Leafy greens and fresh herbs are the fastest things in the kitchen to wilt — and the plastic clamshells they come in barely help. Learning to store fresh herbs and leafy greens without plastic keeps them crisp for a week or more and cuts a whole category of packaging waste.
The trick is matching each one to the right method: some want a glass of water, some want a dry cloth. Here's the full plastic-free guide.
The two golden rules
Keep leaves dry — excess water is what turns them slimy — and give them the right humidity. Wash right before you use them, not before storing, unless you dry them thoroughly first.
Herbs: two methods
Tender herbs — the "bouquet"
Basil, cilantro, parsley, and mint do best trimmed and stood in a jar with an inch of water, like cut flowers. Keep basil on the counter (the fridge blackens it); the others go in the fridge, loosely covered with an upturned jar or a reused bag.
Hardy herbs
Rosemary, thyme, sage, and oregano keep well wrapped in a slightly damp cloth in a container in the fridge — or simply hang them to dry for the pantry.
Leafy greens
- Wash and dry thoroughly — a salad spinner or a good pat with a towel.
- Wrap loosely in a clean, dry tea towel, which wicks away moisture.
- Store in a container or a beeswax-wrapped bowl in the crisper.
- Revive limp greens in a bowl of ice water for 15 minutes.
Quick reference
- Basil: jar of water, on the counter, never the fridge.
- Cilantro and parsley: jar of water, in the fridge, loosely covered.
- Lettuce and spinach: washed, dried, wrapped in a tea towel, in a container.
- Kale and chard: damp cloth, in a container, in the fridge.
- Hardy herbs: damp cloth, or dry them for storage.
Freeze the surplus
When you have more than you'll use, freeze rather than waste:
- Tender herbs: chop and freeze in an ice-cube tray topped with olive oil or water — drop a cube straight into cooking.
- Hardy herbs: freeze on the stem, or dry them for the pantry.
- Leafy greens: blanch briefly, squeeze dry and freeze for soups, stews and smoothies (they wilt on thawing, so use them cooked).
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Avoid storing greens wet, sealing them airtight while damp, or keeping them next to ethylene-producing fruit like apples and bananas. And get them out of that plastic clamshell. Any trimmings go straight to your countertop compost caddy. For the sturdier stuff, see how to store root vegetables plastic-free.
Got a method that keeps your greens going for two weeks? Share it in the comments at ecoxee.com — we want it.
Keep reading: Plastic-Free Bathroom Swaps That Actually Stick, Reusable vs Disposable: What Actually Saves You Money, and Aesthetic Ways to Arrange a Plastic-Free Pantry.
