Years ago, I read about wrapping parsley/cilantro in damp paper towels and then back in the produce bag. It keeps those very well. Only difference is you're dealing with chopped stuff.

I'll be looking forward to your experiment!

With any cut greens sans the plastic wrap. I often put lots of things in water. Shave off the stem end and immerse it in water in a bowl or coffee cup depending on size and shape. Things hold up for more than four days, especially if you get them away from plastic.

I'd harvest the lot, wash it in a sink full of water, shake all the water off that I could, roll them up a leaf at a time in paper towels and put them into plastic bread bags. The bags would be open for 24 hours,, then loosely closed for another day, then tightly closed. This was before red leaf lettuce and butter crunch and the other varieties were available in health food stores and super markets.

That fragile leaf lettuce would keep for a month. By then, we'd eaten it all and were sick of salad.

It's the same idea as the OP: wet ingredients with paper towels to absorb any water, plastic to protect it from oxygen and from drying out.

the top. I also wrap entire heads of romaine with a paper towel and store it in a plastic bag. Same with green onions, broccoli & cauliflower. It lasts much longer than if stored in a plastic bag. It really gets on my nerves the way grocery stores spray all the vegetables with water, which just makes them rot more quickly. The stuff I buy at farmers markets that just sits out in open bins lasts much longer.