"jt august" > wrote in message
...


Also, for every gallon of water,
> add one to two tablespoons of white (distilled) vinegar. The vinegar
> will help kill bacteria (perhaps e-coli, Dee, but I cannot necessarily
> verify that), will help dislodge any dirt particulates that might adhere
> to the greens, and the vinegar will also react with the green's fibrous
> structure to cause it to increase in crispness.


Yes, I do this with every raw vegetable. If I don't soak it, I rinse it
off, then spray with vinegar, then rinse off the vinegar.

Dee Dee