Keep seeds cool and dry for best storage. Put them in an airtight jar or plastic container with a small packet of silica gel in the bottom to absorb excess moisture. Place the container in the refrigerator where the temperature is about 40 F. If you have no extra room in the refrigerator, a cool basement would be a second choice. Vegetable seeds vary in the length of time they may be stored. Beet, cucumber, muskmelon, and tomato may be stored for 5 years or more. Beans, peas, cabbage-family crops (cabbage, broccoli, cauliflower, Brussels sprouts, kale, kohlrabi), carrots, lettuce, okra, peppers, radishes, spinach, turnips, and watermelon may last 3-5 years in storage. Store sweet corn, parsley, leeks, and onions no longer than 1-2 years.