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I wash leafy greens, dry them, and keep them in a sealed container in the refrigerator, but they still lose their crispness after a few days. Sometimes there is moisture inside; other times the leaves just look limp without being obviously spoiled.
What affects storing leafy greens this way—how dry they need to be, whether the container should let air circulate, or where they sit in the fridge? I’m especially interested in keeping lettuce and spinach fresh without turning them soggy.
