooking: Vinaigrettes, sauces, roasting, pickling
Storage: Cool, dark place 1 month
Tips: Milder than onion. Great raw in dressings
Leeks
Fall, WinterCooking: Soups, braise, grill halved, potato leek soup
Storage: Refrigerate 2 weeks
Tips: Split and wash thoroughly—very sandy between layers
Cruciferous Vegetables
Hearty, healthy brassicas
Broccoli
Fall, WinterCooking: Roast at high heat, steam, stir-fry, raw
Storage: Refrigerate 1 week
Tips: Roast at 425°F until charred edges. Don't boil
Cauliflower
FallCooking: Roast whole or florets, mash, rice, curry
Storage: Refrigerate 1 week
Tips: Versatile potato substitute. Roast until deeply golden
Brussels Sprouts
Fall, WinterCooking: Halve and roast cut-side down, shred raw
Storage: Refrigerate 1 week
Tips: High heat is essential. Crispy > steamed
Root Vegetables
Earthy, sweet underground vegetables
Carrots
Fall, Winter (best)Cooking: Roast, braise, raw, soups, glazed
Storage: Refrigerate 3-4 weeks
Tips: Roasting concentrates sweetness. Cut uniformly
Potatoes
Year-roundCooking: Roast, mash, fry, bake, boil
Storage: Cool, dark place 2-3 weeks
Tips: Starchy (russet) for baking/frying; waxy (Yukon) for roasting
Sweet Potatoes
Fall, WinterCooking: Roast, mash, bake, fries
Storage: Cool place 2-3 weeks, not refrigerated
Tips: Not related to potatoes. Pierce before baking
Beets
Summer, FallCooking: Roast whole, pickle, raw shaved
Storage: Refrigerate 2-3 weeks
Tips: Roast wrapped in foil. Wear gloves—they stain
Squash & Gourds
Summer and winter varieties
Zucchini
SummerCooking: Grill, sauté, spiralize, bake into bread
Storage: Refrigerate 1 week
Tips: Salt and drain to remove moisture before cooking
Butternut Squash
Fall, WinterCooking: Roast, soup, risotto, curry
Storage: Cool, dry place 2-3 months
Tips: Microwave 2-3 min to make peeling easier
Nightshades
Less central to this regionTomatoes, peppers, and eggplant
Tomatoes
SummerCooking: Raw, roast, sauce, soup, grill
Storage: Room temp until ripe, then eat or refrigerate
Tips: Never refrigerate unripe. Summer tomatoes only
Bell Peppers
SummerCooking: Roast, stuff, stir-fry, raw
Storage: Refrigerate 1-2 weeks
Tips: Red/yellow/orange are ripe green peppers—sweeter
Jalapeños
SummerCooking: Raw, roast, pickle, stuff
Storage: Refrigerate 2 weeks
Tips: Heat is in white ribs and seeds
Mushrooms
Less central to this regionTechnically fungi, culinarily vegetables
Button/Cremini
Year-roundCooking: Sauté, roast, stuff, raw
Storage: Refrigerate in paper bag 1 week
Tips: Cremini are mature buttons—more flavor
Shiitake
Year-roundCooking: Sauté, stir-fry, soups, dried for dashi
Storage: Refrigerate 1 week
Tips: Stems are tough—save for stock or discard