Keep cut microgreens fresh for 7–10 days with the right container, refrigerator placement, and one simple rule about washing. Shelf life by variety included.
Microgreens are harvested at an early developmental stage—before the plant has developed the tougher cell walls and waxy cuticle found in mature greens. This means they have a high surface-area-to-mass ratio and thin, moisture-rich stems that are vulnerable to heat and physical damage.
Two additional factors accelerate decay: ethylene gas (naturally emitted by ripening fruits) and condensation inside airtight containers. Both can turn a fresh tray of microgreens into a wilted mess in under 48 hours if not managed.
The goal is airflow with humidity control. Airtight containers trap ethylene and moisture against cut surfaces. Breathable containers allow gas to escape while the surrounding cold air maintains humidity.
Produce bags with micro-perforations — purpose-designed for leafy greens; inexpensive and effective.
Clamshell containers left slightly ajar — the gap provides just enough airflow without drying out the greens.
Paper towel-lined containers — the towel absorbs condensation and prevents moisture from pooling at the base.
Avoid fully sealed glass jars or airtight containers — these trap ethylene and dramatically shorten shelf life.
Refrigerator temperature varies by zone. The door and front shelves fluctuate with each opening; the back of the center shelf is most stable. Store microgreens away from ethylene-producing fruits (apples, avocados, bananas, tomatoes, pears) — even across zones, ethylene accumulates in a closed refrigerator.
Target temperature: 34–40°F. Below 32°F damages cell walls and causes wilting upon thawing. Above 45°F accelerates bacterial activity on cut surfaces.
After. Always after. Washing introduces water to cut stem ends, which dramatically accelerates decay and bacterial growth. The cut surface is the most vulnerable part of a harvested microgreen.
When ready to serve, rinse gently under cold running water, then pat dry with paper towels or use a salad spinner on a light setting. Wet microgreens wilt quickly at room temperature.
Shelf life assumes proper storage: breathable container, 34–40°F, unwashed until use. Click any crop name for recipes and detailed variety information.
7–10 days
7–10 days
7–10 days
7–10 days
7–10 days
7–10 days
5–8 days
5–7 days
5–7 days
5–7 days
5–8 days
7–10 days
5–8 days
5–8 days
5–8 days
7–9 days
Microgreens give clear visual and sensory signals when past their prime.
Sliminess — bacterial breakdown of cell walls; discard immediately.
Yellow or brown discoloration — oxidation and chlorophyll breakdown; past peak quality.
Sour or fermented smell — microbial activity; do not consume.
Flat, limp texture with no recovery — mild wilting can sometimes be reversed with cold water, but true cellular collapse cannot. When in doubt, order a fresh batch.
ChefPax delivers microgreens as live trays—still rooted in the grow medium. This is the freshest possible form: the plant continues to respire and maintain nutrients until you harvest. Live trays typically remain viable for 14 days or more when cared for correctly.
Place near a window or under grow lights for 4–6 hours of indirect light per day.
Water lightly every 2–3 days — mist the surface rather than saturating the medium.
Harvest with scissors at the base of the stem, just above the medium.
Refrigerate harvested greens immediately in a breathable container.
For the full live tray care walkthrough (watering schedule, light requirements, harvest timing), see the live tray care guide.
Delivered fresh weekly. Single orders or weekly subscription.
Every Saturday at SFC Farmers Market in Austin.
Microgreens have high surface area relative to mass, tender cell walls, and elevated moisture content. Any heat, pressure, or ethylene gas from nearby fruits accelerates wilting. Refrigeration and airflow are the two most effective controls.
A breathable container — such as a produce bag with small holes, a mesh storage box, or an unsealed clamshell — allows ethylene gas to escape while maintaining humidity. Airtight containers trap ethylene and accelerate decay.
After. Washing introduces moisture to cut surfaces, which dramatically shortens shelf life. Rinse gently under cold water immediately before serving, then pat or spin dry.
Most cut microgreens last 7–10 days when stored dry, in a breathable container, at 34–40°F. Delicate varieties like basil and shiso are closer to 5–7 days. Live tray varieties like sunflower and pea can last 14+ days before harvest.
