Storing Lettuces and Herbs

I grocery shop once a week – how do I keep lettuce and herbs their freshest all week long so I’m not stuck eating a soggy, limp salad? Enter the magic of paper towels and zip lock bags! 



My crisper drawer!

Storing Greens and Lettuce

For lettuces and most greens, a dry paper towel to absorb moisture will keep it fresh – even until the end of the week.

If your salad greens come in a plastic clamshell, you’re in luck! You can just put a paper towel below and on top of the greens and stick it back in the fridge.

For greens and heads of lettuce that you purchase loose, all you need is a gallon zip lock bag and a couple of paper towels.

  1. Wrap the head of lettuce in a paper towel. Depending on the size, you may need two.
  2. Put the lettuce in the bag and seal, squeezing out as much air as possible.
  3. Label it! Once you use the lettuce, you can simply rinse out the bag, allow it to dry, and reuse it!






I’ve personally come to find that the following greens/lettuces keep freshest using this method

  • Romaine Lettuce
  • Boston/Butter/Bibb Lettuce
  • Red Leaf Lettuce
  • Iceberg Lettuce
  • Spinach
  • Kale
  • Swiss Chard
  • Mesclun
  • Bok choy
  • Cooking greens such as collard, mustard, etc.
  • Any salad mix, such as spring mix

Storing Herbs

Diferent herbs have different needs – and they are a lot different than lettuce! Here’s how I store some very common, high use, herbs.

Basil & Rosemary

  • Keep basil and rosemary at room temperature, placing them in a tall glass or vase filled with enough water to allow the stems to take in water. Change the water every couple of days. (Refrigerating basil is the easiest way to make it turn brown immediately!) Both herbs are really happy this way – you might even notice your rosemary making some roots!

Parsley, Cilantro, Scallions, Chives & Dill


These herbs do best in the fridge – and they like moisture.

  1. Wet a paper towel and wring it out thoroughly so that it’s moist but not soggy.
  2. Wrap the herbs in the moist paper towels!
  3. Place in a zip lock bag, squeeze out the air, and seal. The herbs will keep up to a week.
  4. Label the bags and reuse – just give a rinse and allow the bag to dry in between!


The scallions above were eaten on Thursday, but I bought them on Sunday… if I’d left them unprotected in the crisper, the green parts would have been wilted and unusuable.

As you take out the herbs and use a little here and there, just reseal the bag and place it back in the fridge. If the paper towel feels dry or too wet, just replace the paper towel with a fresh one!

Do you have any tips or tricks for storing herbs, lettuce, or greens? I’d love to hear them!



2 thoughts on “Storing Lettuces and Herbs

  1. Loretta says:

    Great tips, I use most of them that way too, but it’s good to note the different lettuces do well in a ziploc bag. Sometimes I chop cilantro and add olive oil in an ice cube tray, just use a full ice cube when adding to dishes.


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