How to Fix Wilted Lettuce

Salad lovers rejoice! There’s a smarter, faster way to bring your lettuces, herbs and leafy greens back from the brink. While many intuitively think wilted greens should take a refreshing bath in cold water, we’re here to debunk that myth. Instead, they need to be perked up in a basin of hot water—yes, really! Here’s everything you need to know about fixing wilted greens.

How to Fix Wilted Lettuce

All you need to do is fill a large bowl with hot water (about 120 degrees Fahrenheit). Submerge your wilted greens, and let them soak until they perk up, anywhere from 10 to 30 minutes. Then, drain them and cool them off again. If you’re using them immediately, use an ice-water bath. If you have some time, wrap them in a damp towel and refrigerate them.

Where Did Soaking Lettuce in Hot Water Come From?

This hack was recently re-popularized by Bon Appetit‘s Shilpa Uskokovic. However, it’s been around in some form for at least a decade. Uskokovic credits journalist Tracie Macmillan’s 2012 book, The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields, and the Dinner Table for introducing her to the technique.

Apparently, while working at a Walmart, Macmillan was instructed to use this “crisping” method on the produce before shelving it. Additionally, in 2013, Modernist Cuisine, the famous research kitchen, published its advice for “heat-shocking” produce.

Why Heat-Shocking Produce Works

The theory behind heat-shocking is that warm water can open up the lettuce’s cells more quickly than cold water. This, in turn, allows them to absorb water more efficiently, leading to the plumping and crisping effect.

This water plunge technique also works on cut flowers, though florists seem to largely use cooler water for their revivals.

Putting Those Crisp Greens to Use

Now that you’ve extended the shelf life of your favorite greens, it’s time to showcase them in some delicious recipes. If you have lettuce, be sure to check out these recipes that go way beyond boring salads. Or, make your tender herbs the star of the meal with these fresh takes. Finally, if spinach is your thing, venture beyond a palak with these tasty pairings. Whatever your green of choice, we hope you enjoy your newly refreshed vegetables!

Salad Recipes You’ll Love

When a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, “Mom, please make ‘that good salad.'” Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. —Betty Lamb, Orem, Utah
Go to Recipe

My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan

I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. —Lisa Homer, Avon, New York

This layered salad is a family favorite from a church cookbook I’ve had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida

Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite. —Kim Molina, Duarte, California

Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina

This salad was served at a dear friend’s baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic flavor and coats the pasta, romaine and croutons nicely. —Tammy Steenbock, Sembach Air Base, Germany

Kiwi and feta add interest to this delightful salad that’s sweet, tangy, creamy and tart. It pairs perfectly with the grilled ribs my mom likes to make. She got the recipe from a good friend. —Krista Kliebenstein, Highlands Ranch, Colorado

This recipe was Mom’s scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North Carolina

When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine

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