If you’ve ever brought home a gorgeous bunch of Swiss chard with its rainbow stems—bright yellow, pink, red, and white—only to find it limp and sad in the fridge two days later, you’re not alone. Leafy greens are among the most nutritious vegetables you can eat, but they’re also some of the most perishable. The good news is that with a few simple tricks, you can keep your Swiss chard and other leafy greens crisp, vibrant, and ready to eat for up to a week or more. Let’s walk through the best methods to prevent wilting and make the most of your greens.

First, understand why leafy greens wilt. After harvest, greens continue to lose moisture through their leaves. They also produce ethylene gas, which speeds up aging. In a typical refrigerator, dry air pulls water out of leaves, and the greens’ own respiration breaks down cell walls. The goal is to slow that process by maintaining humidity and reducing ethylene exposure. For Swiss chard specifically, its thick stems hold more water than delicate leaves like spinach, but they still need careful handling.

Start with the moment you bring your greens home. Whether you bought Swiss chard at a farmers’ market or grocery store, inspect the bunch. Remove any yellow, slimy, or damaged leaves right away. These leaves can release ethylene and encourage mold. Do not wash the whole bunch before storing. Moisture on leaves is the number one cause of rot. Instead, wait to wash only what you’ll use.

The most effective storage method is the “paper towel and bag” technique. Take a clean paper towel or a lint-free cloth and dampen it slightly—it should be moist, not soaking wet. Wrap the untrimmed bunch of Swiss chard loosely in the damp towel. Then place the wrapped greens into a perforated plastic bag or a reusable produce bag with small holes. The towel maintains high humidity around the leaves, while the bag prevents them from drying out. The holes allow just enough airflow to stop condensation from building up. Place this bag in the crisper drawer of your refrigerator, which is designed to hold moisture better than the main shelves.

For Swiss chard with especially thick stems, you can take an extra step. Trim about half an inch off the bottom of the stems and stand the bunch upright in a jar or glass with about an inch of cold water. Cover the leaves loosely with a plastic bag, securing it with a rubber band around the jar. This mimics how cut flowers are stored. The stems drink water, keeping the whole plant hydrated. Change the water every two days, and you’ll be amazed at how long the chard stays perky.

If you have a lot of greens, consider the “salad spinner” method. After washing and drying your Swiss chard thoroughly in a salad spinner, spread the leaves on a dry kitchen towel and roll them up like a jelly roll. Place the roll inside a resealable plastic bag and squeeze out as much air as possible before sealing. This works well if you’ve already washed a bunch and want to store it for the next few days.

Avoid storing leafy greens near fruits that produce high levels of ethylene, such as apples, bananas, or tomatoes. These fruits will cause your chard to turn yellow and wilt faster. Keep greens in their own crisper drawer if possible.

One common mistake is storing greens in the warmest part of the fridge, like the door. The temperature fluctuates too much there. Keep greens in the back of the crisper, where it’s coldest and most stable. If your fridge is prone to drying out food, you can also place a slightly damp paper towel in the crisper drawer itself to raise humidity.

Finally, remember that Swiss chard is a hardy green. Even if it looks a little tired, you can revive it. Fill a large bowl with ice water and submerge the chard for five to ten minutes. The cells will absorb water and crisp up again. Pat dry gently and use immediately.

With these storage habits, your rainbow stems will stay bright, your leaves will stay firm, and you’ll have fresh greens ready for salads, sautés, or smoothies all week long. The small effort of wrapping or standing your chard pays off in less food waste and more delicious, nutrient-packed meals. So next time you pick up that beautiful bunch, treat it with a little extra care—it will reward you with flavor and crunch.