Arugula does not like to be wet. Place in an open bag or container with a dry paper towel.
Beets should be cut off from the greens, (save the greens to cook or add to a salad). Keep the beets in an open container with a damp towel on top.
Beet Greens can be kept in an airtight container or bag with a damp towel.
Broccoli can be wrapped in a damp towel and kept in the fridge.
Broccoli Raab can be put in the fridge crisper in an open container.
Brussle Sprouts should be left on the stalk, if possible, and kept in the fridge wrapped in a damp towel.
Cabbage will keep well in the crisper. Remove out leaves if they begin to wilt.
Carrots should have the green tops cut off, then put in closed bag or container with a damp towel. Swish them in cold water every few days if they’re are kept that long.
Cauliflower can be kept in a closed container in the fridge, but should be consumed quickly.
Fennel can be left on the counter in a vase of water for a few days. Refridgerate in a closed container with a wet towel if kept longer.
Garlic keeps well in a cool, dark place.
Green garlic needs to be kept in the fridge in a closed container.
Greens should be kept in a container or bag with a damp towel to keep them moist. They can even be placed in a vase of water either on the counter or in the fridge. If they have wilted, soak them in a sink of water for 5-10 minutes before preparing to eat.
Herbs should be kept in a closed container in the fridge to use fresh. Or dried for longer storage.
Lettuce keeps in a closed container or bag with a paper towel. Do not store wet.
Pecans will keep for severl months in the fridge, or years in the freezer.
Peppers should be kept dry in the crisper.
Radicchio should be kept in an open container in the fridge with a damp towel on top.
Radishes need their green tops removed, then place them in an open container in the fridge with a wet towel on top.
Sugar Snap Peas can be kept in an open container in the fridge.
Spinach stays well in an open container in the crisper.
Sweet potatoes keep well in a cool, dark place. Never refrigerate.
Tomatoes should never be refrigerated. Keep for up to 2 weeks on the counter.
Turnips should have the greens cut off and stored separately. Keep in an open container with a damp towel on top.
Winter squash stores well in a cool, dark place.