*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.
*Celery- Store in your crisper. Lasts about one week. *Please note, our celery has much more flavor than what you buy in the store, so you don’t always need to use as much in your recipes.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
* Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.
*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
*Mustard Greens- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.
*Green Garlic- Will keep 5-7 days in the refrigerator. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or stick the green garlic in a tall glass with some water in the bottom.
Red Russian Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. OR
Green Cabbage-Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.
Thyme- Clean and dry well. Wrap in a slightly damp paper towel, and store in a plastic bag with a few holes. Keep in the refrigerator for 1-2 weeks.