Crisping loose leaf is impossible. I rinse mine off, spin it to get the water off and then refrigerate briefly. It is still softer than head lettuce from the market. I really haven't tried all that much to crisp it up...i just rinse it to get weeks of dust off the leaves before I ingest it! If you find out, please post it.
Last Edit: Sept 7, 2019 15:17:19 GMT -5 by Corinne
I have always been told by my grandmother that you should keep all freshly cut lettuce rolled in a damp towel in the fridge. I have done that and it keeps it crisp (at least for those varieties I have tried).
Post by clumsythumbs on Sept 10, 2019 8:29:56 GMT -5
For the loose varieties, I do not really expect them to be very "crispy" per se. I have found the cooler I cooler the water temp and the area the AG is in, the firmer the leaves of the lettuce come out. My current bounty, I am finding the leaves to be firmer in texture, and I am thinking that MIGHT be because have been in a very early Fall weather pattern here, thus no heat (compared to Winter) and my apt is staying pretty cool, and since it drops down into the 40s at night, the kitchen area is in the 60s over night. I have also heard about using a fan as cheddachasa mentioned, but have not used.
But I go back to the type of lettuce you are growing? Even store bought loose leaves are not very crispy/crunchy. Even red and green leaf varieties that grow in heads are not crispy. So, perhaps your "company" is having unrealistic expectations?