Fresh leaves can also be found at some Asian markets, especially in places with a warm climate and large Southeast Asian populations, such as the West Coast and Florida. With fresh pandan, look for firm deep-green leaves—avoid brown or shriveled leaves. Wrapped in a damp paper towel and stored in the crisper of the refrigerator, fresh pandan leaves will keep for several days. As only the mature green leaves are fragrant, separate the blades before cooking, and trim off the whitish ends. Discard these, along with any immature pale leaves at the heart of the clump.