Storing Fresh Vegetables

Vegetables in general like to be kept cool and moist, and, if I am not cooking vegetables on the day I buy them, I store them in the refrigerator in sealed plastic bags. Scallions, radishes, carrots, and others with leafy tops do best if they are misted lightly with water before bagging, which holds true for thirsty greens like Chinese cabbage and fresh coriander. Vegetables with less porous skins, like cucumbers, eggplant, and zucchini, are best stored dry. Asparagus should be refrigerated standing in an inch of water, garlic keeps best left at room temperature and exposed to the air. There are various such exceptions to the bag, seal, and chill routine. Looking at the vegetable, I find, will tell you what it needs. If after several days it is molding, then it needs more air; if it is withered, then it needs to be kept moister and better sealed, and so on.