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I store spinach and other leafy greens in the refrigerator, but sometimes they turn limp well before they look spoiled. Since the fridge is cold, I’m not sure what is making them lose their crispness so quickly.
Does moisture in the bag matter more than the temperature, or could airflow and where the greens sit in the fridge be part of it? I’m looking for practical storage advice that works for ordinary groceries, not specialized equipment.
