*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
* Beets from Terra Firma- Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.
*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.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Spinach - To store Spinach, keep in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Mustard Greens- 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
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.
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.
Green 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.