Jill says that adding just a single sheet to a salad bag can help to absorb excess water preserving the lettuce for longer.
This rehydrates the salad, and iced water seems to boost the process and "crisps" the leaves more efficiently as, once picked, they prefer to be cold.
"This technique will perk up soft herbs such as basil, sage and parsley, too," Hayden told the Daily Mail. "Just shake off the excess water and use immediately, or wrap the leaves in kitchen roll and store in the fridge, where they should remain fresh for a couple more days."
If you don't fancy eating it raw, Hayden says that stir-frying wilted salad with a little butter and garlic will produce a tasty side dish for grilled fish or chicken.
You can also add torn salad leaves to stews and pasta sauces or give them a quick pan-fry and mix into omelettes.
For those transporting their salad to work, there are ways to avoid wilting leaves in your lunch box.
Australian food bloggers Sammy & Bella claim that by adding black rice to your salad you can prevent it going soggy.
Speaking to Pedestrian earlier this month the pair say: "This humble grain is actually pretty damn fancy: it looks gorgeous, with that beaut dark purple colour.
"It's chewy and nutty and works perfectly as a flavour carrier in your salad, and best of all, it soaks up all the extra dressing and juices (looking at you, tomatoes) that appear in your salad at around 1pm and works as a magical de-sogger."
