How to Revive Wilted Greens

The crispness of a fresh leaf depends entirely on water pressure. Each cell is like a water-filled balloon, and that firmness keeps the leaf upright. As greens sit in the air, they lose water through their surface, the pressure drops, and the leaf droops. The important point is that the cells are still alive at this stage. If they can take up the water they lost, they return to their former upright state. That is why wilted greens are often not old; they are simply dehydrated.

The method is simple. Put cold water and a few pieces of ice in a wide bowl; submerge the greens in a bunch or leaf by leaf. Half an hour is enough in most cases; for severely wilted greens, you can extend the time to an hour. As the water warms, the effect lessens, so you can put the bowl in the refrigerator. The result is visible: the leaves open up and become upright in the water. Do not press the leaves down; let them float freely or they may be crushed.

Stemmed greens require one more step, and the method will not work if you skip it. Parsley, dill, mint, and arugula take up water through the cut end of the stem, but that end dries out and becomes blocked while left in the air. So before putting the stems in water, cut a few millimeters off their ends. Making the cut at an angle with a sharp knife increases the absorbing surface, too. The same method can be used to hold the bunch upright in a glass of water in the refrigerator, keeping the greens fresh for days. When using the glass method, change the water every day or the stems will become cloudy at the bottom.

The method has clear limits, and it is important to know them. Ice water restores only lost water; it does not reverse spoilage. Do not try to revive greens with yellow leaves, browned tips, a slimy feel, or an off odor; discard them. Greens damaged by freezing, meaning their cell walls have been broken by ice, also will not recover; they will fall apart even more when placed in water. The simplest way to tell is by smell: fresh greens have their characteristic smell, while spoiled greens smell sour.

Always dry revived greens. Wet leaves do not hold dressing well and spoil much faster in the refrigerator. Use a salad spinner or one clean towel. Then wrap the greens in 1 damp towel, put them in a sealed container, and store them in the crisper drawer, not on the coldest refrigerator shelf. The same method works for firm vegetables such as carrot and celery stalks. A piece of paper towel in the container absorbs excess moisture and slows rot at the base of the leaves. Replace the paper towel as it gets wet; a saturated paper towel no longer absorbs moisture and instead holds it in.