quick facts


where to store

very moist (95%+ humidity) 


as close to 32°F (0°C) as possible without freezing.


Special notes

We've all been there.

You buy salad mix from the store, and BAM suddenly, it's gone bad (not surprising since most leafy greens in stores are already a week old. Good thing our greens are harvested just a day before we bring them to market or in your CSA)

You can use this method with most greens to extend their storage life. Many greens will store just fine unwashed, but washing and drying before storing have always helped my greens stay vibrant and crisp for longer.


Avoid washing before storage, if possible, as excess moisture is undesirable and can shorten its shelf life.

You will only want to do any washing before storage if your leaves are limp. Shocking in ice-cold water and then drying as much excess moisture (I recommend a salad spinner) will revive most greens.

 If you went this route, I would opt for adding a barely damp absorbent layer at the bottom of your storage container and making sure not to pack too tightly.

Storage PRocess

Leafy greens are best kept inside a loosely closed bag or sealed glass container, uncrowded and completely dry.

Storage life

around a week give or take.

Post Storage

Before Eating/Using

  1. Remove all stems, twist ties, rubber bands, and packaging

  2. Fill your salad spinner basin with ice-cold water. Do this process in the sink to reduce splashing.

  3. Fill spinner basket 1/2-3/4 of the way with your greens

  4. then submerge the basket inside the basin.

  5. Agitate

  6. Let rest for a few minutes

  7. Agitate

  8. Then let rest for a few more minutes.

  9. Drain the water out of the basin. 

  10. Then spin the greens until no more water comes off of the leaves.