*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
*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.
Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
*Parsley or Cilantro- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Sugar Snap Peas- You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag.
*Geen 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.
Lemons - This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.
*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.
* = Items in Box for 2