The correct way to Wash and Store Green Leafy Vegetables

Green leafy vegetables are highly recommended for consumption as they are part of a healthy diet. They are low in calories and power-packed with essential vitamins, minerals, and fibers. The fat and sugar content is minimal, making them ideal for optimal health. However, these delicate and healthy veggies are prone to contamination and should be washed thoroughly for food safety and hygiene.

There are several ways in which they can become contaminated, such as contact with animals during growth, improper storage conditions at the store, and passing through multiple places and hands before reaching us.

Consuming them without proper washing can cause severe health issues. Washing them thoroughly removes the lingering dirt and eliminates potential bacteria that can cause illness.

So, here are few tips on how to wash and store green leafy vegetables:

• • After buying the greens, inspect them carefully and discard the slimy, discolored, or battered ones.
  • Wash the greens just before you intend to cook. Avoid cutting them before washing as it allows the surface bacteria to penetrate deeper into the leaves.
  • For greens like lettuce, cabbage, or romaine remove the outer leaves first. Separate all the leaves and discard the ones that look bruised or torn. Wash the leaves individually to clean them properly.
  • Fill a sink or large bowl with cold water. The use of cold water is recommended as it helps prevent pathogens from entering the pores of vegetables during washing. Place these leafy vegetables in water for 15-20 seconds and give them a gentle swirl. It helps to remove any dirt or debris.
  • Add 1 cup white/apple cider vinegar and 3-4 tsp of salt to water. Vinegar helps to remove the pesticides. Salt helps to dislodge any residues.
  • Let the leafy vegetables soak in water for about 5-7 minutes. Soaking helps to break down any remaining residues/pesticides.
  • Now remove the greens and rinse them under cold running water. Make sure to give them a good swish to ensure that all the salt and vinegar is washed away.
  • Remove the greens from the water, and pat dry using a clean towel. You can also use a salad spinner to remove excess moisture.
  • If you are planning to store them for long, see that they are dried thoroughly. Lingering moisture on the greens can promote the growth of bacteria and result in quick spoilage.
  • Use an air-tight container or a zip-lock bag to store them. Wrap the greens in the paper towel and place them in the box/zip pouch.
  • Never wash green leafy vegetables using soap, detergent, or bleach, as it can leave a residue that should not be consumed.
  • Avoid washing greens with hot water to avoid instantly wilting them.

Remember, washing your greens is not a fool proof method to get rid of pesticides, but proper cleaning can definitely reduce your exposure.