*Delicata Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
*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.
*Dandelion Greens- Rinse well, wrap in a damp paper towel and place in a plastic bag and refrigerate. If the towel is kept moist, greens can last up to one week.
*Scout Onions- Store in a cool dry place out of the light. Lasts 2-3 months.
*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.
*Grapes-Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.
*Chives-Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.
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.
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.
OR Rosemary- To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.
Cucumbers- 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.