Before storing, wash your greens thoroughly to remove dirt and pesticides. Dry them completely using a salad spinner or by gently patting with a paper towel. Excess moisture can lead to wilting and mold growth.
After drying, wrap your salad greens in a clean paper towel. This helps absorb excess moisture, which can cause the greens to spoil faster.
Place your wrapped greens into an airtight container or resealable plastic bag. This minimizes exposure to air and slows down the wilting process.
If using a bag, leave a small opening for air circulation. This reduces moisture buildup, which can accelerate decay.
Store your greens in the crisper drawer of the refrigerator, where the temperature is ideal for leafy vegetables (around 35–40°F / 1–4°C).
Keep salad greens away from fruits like apples, bananas, or tomatoes, which release ethylene gas and can cause the greens to deteriorate more quickly.
Regularly check your greens for any wilted or decaying leaves, as they can affect the freshness of the rest.