Salad Greens

Store unwashed in a breathable bag or container. Line with paper towels to absorb excess moisture. Keep away from ethylene-producing fruits like apples.

Most salad greens do not freeze well and become mushy when thawed; not recommended for raw use.

Wash and dry greens thoroughly before serving to remove dirt and reduce wilting.

Tear rather than cut greens by hand to minimize browning and bruising.

Store dressing separately until just before serving to keep greens crisp.

Hearty greens like kale and romaine last longer than delicate butterhead or iceberg lettuce.

Buy pre-washed greens for convenience, but check the expiration date carefully.

Washing greens and storing them wet, which causes premature wilting and mold.

Using dull knives to cut greens, which bruises the leaves and accelerates browning.

Storing greens near ethylene-heavy fruits, which speeds deterioration.

Dressing salad too far in advance, making greens soggy and limp.