*Carnival 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.

*Grapes-Store, unwashed, in your refrigerator's fruit drawer. They last up to 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.

*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.

*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.

*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.

Sweet Potato Greens- Store inside of a damp towel inside of an open bag, inside of the crisper. Lasts up to 4 days.

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.

Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.