How to Keep Lettuce Fresh: Tips for Buying Fresh Lettuce

Lettuce is in season from early spring to late fall, but you can buy fresh heads of lettuce or pre-bagged loose-lettuce leaves at the farmers’ market or grocery store year-round. When choosing a bunch of lettuce, look for these three characteristics:

• Look for a vibrant green color: Most lettuce varieties are green, but some lettuce leaves, such as spring mix and oak leaf lettuce, have splashes of purple in their leaves. Look for bright-green lettuce with minimal brown coloring on the leaf edgings, as brown is a sign of overripe leaves.
• Check the sell-by date: For pre-bagged lettuce, check the sell-by date to ensure your lettuce will still be fresh when you plan on using it.
• Aim for a crisp texture: Fresh lettuce should also be crisp, with a slight crunch. Avoid heads of lettuce with wilted or dried leaves.

The following storage method works for many lettuce varieties, including butterhead, bibb, iceberg, and romaine lettuce.

1. 1. Wrap the leaves in paper towels: The key to preserving your leafy greens during storage is to create the driest conditions possible. Wrap dry lettuce leaves in a paper towel to prevent waterlogging.
2. 2. Store in the crisper drawer: Place the wrapped lettuce in a sealable plastic bag and press out the air. If you’re using a reusable storage container, tightly seal the lid. Store your lettuce in the refrigerator’s crisper drawer, but keep it away from fruits that release ethylene gas, which speeds up the ripening process.
3. 3. Freshen as necessary: If the lettuce starts to wilt, revive it in ice water, but discard lettuce that is slimy or has an odor because it may not be safe to ingest. When you’re ready to use your head of lettuce, remove and wash the outer leaves. Re-wrap the leftover head of lettuce in a fresh paper towel and place it back in the refrigerator for storage.

To store loose-lettuce leaves, wash and dry your lettuce before placing it in an airtight container.

1. 1. Remove damaged leaves: Before washing your heads of lettuce, remove any damaged outer leaves and cut off the stem ends with kitchen shears.
2. 2. Wash: Fill a large basin—either your kitchen sink or a large bowl—with cold water. Separate the lettuce leaves and add them to the water bath, swishing them around with your hands. Leave the lettuce in the water for a couple of minutes to allow any dirt or sand to settle to the bottom.
3. 3. Remove and drain: Remove the leaves from the water and drain any excess water with a colander. If the lettuce is still gritty, change the water and rewash.
4. 4. Dry thoroughly: Put the leaves into a salad spinner in small batches, no more than half full at a time, and spin the leaves dry. Empty the water from the spinner after each batch. If you don’t have a salad spinner, pat the leaves dry with a paper or kitchen towel.
5. 5. Wrap and store: Lay the lettuce leaves on a dry paper towel and wrap them inside, fully covering the leaves. Place the wrapped lettuce in a plastic bag or plastic container and store it in the crisper drawer. Leave a corner of the plastic bag unsealed to increase airflow and prevent excess moisture from wilting the lettuce leaves.
6. 6. Freshen as necessary: Remove and discard brown and wilted lettuce leaves. Replace the damp paper towel with a fresh one every few days to prevent excess moisture from soaking the lettuce leaves.

Shredded or cut lettuce lasts about one week in the refrigerator when stored in an airtight storage bag or container. On the other hand, a whole head of lettuce lasts up to three weeks in the refrigerator with proper storage.

To keep lettuce fresh longer, avoid storing it in an overcrowded container or bag. Salad greens may wilt faster without adequate air circulation, so filling the storage container to the brim can cause early spoilage. You can also try “puffing” your lettuce to elongate its shelf life—simply breathe into your bag of lettuce, and the carbon dioxide will slow down the ripening process.

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