*Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
*Plums- plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 5 days.
*Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.
*Chives- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.
*Scout Onions- Store in a cool dry place out of the light. Lasts 2-3 months.
*Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
*Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.
*OR Sweet Potato Greens- Store inside of a damp towel inside of an open bag, inside of the crisper. Lasts up to 4 days.
Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
OR 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.
Rose Geranium- Trim the ends and place in a glass with some water. Leave at room temp and change the water whenever it gets cloudy. It should keep for about 4 days.
Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.