Complete Guide to Vegetables
Everything you need to know about selecting, storing, and cooking vegetables.
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
Braising
Best for: Cabbage, greens, root vegetables
Low and slow in liquid. Transforms tough vegetables
Raw
Best for: Salad greens, carrots, cucumbers
Fresh, seasonal vegetables. Proper washing essential
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
Lettuce (various)
Spring, FallCooking: Raw salads, lettuce wraps, grilled romaine
Storage: Refrigerate 1-2 weeks depending on type
Tips: Wash and dry completely; store with paper towel
Collard Greens
Fall, WinterCooking: Long braise with pork, quick sauté, wraps
Storage: Refrigerate 1 week
Tips: Southern style: braise 1-2 hours. Quick: 10 min sauté
Alliums
The 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
Scallions
Year-roundCooking: Raw garnish, grilled whole, stir-fries
Storage: Refrigerate 1 week, or root in water
Tips: Green and white parts have different uses
Chives
Spring, SummerCooking: Raw garnish only, never cook
Storage: Refrigerate 1 week
Tips: Snip with scissors directly onto dish
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
Cabbage
Year-roundCooking: Slaw, braise, stir-fry, ferment (sauerkraut)
Storage: Refrigerate 2+ weeks
Tips: Most economical vegetable. Quarter through core
Bok Choy
Year-roundCooking: Stir-fry, braise, grill, soups
Storage: Refrigerate 1 week
Tips: Baby bok choy cooks whole; mature needs separating
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
Parsnips
Fall, WinterCooking: Roast, mash, soups, chips
Storage: Refrigerate 2-3 weeks
Tips: Sweeter after frost. Cut out woody core if large
Turnips
Fall, WinterCooking: Roast, mash, braise, raw when young
Storage: Refrigerate 2 weeks
Tips: Small ones are sweeter; large can be bitter
Radishes
Spring, FallCooking: Raw, roasted (mellows flavor), pickled
Storage: Refrigerate 2 weeks
Tips: Roasting transforms them—sweet and mild
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
Yellow Squash
SummerCooking: Same as zucchini, interchangeable
Storage: Refrigerate 1 week
Tips: Smaller ones have better texture
Butternut Squash
Fall, WinterCooking: Roast, soup, risotto, curry
Storage: Cool, dry place 2-3 months
Tips: Microwave 2-3 min to make peeling easier
Acorn Squash
Fall, WinterCooking: Roast halved, stuff, mash
Storage: Cool, dry place 1-2 months
Tips: Skin is edible when roasted
Spaghetti Squash
Fall, WinterCooking: Roast and scrape into strands
Storage: Cool, dry place 1-2 months
Tips: Low-carb pasta substitute
Delicata Squash
FallCooking: Slice into rings and roast, skin-on
Storage: Cool, dry place 1 month
Tips: Thin edible skin—no peeling needed
Nightshades
Tomatoes, 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
Eggplant
SummerCooking: Roast, grill, fry, baba ganoush
Storage: Refrigerate 1 week
Tips: Salt and drain to remove bitterness. Asian varieties are less bitter
Mushrooms
Technically 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
Portobello
Year-roundCooking: Grill, roast, stuff, burger substitute
Storage: Refrigerate 1 week
Tips: Scrape out gills to prevent dark liquid
Shiitake
Year-roundCooking: Sauté, stir-fry, soups, dried for dashi
Storage: Refrigerate 1 week
Tips: Stems are tough—save for stock or discard
Oyster
Year-roundCooking: Sauté, stir-fry, fry until crispy
Storage: Refrigerate 5-7 days
Tips: Tear into pieces, don't chop. Great meat substitute
Maitake (Hen of Woods)
FallCooking: Roast in clusters, sauté
Storage: Refrigerate 1 week
Tips: Pull apart, don't chop. Crispy edges are goal