Store in vegetable crisper wrapped in damp paper towel for maximum shelf life.
Kales: A superfood in its own right, use kale in smoothies, to make chips, salad (massage first!), or cook it in a dish.
Mustard greens: Packed with nutrients! Should be cooked or added to dishes for a fiery kick (think horseradish.) Not so great raw.
Tat soi: Can be used fresh in salads or sautéed with other veggies or meat. Tastes similar to spinach.
Arugula: Often described as “peppery”, arugula is a great addition to salads and hors d'oeuvres
Storage for Basil, Parsley and Cilantro:
These herbs can be treated like a bouquet of flowers: trim the ends, place in a glass with an inch or so of water, and leave on counter at room temperature. (The leaves will turn black if refrigerated). The herb will remain fresh for anywhere from a few days to a week.
Basil: Use it fresh in all kinds of Italian dishes!
Parsley: Great for stocks and salads.
Cilantro: A staple in Mexican cooking
Dill: Goes well when grilled or baked with seafood or paired with veggies.
The leaves wilt quickly upon harvesting, but this will not affect flavor. Spritz whole stems lightly with a fine spray of water, wrap loosely in paper towels, and place in a plastic bag. Store in the vegetable bin of your refrigerator. It should last up to a week and perhaps even longer.
Fennel: incredibly versatile, fennel is good roasted, grilled, sautéed, added to stocks, and the list goes on.
Should keep well in vegetable crisper. Best if eaten within 4 days of receipt.
Storage: Trim greens, pat dry and wrap in damp paper towel; store in vegetable crisper.
Storage for potatoes, onions and beets: keep in basket in dark, cool place.
leeks and scallions (can be stored in plastic bag in fridge.)