Zucchini and onion storage guidance for home kitchens

German food‑preservation guides advise that zucchini should be kept in a cool (10‑15 °C), dark, dry place such as a pantry or cellar, rather than a refrigerator below 8 °C. In the fridge, they belong in the vegetable drawer and should be used within a week, kept away from tomatoes and apples. Freshly harvested zucchini need not be washed before storage, and they can be frozen raw or cooked for up to six months, or pickled in oil for a similar period.

For onions, both raw and cooked varieties can be frozen successfully. The recommendation is to peel and cut the onions into desired shapes before placing them in airtight freezer bags, removing as much air as possible. Pre‑freezing on a tray prevents clumping. Frozen onions become softer after thawing, making them suitable for soups, stews, and other cooked dishes, and they can often be added directly to the pan without defrosting. Proper storage prevents freezer burn and prolongs usability.

These tips aim to reduce food waste and extend the freshness of common kitchen vegetables.