Greener Greens

Leslie Land’s article (Keep ‘Em Green, Aug. 25), has suggestions for keeping greens dry and crisp for up to three days. Early on I learned how to keep greens fresh up to two weeks! Our mother (born 1883) taught us the trick, even prior to our superior refrigeration. Wash and drain heads of greens (drape over a dish-rack-drainer), then wrap LOOSELY in a clean white linen napkin or small all-cotton towel (preferably old and soft from many washings). Before plastic food bags, we wrapped in wax paper but plastic bags are better. The natural fibers absorb and retain moisture evenly--paper towels dry out. Every few days check the greens and perhaps remove an outer leaf that has wilted--the rest stays edible.

--LOUISE HAUTER

La Canada