Stem

• Avocados can be left out at room temperature to ripen and then refrigerated for several days.
• Store summer squash, eggplant, and peppers in the crisper section of the
  refrigerator for three to four days.
• Refrigerate okra in a paper bag for two to three days.
• Store tomatoes at room temperature to ripen. Do not refrigerate, as it will turn the tomatoes mealy and flavorless.
• Winter squash can be stored in a cool, dry place.

Leafy

• For herbs, remove band or tie and wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator.
• Wrap unwashed lettuce in paper towels and store in plastic bags in the refrigerator.
• Store cooking greens (e.g. spinach, kale, chard) in plastic bags and refrigerate for up to one week.

Tubers, roots

• Refrigerated potatoes will have a waxy consistency when cooked so store
  them in a dark, well-ventilated, cool place away from onions. Sweet potatoes will have shorter shelf life, but should be stored like potatoes.
• Store jicama in a cool, dry place for up to three weeks.
• Carrots, turnips, radishes and rutabagas should be refrigerated in a plastic bag to keep the moisture in.
• Beets can be stored refrigerated without a plastic bag.

Bulbs

• Store garlic, onions, and shallots in a cool, dark, well-ventilated area.
• Chives, leeks, and scallions should be stored in plastic bags in the refrigerator.

Other Types

• Cut an inch off the bottom of asparagus spears
  with ends submerged in water.
• Store mushrooms in a paper bag in the refrigerator.
• Refrigerate corn and peas in plastic bags.
• Store unwashed artichokes, broccoli or cauliflower in a plastic bag in the crisper section of refrigerator for four to seven days.
• Refrigerate rhubarb in a plastic bag.