Storage & Preservation Tips

• ARUGULA – Wash and dry before storing in a plastic bag in the fridge.
• BEETS – Cut off greens before storing in your crisper. Use cut greens in a salad or throw them in a stir fry.
• BOK CHOI – Wrap in damp towel and store in a plastic bag in fridge crisper.
• BROCCOLI – Store in the fridge, unwashed in plastic bag. Can chop, blanch, and freeze.
• CABBAGE – Store whole cabbage in fridge crisper. Once cut, store in plastic bag in crisper. Provide ventilation for long storage.
• CARROTS – Scrub carrots under running water. Store in plastic bag in fridge crisper. Provide ventilation for long storage.
• CAULIFLOWER – Store in the fridge, unwashed in a plastic bag.
• CELERIAC – Store similar to carrots.
• CELERY – Store in fridge crisper.
• CHARD – Store in the fridge, unwashed in a plastic bag.
• CHIVES – Store in a plastic bag in the fridge crisper.
• CUCUMBERS – Store whole cucumber in fridge crisper. Or make pickles.
• EGGPLANT – Store in a cool place like a cabinet, not in the fridge. Best eaten fresh.
• GARLIC AND GARLIC SCAPES – Store in a plastic bag in the fridge for two to three weeks.
• GREEN BEANS – Store in perforated plastic bag unwashed. Can pickle as “Dilly Beans”.
• ​KOHLARBI – Cut off leafy stocks, scrub clean and wrap loosely and store in fridge.

• LEAFY GREENS (e.g., ARUGULA, TOTSOI, SPINACH, KALE, etc.) – Wash greens and dry before putting them in a plastic bag or container lined with a paper towel in the fridge. Can chop and freeze in ice cube tray for use in smoothies and soups all winter.
• ONIONS – Store in a dark, dry, well-ventilated area.
• PARSNIP – Store unwashed in a cool dark place. Similar to carrots.
• PEPPERS – Store in a plastic bag in fridge, unwashed until used.
• POTATOES – Store in a cool place. Away from onions because the moisture may spoil the onions.
• RADISHES – Cut off and compost leafy greens, store in zip-lock with paper towel.
• RUTABAGA – Cut off foliage and store in zip-lock in fridge. Can grate and ferment like cabbage.
• SCALLIONS – Store in jar of water in the fridge with a plastic bag over them.
• SUGAR SNAP PEAS – Store in perforated bag in fridge crisper.
• SUMMER SQUASH (e.g., ZUCCHINI AND YELLOW SQUASH) – Store in a plastic bag in fridge, leave unwashed until used.
• SWEET CORN – Keep cool and dry. Put in fridge and eat within a few days.
• TOMATOES – Store at room temperature and away from light.
• TURNIPS – Store like carrots. Can grate and ferment like cabbage.
• WATERMELON – Store at room temperature. Once cut, wrap tightly or store in container in fridge.
• WINTER SQUASH (e.g., BUTTERNUT, ACORN, RED KURI, KOBOCHA, CARNIVAL, PUMPKINS, etc.) – Store whole squash in cool and dry place, ideally at 50-55 degrees. You can also cut up the squash, steam it, and freeze the pieces in zip lock for later on. Or bake, puree it, and freeze it. Here's an easy recipe for the puree.

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HERBS

• ​Basil – Keep in glass jar on counter. Do not store in the fridge. Can puree with olive oil and freeze.
• Cilantro – Wrap in damp paper towel and keep in crisper. Freeze by chopping, blanching, and storing in zip lock in freezer.
• Dill – Store unwashed in zip-lock in fridge or freeze.
• Mint – Place in cup of water and put plastic bag over to keep fresh. Keep on counter.
• Oregano – Store in zip-lock with a damp towel in fridge.
• Parsley – Wrap in damp paper towel and keep in crisper. Freeze by chopping and storing in zip lock in freezer.
• Sage – Store in zip-lock with a damp towel in fridge.
• Thyme – Store by wrapping in a damp paper towel and place in a plastic bag in fridge.

Freezing Leaf Method: Wash and dry herbs, place on cookie sheet; no leaves touching, cover with aluminum foil and freeze, once frozen put in zip lock bags and freeze.

Freezing Herbs in Oil: Either chop herbs finely or leave them in larger sprigs or leaves. Pack wells of ice cube tray with your herb, pour extra virgin olive oil or melted, unsalted butter over the herbs, freeze overnight, remove next day and transfer cubes to zip lock or container to store in freezer.

Drying Herbs: Wash and dry herbs, bundle stems and tie with rubber band, hang herbs upside down with a brown paper bag over them, once dried place herbs in an airtight container and store away from light.