Fish and live shellfish Store shellfish such as clams, mussels, and oysters in cool, well-ventilated boxes, not in airtight plastic bags or containers. Store fish on ice, briefly. Keep dry ingredients dry and cool in an airtight, moisture-tight container. This kills any bug eggs in the flour. Herbs, fresh Dill and parsley will keep for about 2 weeks with stems immersed in a glass of water tented with a plastic bag.
Plastic cuts off oxygen to the plants and promotes spoilage.
Mushrooms Remove plastic wrapping and keep then in the refrigerator in a paper bag. The bag absorbs some of the moisture and keeps the mushrooms from spoiling. French-braided onions and garlic are hardy and need some ventilation as well. Photographs Store them in a cool, dry spot, enclosed in acid-free paper. The acid in regular paper, as well as heat and humidity, will eat away at your treasures.