These tips apply to almost any* salad, leafy green or herb: romaine, arugula, spinach, kale, basil, parsley, cilantro*, swiss chard, etc.
1. Wash it
Separate your salad into loose leaves (but don’t cut them!) and wash thoroughly, especially at the base where the grit tends to accumulate.
Be careful not to squish or break your salad leaves. That’s where the spoilage starts.
2. Dry it
Shake excess moisture (use a salad spinner if you have one), lay on a paper towel and let air-dry for a few hours or overnight.
If you left it to dry for too long, rehydrate in a basin of cool water for 5 min, shake excess water and lay on paper towels to dry again (but not too long this time!)
3. Lid it
Place your salad leaves in a container with a tight-fitting lid, better glass than plastic. A ziplock works ok too. Preferably a silicone one.
4. Add paper towel
A sheet of paper towel stored in the same container helps regulate the moisture and prevents the salad from rotting or drying.
If you don’t use paper towels, use a small tea towel to line the bottom of the container.
5. Use your crisper
If you have a crisper drawer, store your salad in it.
- The exceptions are cabbage and iceberg lettuce — keep the head intact and store it in a tightly closed plastic bag with a paper towel sheet.
- Do not wash cilantro before storage — it’s way too easy to bruise