United StatesReviewed May 2026Method v1.1EU/UK: package use-by dates govern
Refrigerate leafy greens and use them within about 3–7 days — sturdy kale lasts longer than delicate salad leaves. Home freezing is not recommended for salad use; blanched cooking greens keep best freezer quality about 8–12 months.
The refrigerator figures are mostly quality guidance. Exception: bagged salads carry a use-by date — in the EU/UK that is a safety limit. Ready-washed greens are a known outbreak vehicle; respect the package date.
Best quality · safe indefinitely · Blanched cooking greens only
Calculate a date for leafy greens
Pick an event and date for a labeled result — never a bare “expiry date.”
Can I freeze it?
Not recommended
Not recommended for salad use — freezing collapses leaf structure. Cooking greens (spinach, kale) freeze well after blanching.
Frozen-and-thawed lettuce is limp and translucent. Spinach and kale blanched 1–2 minutes freeze well for cooked dishes: soups, curries, sautés, smoothies.
Prepare & portion. For cooking greens: wash, blanch 1–2 minutes, plunge into ice water, squeeze dry, and portion.
Package. Squeezed portions in freezer bags, flattened.
Thaw & use. Add frozen portions straight to hot dishes; no thawing needed.
Thawing and post-thaw handling
Cook blanched greens from frozen. Do not thaw for raw use.
Refreezing
Not applicable for salad greens; blanched greens should not be refrozen after thawing. The general rules are in the refreezing guide and the Refreezing Decision tool.
Common mistakes
Freezing salad leaves and expecting salad back.
Keeping a bagged salad past its use-by date because it looks fine.
Skipping blanching — unblanched greens fade and toughen in weeks.
Package exception: Bagged salad: the printed use-by date governs and is a safety limit in the EU/UK.