Wash greens before you store them for later use. Washing your greens thoroughly before you store them can make salad preparation much easier. After all, unwashed salad greens can taste a bit like a mouthful of sand — and who wants that?

Greens aren’t long-storage items, so consume them within a few days of purchase.

1

Separate the leaves.

2

Soak the leaves briefly in cold water, swishing them around occasionally.

3

Drain the leaves, and then run them under the tap, being careful to rinse the root ends thoroughly.

You might need to rub off some of the more stubborn soil.

4

Dry the leaves thoroughly in a salad spinner.

Towel drying works, but it’s a nuisance.

5

Wrap loosely in damp paper towels, and store in the extra-cold crisper drawer of the refrigerator.

You can place bunches of watercress, arugula, parsley, and other fresh herbs in a full glass of water, stem ends down, like fresh-cut flowers.