*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.

* 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.

*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. 

*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.OR

*Leeks, From Terra Firma- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

*Spring Raab - Store like most greens, covered with a damp towel 

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.

Green 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. 

OR

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1 week. 

Mizuna 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.

Black Radishes - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.