*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth
*Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.
*Spring Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
*Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.
*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.
*Oranges- Keep in a dish on your counter or table. Lasts one week.
*Flowering Mizuna- 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.
*Dill- Keeps well in your fridge. Should last up to 7 days. For best results put stems in a jar with clean water as a vase and cover with a plastic bag to keep protected culture.
OR
*Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a 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.
Red Russian Kale- 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. Wash well before use.
Sage- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.