How to Store Leafy Greens So They Stay Fresh and Crisp

bunches of leafy greens, including spinach, kale, and Swiss chard — Credit:
Bryan Gardner

Key Points

The key to keeping leafy greens fresh is slowing water loss—store them in cool, humid spots like the crisper drawer to prevent wilting.
Sturdy greens like kale, collards, and Swiss chard stay fresh up to 10 days, while delicate varieties like baby spinach wilt within 3 to 4 days.
Keep greens in sealed packaging or plastic bags with a damp paper towel, and wash them only right before eating to avoid premature spoilage.

Leafy greens are some of the quickest foods to lose their freshness once they’re home from the store. Spinach, lettuce, and kale all start out crisp, but if they’re not stored properly, they can wilt in just a few days. To find out how to make them last, we spoke with Jeffrey K. Brecht, whose research at the University of Florida focuses on how to harvest, store, transport, and handle fruits and vegetables in ways that preserve quality, reduce spoilage, and prolong shelf life.

“Leafy greens feel crisp because their cells are full of water, almost like tiny balloons,” Brecht explains. “When they lose water, those balloons deflate and the leaves go limp.” The key to keeping greens fresh is slowing down that water loss, and the way you store, wrap, and wash them makes a big difference.

Jeffrey K. Brecht, Ph.D., emeritus professor of postharvest physiology in the horticultural sciences department at the University of Florida.

Delicate vs. Sturdy Greens

Not all greens are alike in how long they hold up, points out Brecht.

Delicate greens: These include lettuces, baby spinach, and spring mix. They are harvested young, with thin cell walls. They wilt quickly. Baby spinach, for instance, is much less durable than fully mature spinach.

Sturdy greens: Think kale, collards, and Swiss chard. These are tougher because their leaves are fully developed. That structure helps them last longer in the fridge.

Where to Store Greens

The crisper drawer is the best place, says Brecht—it’s cooler and more humid than the rest of the fridge, which slows wilting. If space is tight, the back of a shelf works too. Avoid storing leafy greens in the fridge door, where temperatures fluctuate more.

Which Greens Last Longest?
Collard greens	Thick, sturdy leaves can last 7–10 days.
Kale	Resilient cell walls keep it crisp for about a week.
Swiss chard	Stems help support the leaves; good for 5–7 days.
Romaine lettuce	Holds up better than softer lettuces; about 5 days.
Traditional spinach	Mature spinach keeps longer than baby spinach; 4–5 days.
Butter lettuce, baby spinach, spring mix	Tender leaves often last only 3–4 days.

Brecht notes that greens with stronger, more mature leaves naturally stay fresh longer than tender, “baby” versions. Here’s a rough ranking from longest-lasting to quickest to wilt:

How to Wrap Greens

The goal is to prevent moisture loss, says Brecht. With that in mind:

Prepackaged greens: Keep them in their bags or clamshells. Many are sold in Modified Atmosphere Packaging (MAP), which is designed to slow spoilage. Once opened, reseal or move to another plastic bag or airtight container.
Loose bunches: Wrap in plastic or a container with a slightly damp paper towel to boost humidity.
Skip breathable cloth bags: They allow too much air circulation, which accelerates wilting.
Remove tight bands: Rubber bands and twist ties around kale or chard can damage stems and shorten shelf life.

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When to Wash

Wash greens just before eating, not before storing. If you do rinse them ahead of time, don’t dry them completely—Brecht notes that a little surface moisture can be beneficial, since it evaporates before the leaves lose their own water.

Tricks to Help Greens Last Longer

Slip a damp paper towel in with the leaves.
Keep fridge temps cold but not freezing—around 35 to 38°F.
Buy smaller bags if you don’t finish a large one quickly, since opened MAP packaging loses its benefit.