How to Wash Lettuce and Greens in 5 Steps

Always wash lettuce to remove pesticides and contaminants—even wash bagged lettuce from the grocery store labeled “pre-washed” as an extra precaution. Washing produce is primarily a matter of food safety: It helps to prevent bacteria like E. coli and other foodborne illnesses, which can be transferred to leaves through the soil, or through improper handling or transporting after harvest. Aphids and other bugs like caterpillars like to hang out in the nooks and crevices of leafy greens—washing larger lettuce leaves one at a time under running water gives you an opportunity to inspect them for insects and trim off any wilted or mildewing sections.

Whether you’re using romaine lettuce, butter lettuce, or iceberg lettuce, greens will taste and look better if you wash and dry them properly. Washing lettuce also helps to prevent the leaves from wilting prematurely.

You can wash greens as soon as you bring them home. A whole head of lettuce will stay greener and fresher longer than individual lettuce leaves, so if you plan to consume the lettuce within a week, you can wash in one large batch so you have fresh lettuce leaves readily available. Alternatively, you can clean the individual lettuce leaves when you are ready to use them.

To wash a whole head of lettuce, follow the steps below:

1. 1. Prepare a bowl of cold water. To clean lettuce, first, fill a large bowl with cold water.
2. 2. Remove any damaged leaves. Before washing heads of lettuce, remove any damaged outer leaves and cut off the stem ends.
3. 3. Wash the leaves in the water. Separate the leaves, drop them into the water, and swish them around with your hands. Leave the lettuce in the water for a minute or two to let any dirt or sand settle to the bottom, then lift the leaves out of the water and put into a colander to drain. If the lettuce is still gritty, change the water and wash it again.
4. 4. Dry the lettuce 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.
5. 5. Remove any excess water. Lay the leaves out in a single layer on a clean dish towel or paper towels then roll the towel up to rid leaves of any excess water. (If you don’t have a salad spinner, drain the lettuce in a colander before layering the leaves between towels and rolling the towels up.)

Lettuce can be kept for a week in the refrigerator if stored properly. You can store the lettuce in the salad spinner itself, which will promote airflow and prevent the lettuce from drying out. Another option is to store lettuce leaves in an airtight container or plastic bag with a zip-top, with damp paper towels nestled between the leaves to ensure the lettuce doesn’t dry out, and the leaves stay crispy.

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