- Store Unwashed:
Keep greens unwashed until you’re ready to use them. Moisture can cause greens to spoil faster, so store them dry. - Use Paper Towels:
Place a paper towel in the storage container or bag to absorb excess moisture. Replace the towel if it becomes damp. - Salad Spinner for Washed Greens:
Use a salad spinner to dry washed greens before storing. Wrap in a paper towel and place in an airtight container. - Airtight Containers or Produce Bags:
Store greens in containers or reusable produce bags to limit airflow and maintain moisture. - Keep in the Fridge’s Crisper Drawer:
Store greens in the crisper drawer at 35-40°F (1.5-4°C) to help preserve freshness. - Revive Wilted Greens:
Soak wilted greens in ice water for a few minutes to restore crispness, then dry thoroughly before storing. - Separate from Ethylene-Producing Fruits:
Keep greens away from fruits like apples, bananas, and tomatoes that emit ethylene gas, which can cause greens to wilt. - Avoid Overpacking Containers:
Lightly pack greens to prevent bruising and allow for airflow, keeping them fresher longer. - Use within a Week:
For the best taste and nutrient quality, consume greens within a week of purchase.
