Store in a cool room away from the sun to keep them green and use quickly or they will begin to colour.
Herbs stored in a closed container in the fridge can be kept up to a week. Any longer might encourage mold.
Keep damp in an airtight container in the fridge.
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).
Okra does not like humidity. Use a dry towel to wrap it up and store in an airtight container. Best to be eaten soon after purchase, as it does not store well.
Store in a cool, dark and dry place – Good air circulation is best, so don’t stack them.
Like garlic and onions, potatoes need to be stored in a cool, dark and dry place, such as a box in a dark corner of the pantry. A paper bag also works.
Remove greens (store green separately), so they don’t draw out excess moisture from the roots and place them in an open container in the fridge with a wet towel placed on top.
Store loose in an open container in the crisper.
Remove any bands or ties and store in the crisper.
Never refrigerate tomatoes. Depending on ripeness, tomatoes can stay for up to 2 weeks on the counter. To hasten ripeness, place in a paper bag along with an apple.