How to Wash Leafy Greens to Remove Dirt, Germs, and Pesticides Here’s how to safely store, wash, and dry leafy greens, according to the experts. In This Article View All In This Article Importance of Leafy Greens Cleaning and Storing Tips How to Wash Close Credit: Getty Images Key Takeaways Leafy greens like kale, spinach, and chard are nutrient-rich but can trap dirt, microbes, and pesticides—making thorough washing essential for safe eating.Skip washing greens before storing them—moisture encourages bacteria and shortens shelf life; instead, store them dry in the fridge with paper towels.To clean, rinse under cool running water (or submerge textured leaves), then dry completely with a salad spinner to prevent wilting and bacteria growth. If you have ever found a once vibrant green bunch of curly kale or a clamshell of baby spinach wilted away in the back of your refrigerator, you are not alone. When it comes to eating those good-for-you greens, getting them ready to cook and eat is half the battle—that’s why knowing how to wash leafy greens is so important. The texture of their leaves creates a perfect hiding spot for dirt and sand, not to mention microbes, bacteria, and pesticides, all of which can cause foodborne illness. We spoke with food safety experts and other food professionals to learn the best way to wash and store leafy greens for safe eating. Darin Detwiler, L.P.D., M.A.Ed., author and professor of food safety, consumer protection, and regulatory policy at Northeastern University Vanessa Coffman, PhD, MS, director of the Alliance to Stop Foodborne Illness Olivia Roszkowski, chef-instructor of health-centered culinary arts at the Institute of Culinary Education Yes, There Is a Right Way to Wash Lettuce—Here's How to Do It Why It's Important to Eat Leafy Greens—and to Wash Them Properly Dark leafy greens such as kale, spinach, Swiss chard, and collard greens are some of the best sources of fiber and other nutrients, including iron, calcium, and potassium, making them a very important part of a well-balanced diet. Cleaning these greens properly is crucial, as excess moisture, dirt, and sand can easily get trapped in the small folds of baby spinach to curly kale leaves. Spinach and kale frequently have higher amounts of pesticide residues than some other greens, says Darin Detwiler, author and food safety professor at Northeastern University. However, he stresses that with proper handling, cleaning, and storage, there’s no reason all of these greens can’t be enjoyed safely. What to Know About Cleaning and Storing Leafy Greens Leafy greens are like most other vegetables, our experts say. This means it’s important to handle them properly and wash them thoroughly before eating. Plus, since leafy greens are often consumed without what professionals call a "kill step" (such as cooking), it’s crucial to wash your hands thoroughly and keep raw meats separate from fresh produce during storage and preparation to prevent cross-contamination, says Vanessa Coffman, PhD, MS, director of the Alliance to Stop Foodborne Illness. “If leafy greens are mishandled—for example, left in a warm room or the trunk of a car—any bacteria present can quickly multiply,” she says. But it's simple to mitigate these risks by proper handling. Don't Miss 6 Common Food Storage Mistakes to Avoid, According to Food Scientists Packaged Greens vs. Loose Greens—Food Safety Experts Say There's a Clear Winner When to Wash Experts do not recommend washing leafy greens before storage. Coffman explains that washing them in advance can degrade their quality and shorten their shelf life. “Moisture encourages bacterial growth, which can make the greens spoil faster or become unsafe to eat by allowing pathogens to multiply,” she says. Storage Store leafy greens in the refrigerator (40°F or below) in a clean container lined with dry paper towels to help absorb any moisture already present, recommends Detwiler. If the paper towels become damp, replace them with a few new ones. Consume leafy greens within three to five days of purchase for best quality and safety, per Detwiler. Refrigeration slows but does not stop bacterial growth, so proper hygiene and frequent inspection of the greens is key to safe storage, notes Detwiler. How to Wash Leafy Greens For many greens, a rinse under cool running water is all that's needed, says Detwiler. Leafy greens can be a little more complicated if they have a lot of texture, like curly kale, Tuscan kale, or bunch spinach. He recommends separating the leaves and rinsing each carefully to remove soil and microbes, then using a salad spinner to thoroughly dry the greens and prevent bacterial growth. Olivia Roszkowski, chef-instructor of health-centered culinary arts at the Institute of Culinary Education, has a slightly different technique: “Dark leafy greens such as kale or collard greens will benefit from a preliminary rinse before cutting, followed by a second rinse once cut,” she says. More delicate leafy greens, such as bunch spinach, should be cut first (using a sharp knife to minimize bruising) and then briefly and carefully submerged in water to clean. Drying is also very important, as excess moisture can cause these more delicate greens to wilt very quickly. Avoid produce washes: Our experts agree there is no need to waste time and money on produce washes. When Not to Dry Leafy Greens Some methods used for cooking the greens actually benefit from having a little excess moisture on the leaves. For techniques including steaming, blanching, or sometimes even a quick sauté, feel free to skip the salad spinner step and just shake off the greens. And remember to cook or eat them right after washing for optimal food safety and freshness. Explore more: Food & Cooking Cooking How-Tos & Techniques Food Storage