All About Lettuce
Your complete guide to lettuce - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Lettuce Last?
Storage times and freshness tips for lettuce in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Whole Head in Refrigerator1-2 weeks
Signs of Spoilage
Wilting, browning or reddish discoloration on leaf edges, dark spots, sliminess, soft outer leaves, off-odor.
How to Check
Visually inspect for crispness; firm leaves are good. Limp, discolored, or slimy leaves indicate spoilage. Smell for a fresh, mild scent; any strong, sour, or unpleasant odor means it's bad. Touch for firmness; avoid if soft or slimy.
Storage Tips
Store unwashed in a loose plastic bag or wrapped in a damp paper towel inside a plastic bag in the crisper drawer of your refrigerator. Avoid overcrowding to prevent bruising. Wash only right before use.
Cooked in Refrigerator2-3 days
Signs of Spoilage
Off-odor (sour, moldy), visible mold growth, unusual discoloration, slimy or excessively soft texture.
How to Check
Visually inspect for mold or unusual colors. Smell for any sour or unpleasant odors. Touch for texture; discard if slimy or excessively soft.
Storage Tips
Store promptly in an airtight container in the refrigerator. Reheat thoroughly to 165°F (74°C) if consuming.
Bagged/Pre-cut in Refrigerator3-7 days (shorter once opened)
Signs of Spoilage
Excessive moisture or liquid in the bag, sliminess on leaves, strong sour or fishy odor, browning/rusting of cut edges, visible mold (fuzzy white or black spots).
How to Check
Visually check for excessive condensation, sliminess, or discoloration. Look for any fuzzy mold growth. Smell for a fresh, mild scent; discard if it has a strong, sour, or ammonia-like smell. Touch for crispness; discard if leaves feel very limp and slimy.
Storage Tips
Once opened, reseal the bag tightly or transfer to an airtight container lined with a paper towel to absorb excess moisture. Use as quickly as possible. Do not re-wash 'triple-washed' bagged salads as this can introduce bacteria and promote spoilage.
Frozen (not recommended for raw use)1-2 months (quality degrades quickly)
Signs of Spoilage
Severe freezer burn (dry, discolored patches), excessive ice crystals, off-flavor (after thawing). Not typically 'spoiled' in a bacterial sense if kept frozen, but quality is poor.
How to Check
Visually inspect for freezer burn. After thawing, the texture will be extremely soft and mushy. Smell may be slightly off. It's usually a quality issue rather than a safety one.
Storage Tips
Freezing lettuce is generally not recommended for most culinary applications, especially raw use, as it becomes very mushy upon thawing. It can be used in cooked dishes like soups, stews, or smoothies where texture is less critical. Blanching briefly before freezing can help preserve some color but not texture.