Wet leaves wilt. Dry leaves don't.

Keeping herbs and leafy greens alive in a lunch box is mostly about moisture — wet leaves rot in hours, dry leaves hold up till lunch.

The move that actually works is the dry paper towel trick. Leaves give off moisture as they sit, and that moisture collects in the container and breaks them down. A dry paper towel in there soaks it up. If you’ve seen the “wrap them in a damp paper towel” advice, ignore it — damp towels just add condensation. Keep the towel dry, swap it if it soaks through.

Start dry, too. Wash greens the night before, spin them properly in a salad spinner, and only pack them once they’re fully dry. Packing wet leaves is a guaranteed soggy lunch. And keep the dressing separate — vinegar and oil start breaking down cell walls the second they touch.

For herbs like cilantro, parsley, or dill, treat them like cut flowers: a damp paper towel around the cut stems only, leaves exposed, everything in a loose bag. That keeps them perky in a lunch box and for days in the fridge. One more thing — if you’re meal-prepping for several days, pick sturdy greens. Kale, cabbage, or broccoli slaw hold up; delicate arugula or spring mix won’t. Add the delicate stuff fresh the day you eat it.

The goal is a salad that still looks like a salad at noon.