Tips on Storing your Veggies

Arugula store in a plastic bag, only wash what you plan to eat.

Basil refrigerate in an open plastic bag, only wash what you plan to eat.

Bok Choy  store unwashed, in a plastic bag in the crisper.

Beans store in a plastic bag + keep in refrigerated veggie drawer.

Beets separate roots from greens + refrigerate in the crisper, loosely wrapped in plastic.

Cabbage store in a plastic bag + keep in refrigerated veggie drawer.

Carrots separate roots from greens and refrigerate in the crisper, loosely wrapped in plastic.

Cucumber store in a cool spot away from sunlight (or in a warmer shelf of the fridge--prone to chilling injuries if stored below 50 degrees).

Herbs ( Cilantro / Dill / Parsley) store in a sealed plastic bag and only wash what you plan to eat.

Kale store in a sealed plastic bag, refrigerate. Only wash what you plan to eat.

Lettuce store in a plastic bag in the crisper, only wash the leaves you plan to eat.

Microgreens (Mild / Spicy) store in plastic bag, only wash what you plan to eat.

New Potatoes Store in a bag in the refrigerator

Onions (Red / Yellow) store in a dry, dark place, at an even temperature.

Radish remove greens and store each separately in a bag in the crisper.

Pea Shoots store in plastic bag in the refrigerator. Only wash what you plan to eat.

Peppers store in a plastic bag + keep in refrigerated veggie drawer.

Potatoes store in a cool, dark, dry place above 50 degrees (not with onions).

Salad Greens ( Spring Mix) store in plastic bag in the refrigerator. Only wash what you plan to eat.

Scallions store in plastic bag in the refrigerator.

Shallots store bulbs in a cool, dark place.

Spinach store in the crisper; with a paper towel to absorb moisture.

Summer Squash / Zucchini store unwashed in a plastic bag in the fridge, or keep in a cool dry place.

Tomatoes store on the countertop in a cool, dry place.

Winter Squash (Acorn / Butternut / Delicata) clean before storing in a cool spot, ideally with good air circulation.