To maximize shelf life, maintain the proper temperature — 36 degrees, says Babé Farms’ Jordan. She warns that for every hour you leave them out of the refrigerator you lose one day of shelf life.
The Chef’s Garden’s Jones suggests ordering only what you can use in a few days and dividing that amount into smaller containers of a quarter-pound or less. “Just take out the portion that you will use that evening if you have a bigger case,” he says. “If you can maintain an even, steady temperature, you are going to have far better luck.”
You also need to be careful how long the greens sit on the plate before being served. “It’s not like a regular salad where you can just put it on the plate and let it sit,” says Le Fontainebleau’s Hardel. “They have to be served right away.”