How to wash and store fresh spinach for a week?

Rinse, dry, and chill for maximum freshness

Start by sorting through the leaves and discarding any yellow, slimy, or damaged pieces. Place the spinach in a large bowl or sink filled with cold water and swish gently to loosen dirt and grit. Let it sit for a minute so sediment falls to the bottom, then lift the leaves out — avoid pouring the water through the spinach.

Lay the leaves in a salad spinner and spin until mostly dry. If you don’t have a spinner, spread the leaves on clean kitchen towels and pat dry. Excess moisture speeds spoilage, so aim for dry but not paper-dry leaves.

Store in the fridge in a breathable container to balance humidity and airflow. Options:

• Line a shallow container with paper towels, add spinach, top with another towel, and seal loosely.
• Use a perforated plastic bag or a reusable produce bag with a few paper towels inside.
• A salad spinner container with the lid slightly ajar works well.

Keep in the crisper drawer at 34–38°F (1–3°C). Check and replace damp paper towels every couple of days. Properly cleaned and stored spinach should stay fresh 5–7 days depending on initial quality.