Our food editors each swear by their method for storing greens, so we ran a test to see which one worked the best.

greens on clothesline drying
Photography by Claire Benoist
| Credit: Photography by Claire Benoist

In the interest of saving time, food editor Cecily McAndrews spins her greens dry and puts them—spinner and all—right into the fridge

Before storing them in the fridge, food features editor Gabriella Gershenson wraps her cleaned, dried greens in a damp paper towel and puts them in a sealed plastic bag.

Executive food editor Nina Elder spins her greens then transfers them to a sealed plastic container along with a dry paper towel to help absorb any extra moisture before stashing in the fridge.

You know those green plastic produce-preserving bags, the ones "as seen on TV"? Editor-in-chief Lauren Purcell swears by them. She keeps unwashed leaves in one stashed in the crisper. Salad gets washed just before prepping.


Nina FTW! After nearly two weeks in the fridge, the lettuce stored in plastic with a dry paper towel was still crisp, with a few small brown spots on the stem but no wilting or sliminess. Runner up? Cecily. Kept in the salad spinner, the lettuce had just a few more brown spots, but stayed crisp.