Anyone who has ever purchased spinach knows its shelf life is frustratingly short. While one might be tempted to stock up on spinach when they are trying to eat healthily, the food will inevitably become a soggy, slimy mess before too long.

Spinach gets slimy or wet as a result of the spinach's cell membranes breaking down and decomposing, which releases its water. Outside water like condensation can also weaken the leaves, causing the plant to rot and creating a breeding ground for microbes and dangerous bacteria like E. coli.

Raw spinach is usually not good after one week, but you can keep it as fresh as possible until then by storing it in a dry, airtight container in a cold spot in the fridge. Another good tip is to wrap the spinach leaves in a paper towel before storing them to soak up excess moisture and keep the leaves crisp.