Here’s some hundred-year-old advice on how to clean and store raw vegetables:
Separate leaves or stalks into their natural divisions.
First. Examine them carefully, removing interior portions, insects, etc., that may be found on the vegetables.
Second. Wash thoroughly in several waters. Running water is preferable. Salted water aids in removing parasites.
Third. Drain off the water and dry with cheese cloth.
Greens may be kept in a paper bag in the refrigerator until serving time.
Coarser portions may be utilized for soups or sauces while the tender portions may be served raw. Great care should be exercised in the selection and preparation of food which is not subjected to heat before serving, such as salad greens. Salad plants, carelessly cultivated or handled may carry dangerous bacteria, or they may have been sprinkled with poisonous compounds.
The Housewife’s Cook Book by Lilla Frich (1917)