Store dry arugula in an open container with a paper towel over it. Do not wash until ready to eat!
Stand asparagus in a wide mouth jar, glass or bowl with water in the bottom. Store on the counter at room temperature; do not refrigerate.
If there is a tie or band around the asparagus, remove it before storage.
Eat within a week.
Wash and store in an open container with a damp paper towel on top of them.
Best eaten as soon as possible! Do not wash berries until you are ready to eat them.
Store in a paper bag in the fridge but only for a day or so.
Do not stack too many on top of each other; the weight can bruise them and cause moisture to occur which leads to mold.
Corn is best eaten the day it is picked. If you are not eating it the same day, leave it in its husk until ready to eat.
For long-term storage, blanch and drain corn and freeze it.
Store in a closed container with plenty of moisture. You can store directly in water or wrapped in a wet paper towel.
Store carrots separately from apples and pears; the carrots can become bitter from the ethylene gas given off by these fruits.
Eat fresh greens as soon as possible; they should be eaten within a few days and are not meant for long-term storage. Do not store in the same refrigerator drawer as fruit that gives off ethylene gases (apples, pears, nectarines, peaches, melons).
KALE, COLLARD GREENS and CHARD can be kept in a wide mouth jar or glass on the counter with a bit of water in the bottom. You can also store them in a container in the fridge; wrap them in a damp towel.
Basil ~ Place basil in a glass or jar (like you would fresh flowers) with a bit of water in the bottom. Store on the counter and use within a few days. Do not wash until ready to use. You can try storing Basil in the fridge in a jar with a bit of water on the bottom; screw the top on the jar.
Tender Herbs like CILANTRO, PARSLEY, MINT, DILL and TARRAGON can be put into a jar with a bit of water in the bottom, screw on the top and store in the fridge.
Woody Herbs like ROSEMARY, THYME and OREGANO can be put onto a slightly damp paper towel in a single layer. Roll-up loosely and store in the fridge. You can also do this with chives and sage.
Store in airtight container loosely wrapped in damp paper towels in the vegetable drawer.
Store in a cool, dry place. Do not stack; they should be stored in a single layer.
If onions have sprouted, use them immediately.
Hot Peppers have oils that can burn your eyes and skin. Consider wearing rubber gloves when handling or cutting hot peppers.
Do not wash hot peppers after picking. Store them in the crisper drawer of your refrigerator. They are best at temperatures between 40 and 45 degrees. They can last for two or three weeks when stored liked this.
Sweet Peppers can be stored on the counter for a couple of days. For longer storage times, they can be put in the crisper drawer of the fridge. Do not store them near apples or pears or other ethylene-producing fruits. Do not wash them until ready to use.
Store in a cool, dark, well-ventilated place in a paper bag or a box.
Do not store potatoes in the refrigerator. Do not store near onions or garlic.
Store in an open container with a damp paper towel over them.
Roots with green tops can be stored in the refrigerator. Remove the green tops before you store them; the tops draw moisture from the root and can dehydrate it.
Store the greens in a closed container with a damp paper towel.
Wash and drain spinach before you store it. Store spinach in an open container, loosely wrapped in paper towels. Store in the crisper drawer of the fridge. Spinach likes it cool!
Squash can be stored on a cool counter for a few days. Otherwise, wrap in a dish towel and store in the vegetable drawer of the refrigerator.
Store in a dry, cool place with plenty of ventilation; do not refrigerate!
Use within a week or so for best flavor.
Do not refrigerate fresh tomatoes! Tomatoes will ripen off the vine, and can stay on the counter for a number of days.
If you want to speed up ripening, put them in a paper bag with an apple or banana.
Store Winter Squash at room temperature in a well ventilate place. Store them in baskets or paper bags out of direct sunlight.
Only store squash without blemishes and check on them to be sure they are not forming soft spots.
They store better if they are not touching each other.