This method of preserving lettuce and leafy vegetables is an advancement in current systems in that it will maintain freshness and nutritional value of lettuce and other leafy vegetables for far extended periods than current methods thus providing a greater food source for people. It will improve the environment by stretching food sources by preservation, to persons who need nourishment. It will maintain the moisture content and crispness of the lettuce, and the only foreign substances introduced are optional standard table salt and optional green food coloring in water which will preserve all properties and nutritional values of the lettuce and maintain freshness for up to or even beyond 90 days which is far greater than currently utilized systems. It will maintain the crispness of the lettuce throughout the duration of storage, for up to an unknown duration.
