*Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.
*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.
*Red Onions TF- Store in a cool dry place out of the light. Lasts 2-3 months.
*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.
*Daikon- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.
*Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should 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.
Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.
Thyme- Clean and dry well. Wrap in a slightly damp paper towel, and store in a plastic bag with a few holes. Keep in the refrigerator for 1-2 weeks.
Red Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.