*Tatsoi- Wrap in a dry paper towel and place in a plastic bag in the fridge. The paper towel will absorb any excess moisture, keeping it fresher for much longer. Lasts up to one week.

*OR Komatsuna- Wrap komatsuna loosely in a paper towel and store in a plastic bag for up to 7 days in the refrigerator.

*Collards- 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. Do not wash until ready to use. Will last 3-5 days.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

*Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

*Winter Squash- Butternut 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.

*Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

*Pomegranates- Keeps up to a month stored on a cool counter. From Twin Girls

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.

Celery- Store in your crisper. Lasts about one week.

OR 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.

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.

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.