Asparagus & Artichokes
Beans & Peas
Broccoli & Cauliflower
Brussels Sprouts & Cabbage
Onions & Garlic
Potatoes & Yams
Spinach, Kale & Greens
Sprouts & Microgreens
Squash & Zucchini
ONIONS & GARLIC
Store whole onions in a cool, dry, well-ventilated place. Never store them with potatoes, as the onions will cause the potatoes to rot.
Sweet onions will be best if you use them soon after purchase. Maui and Vidalia onions have tender skins and a high moisture content, so they don't store as well as many other kinds of onions.
Red onions will last for 2 to 4 weeks, yellow for 2 to 3 months, and white for up to 3 months.
Cut onions should be tightly wrapped and then stored in the refrigerator. Consume them as soon as possible, as they will oxidize and lose their vitamins quickly once cut.
Store shallots in a dark, cool, dry, well-ventilated place, and they will keep for about a month. Alternately, you can store them in the refrigerator, but they will only last for about 2 weeks.
Store garlic at room temperature in a dry, well-ventilated place and it should keep for at least 3 months.
Store leeks unwashed in a dark, cool, dry, well-ventilated place and they can keep for 1 to 3 months. Or store them in the refrigerator, where they should keep for about 2 weeks.
Place unwashed scallions in a plastic bag and store in the crisper drawer of the refrigerator. They should keep for up to a week.
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