The length of time that vegetables may be successfully stored depends on the type of vegetable and storage conditions. The main cause of deterioration is usually water loss; the higher the original water content of the vegetable type, the less time it may be stored. For example, leafy vegetables such as lettuces have a very high water content and may only be stored for a few days, whilst bulbs of onions and garlic may be kept for many months.

Root vegetables may also be stored for many months; potatoes may be kept in a lightproof sack away from frost, whilst carrots and beetroot should be kept in boxes of moist sand in a cool shed or cellar.