Asparagus - wrap the woody ends (not the tips) in a moist paper towel and refrigerate in a plastic bag.  Refrigerate asparagus for up to four days.

Apples - should be kept in a cool, dark spot, however apples and potatoes should never be stored next to each other.  As they age, potatoes release an otherwise harmless gas that makes apples spoil faster.

Basil: leaves should be layered in damp paper towels inside a plastic bag and refrigerated up to 4 days. To freeze, blanch whole leaves for two seconds, plunge into ice water, pat dry and place in airtight bags in the freezer. The flavor will be stronger if you do not thaw before using.  Use within 4 months.  Dry: gently wash the leaves, blot with paper towels, and let them dry completely. Layer coarse salt and basil leaves, ending with a layer of salt, in an airtight container. Store in a cool, dark place up to 6 months.To dry, gently wash the leaves, blot with paper towels, and let them dry completely. Layer coarse salt and basil leaves, ending with a layer of salt, in an airtight container. Store in a cool, dark place up to 6 months.

Beans: refrigerate in a plastic bag, use within one week.

Blueberries: refrigerated, unwashed, up to two weeks.  Freeze: do not wash them before freezing as the water will cause the skins to become tough. Rinse after thawing and before eating.

Cabbage: store the whole head of cabbage in a plastic bag in the refrigerator 2-3 weeks.  The older it gets, the stronger the flavour and odor will be.  Cabbage will lose freshness rapidly once the head is chopped, so plan on using it within a day. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days. Freeze: cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill. Pack into airtight containers and freeze up to one year, use in cooked applications.

Cantaloupe: store uncut at room temperature for 1-2 weeks. Refrigerate cut melon in airtight container up to 5 days.  How to tell if it is ripe:  take a nice, deep smell of the stem end. If the melon smells so good that you want to cut it open, it is ready.  If melon has no fragrance and is still quite firm, leave on the kitchen counter for up tp 4 days to ripen, check it daily.

Carrots: remove carrot tops if they are still attached at the time of purchase to reduce water loss in storage. Refrigerate in a plastic bag and use within 1-2 weeks.

Celery: refrigerate in a plastic bag for a week or more.

Garlic Scapes – keep them in the refrigerator for approximately 1 month, though fresh-cut is always the best.

Cucumber: refrigerate in a plastic bag, use within one week.

Dill – spritz whole stems lightly with a fine spray of water, wrap loosely in paper towels, and place in a plastic bag store in crisper. Will last 5-7 days fresh. Freeze: Rinse and pat dry, trim leaving only feathery foliage. Place in freezer bag and press out access air, store 2-3 months.

Eggplants: refrigerate,  do not cover them or store in plastic bag and don’t let them touch any other vegetable.  Eggplants release ethylene gas, which can spoil vegetables.
Eggplant may be refrigerated for up to 6 days . However, it is best to use them as soon as possible.

Garlic: store unpeeled Ontario garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Peeled garlic cloves may be stored in a sealed container in the refrigerator.

Green Garlic - refrigerate in a plastic bag, or stand upright in water with a plastic bag around it.

Green Shallots – Wrap in paper towel and store in the crisper for up to one week.

Hot Banana Peppers – are best stored in a refrigerator.  When preparing hot peppers, use caution not to touch sensitive areas.

Jalapeno Peppers: store in a cool dark place or in the refrigerator crisper where they will keep for a week or so. Do not store in plastic bags. Storage time can be increased by placing them in oil.  Caution Hot: as with most chilies, the heat is concentrated in the seeds and ribs. Remove all or some of these parts to lessen the heat, being very careful not to touch your eyes until you’ve thoroughly washed your hands. 

Kale – Store dry unwashed kale in a sealed plastic bag in the fridge up to 5 days.  Freeze: Wash and remove stems, tear or cut to manageable size Boil for 3 minutes, remove and submerge kale in sink with cold water and ice.  Remove and drain off excess water.  Place in freezer bags, remove excess air and freeze for up to 9 months.

Kohlrabi -  Refrigerate globes for up to 10 days- wash before using.  Freezing is not recommended. 

Lettuce/Salad Greens – wash and dry them in a salad spinner, then roll them in a paper or kitchen towel and refrigerate in a plastic bag. Alternately you can store in a plastic bag and wash just prior to eating.

Onions: store in a cool, dry place with good air circulation and away from bright light and out of any direct sunlight. Place onions at least one foot away from walls to provide air movement.  DO NOT store whole onions in plastic bags or near potatoes.  Storage idea:  Place one onion in the pantyhose leg, tie a knot, then place another onion in the leg; repeat and hang the onions up in a cool, dark place. Cut below the knot as you use them and the knots will keep the rest in place.

Parsley: place the stems in a glass of water and leave on the counter; no refrigeration is needed. They should remain fresh for 5-6 days. Change the water daily.  Or wash thoroughly remove excess water with a towel and refrigerate. Place in a plastic bag after wrapping with a paper towel.  Freeze: Clean, dry thoroughly.  Chop into small pieces, place 1-2 teaspoons in small plastic bags, freeze, best to use the refrigerator’s freezer.

Parsnips – do not wash. Store in a plastic bag in the fridge.

Potatoes:  avoid rinsing potatoes before storing, place in a brown paper or plastic bag with holes in it.  Store in a cool, dark, dry place.  A root cellar, if you have one.  Don’t store potatoes in the refrigerator.  Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.  Store potatoes no longer than two months if mature. If they are new, store no longer than one week.

Radishes – Keep them in the fridge in a plastic bag. Do not wash until ready to eat.

Rhubarb -  is quite perishable, place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer.  Freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year.

Shallots: store them as you would any allium in a cool, dry, dark place with plenty of air circulation. If they sprout, you can still use them.  Remove the bitter green sprouts if you don’t want a strong onion flavor.  Many cooks choose to include the sprouts and use them much like chives.

Spinach – Wash, spin away excess water, place layers of damp (not wet!) leaves in between layers of paper towels, roll up jelly-roll style, stick in a plastic bag, squeeze or suck out excess air and tie closed.  Freezing: Wash well; remove stems. Cut large leaves in pieces. Blanch in boiling water for 2 minutes. Drain and dump spinach in cool water.  Drain well and put in your freezer bags. Make sure the squeeze out excess water. Put in your freezer and enjoy in months to come.

Strawberries - do not wash strawberries until ready to eat. Store in refrigerator for 1-3 days.

Sugar or Snap Peas — Do not wash. Store in a perforated plastic bag in the fridge.

Sweet Peppers: can be refrigerated in the crisper drawer or in a plastic bag for about one week. Pieces of sweet pepper freeze well without blanching.

Sweet Potatoes – Do not wash. Store them in a single layer in an uncovered shallow box, preferably in a cold place.  Plan on using within one week of purchase and do not refrigerate. Cooked sweet potatoes can be stored in the refrigerator in a covered container for 4 to 5 days. Freeze: pack in an airtight container, leaving 1/2-inch headroom and store for 10 to 12 months.

Tomato: refrigeration is the enemy of the tomato as it nullifies flavor and turns the flesh mealy.  Unwashed tomatoes can be stored out of direct sunlight, at room temperature for up to one week.  is a great way to ripen the tomatoes.  If the temperature is too warm, refrigerate to slow down the ripening process. Remove from refrigerator 30-40 minutes before using to give the flavour a chance to adjust. 

Turnip: remove tops and store the tops wrapped in a damp paper towel or plastic bag in the crisper drawer of the refrigerator. Refrigerate turnip unwashed in open or perforated plastic bags up to 3 weeks.  Scrub turnips with a vegetable brush before use.

Zucchini – do not wash until just before you are ready to use it, store in a plastic bag in the refrigerator crisper drawer four to five days.  Freeze: slice zucchini into rounds, blanch for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies, store 10 to 12 months.