Cooking & Baking

I use the thin bags from the produce section. Maybe fold them, don't knot, clamp or otherwise seal them. It seems to strike the right balance between letting excess moisture out, and not letting the produce dry. Also, vegetables are still living plants, and they need to breathe -- literally -- to stay that way.

If I'm going to keep anything more than a week, then I might try something more systematic. I've kept scallions for weeks this way, and kept leeks unwrapped for months. In both cases, you remove the old greens and occasionally the outer skin and what's left is just fine.