How to Store Microgreens So They Stay Fresh

The short answer

Keep microgreens in the fridge at 1 to 4°C, in their closed container, and dry. Do not wash them until you are about to eat them, and enjoy them within the days on the pack.

Keep them cold

Microgreens are living leaves, and warmth makes them wilt fast. Put them in the fridge as soon as they arrive, on a middle shelf or in the salad drawer rather than in the door, which warms up every time it opens.

On a hot day in Jordan, do not leave them in the car or on the counter. Even an hour in the heat shortens their life.

Keep them dry until you eat them

Moisture is the main reason microgreens spoil. Store them as they come, unwashed, and if you see drops of water in the pack, tuck a dry paper towel underneath the greens.

If you like to rinse your greens, do it gently right before eating, then pat them dry on a towel.

Give them space

Keep the lid on and do not stack heavy food on top: crushed leaves bruise and spoil sooner. Keep them away from ripe fruit such as bananas and apples, which release a gas that makes leafy greens age faster.

How long each kind lasts

Sturdy shoots such as pea, sunflower and pink stem radish keep up to about ten days. Broccoli and red cabbage last about a week. Delicate leaves such as sweet basil, nasturtium and red amaranth are best within four or five days.

Use the date on the pack as your guide, and eat the most delicate greens first.

Reviving tired microgreens

If your shoots look a little limp, soak them in ice-cold water for a few minutes, then dry them well. Most will crisp up again.

If they turn slimy, dark or smell unpleasant, they are past their best: throw them away.

Why fresh-cut greens last longer

The fresher microgreens are when they reach you, the more days you get from them at home. At Taza we grow in Amman and harvest to order, cutting greens close to your delivery day, so they arrive with their life ahead of them.