Several kinds of plants can be grown in a glass or jar of water for a long period of time. It is an easy way to keep attractive greenery in the home during the winter months without having to know very much about how to take care of plants. Just replace the water that is lost from the container.

Some of the plants that grow well in water includes aucuba, ivy, pothos, coleus, wandering jew, geranium and philodendron. Use cuttings. Perhaps friends can supply them. These plants are well suited for living in water because many of them already have embryonic root systems at each point where a leaf originates.

Shredded lettuce can be kept in good condition in storage for 20 or more days by following a few recommendations, according to USDA Agriculture research specialists. They found that higher temperatures had the most adverse affect on storage life. At 34 degrees F. lettuce kept well for about 26 days compared to 10 days at approximately 50 degree F.

A gas-tight container allows 50 percent longer storage life than common polyethylene bags. Sanitation during preparation and shredding of lettuce is important because large numbers of bacteria reduce shelf life. Keeping lettuce dry during storage also prevents bacterial growth and extends shelf life. The scientists also found that physical damage of lettuce shortened shelf life and recommend that only sharp knives be used for slicing.

New Zealand spinach isn't true spinach but is just as good to eat and is far more heat resistant than the regular kind, according to the National Garden Bureau.

Usually midsummer heat puts an end to regular spinach and lettuce while it is too early to pick fall endive and Chinese cabbage. New Zealand spinach can fill the gap nicely. Six to twelve plants can keep a small family supplied with all the tender-tip leaves they need for salads and cooked greens.

The seed are available at most large garden centers and are listed in most of the seed catalogues.

Both raw and cooked, the color and texture of New Zealand spinach is much like that of regular spinach. However, the taste is mild. Don't harvest the old center leaves; they are tough. A spring planting will bear until killed by frost except in the Deep South, where a second planting should be made in late summer.

A new purple raspberry, "Brandy-wine," is being introduced by Kelly Brothers Nurseries, Dansville, N.Y., and is listed in their 1978 catalogue.

Brandywine was developed by the New York State Experiment Station at Geneva, and is considered to be the best purple raspberry yet developed. It has erect, vigorous canes that ripen large, firm, round-conical, reddish-purple berries, with an average weight of five to six grams, in late July. The berries are tart, which is very desirable when making preserves. In frozen and preserve tests at Geneva, Brandywine produced one of the best flavored jams.

Disease resistance has been improved with Brandywine showing tolerance to verticillium wilt and root rot organisms that are normally a problem with black raspberries. During testing, no susceptibility was noticed in Brandywine to spur blight, powdery mildrew or anthracnose.