Best storage conditions

Store the greens cold and humid, ideally at 32 to 40 F with high relative humidity around 90 to 95 percent, which is what a home refrigerator crisper drawer approximates. Keep the leaves dry on the surface but surrounded by moist air, since standing water speeds spoilage.

How long it keeps

Fresh shoots hold about five to seven days in the refrigerator, though they are best within the first two or three days. Frozen blanched greens keep well for eight to twelve months.

Storage methods

For short-term storage, refrigerate unwashed shoots loosely wrapped in a paper towel inside a perforated plastic bag in the crisper. For longer storage, blanch and freeze. Avoid packing wet leaves tightly, which causes them to slime and yellow.

Freezing & preserving

Freezing is the most practical way to preserve it. Wash the leaves, blanch them briefly in boiling water, cool quickly in ice water, drain, and pack into freezer bags. It is a low-acid vegetable, so if you ever choose to can greens you must use a pressure canner and follow tested USDA or National Center for Home Food Preservation (NCHFP) recipes for greens exactly, since boiling-water canning is not safe for low-acid foods. Drying is not commonly done and gives poor results for this succulent green.

Tips

Do not wash the greens until just before you use or blanch them, since surface moisture shortens fridge life. If shoots wilt slightly, a quick soak in cold water often revives them. Freeze in meal-size portions so you can pull out just what a recipe needs.

General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.