peeled garlic – wash thoroughly and completely remove moisture. cut the stem, place about a little salt on the bottom of a jar because it absorbs moisture then put a paper towel on top and add the garlic. cover with a paper towel and place in fridge. 

garlic –  at room temperature, in a produce bag or open basket, so there’s good circulation. 

onion – one of the most used vegetable! it is best kept in a cool and shady place with their skin on. onions are said to spoil easily if stored with potatoes, so keep them separate. 

scallions/ green onions – i’ve made this mistake so many times by just putting them away in the fridge and they just wither. wash and dry them well then cut them and store in the fridge (recommended to use 4-5 days). another way is to first trim and dry the wilted parts. second, pour enough water for the roots, pretend they are flowers 😉 lastly, loosely wrap the top of the green onion with vegetable parchment paper and place in fridge. 

potatoes – in a box with holes, a ventilated basket or an open brown bag (i usually take the store’s brown bag and roll it down and make it like a basket)  keep in a shaded and cool area. 

sweet potatoes – are also not kept in the fridge. this part may seem a little much but when you first buy sweet potatoes you want to spread them out on paper to let them evaporate water then store them away like you would potatoes. 

carrots– freshness lasts much longer if you wrap in a paper towel and store in an airtight container. 

mushrooms – remove the moisture and wipe the dirt off with a cotton cloth (washing mushrooms with water removes their taste, so it’s better not to wash them). place in a brown paper bag and refrigerate. 

basil – needs to stay hydrated in order to be fresh. fill a jar with water. place the basil in and cover with a ziplock bag. another way is you could wet a paper towel, place it on top of the basil and seal your container. 

zucchini – wash and wrap in paper towel. if you’re going to eat it right away, it’s okay not to wrap and place in an airtight container. 

tomatoes – bacteria can grow from the stems, so remove the stem. soak in vinegar and water for ~10 minutes and then wash under water. store at room temperature- a shaded and cool place. 

ginger – ginger skin comes off easily if you soak it in water and scrape it off with a spoon. the parts that don’t trim off easily, peel with a knife. wash and cut into slices and put in a glass bottle and store in the freezer. 

lettuce – place a paper towel in a container then put your lettuce on top (can be unwashed) cover with lid and place in fridge.