Storing Unprepped Salad Greens

Most salad greens must be stored between 38°F and 42°F (3°C and 6°C) and under conditions of moderate humidity. Very large food-service operations maintain separate refrigeration units specifically dedicated to salad greens and other leafy vegetables. However, most food-service operations just use the warmest spot in the walk-in (normally near the door and away from the compressor) to store salad greens.

It is best to keep commercially grown salad greens in their original containers as long as possible. These containers are manufactured for proper storage. Greens obtained from a farm or purchased loose are best stored in bus tubs, arranged in shallow layers and kept covered with damp kitchen towels. Living greens and stemmed greens keep longest if stored upright with their roots or freshly cut stem ends in a few inches of water and their tops covered with damp towels. Remove any rubber bands or twist-ties, as they cause bruising.