How to Wash Organic Vegetables

While organic vegetables are purported to carry less pesticides and other harmful residue than non-organic produce, the Food and Drug Administration still recommends that organic vegetables be washed before cooking or eating. Many commercial washes are available, but these are not really necessary and can just introduce a different set of additives to your food. Using cool, clean water is fine for washing but if you want extra assurance, combine equal parts water, white vinegar and a splash of lemon juice for a homemade cleaning solution.

Things You'll Need

• Colander
• Vegetable brush (optional)
• Soft sponge (optional)
• Cloth or paper towel

Instructions

1. Place your vegetables in a colander in the sink and rinse with clean water.

2. Scrub vegetables like carrots, beets and potatoes with a soft bristled brush to remove any residual dirt. Organic vegetables purchased at farmers' markets may not go through a cleaning process like commercial products and may still have a dirt on them.

3. Cut the bottoms from lettuces, kale, collard or chard and separate the leaves in order to thoroughly clean the dirt off. Spinach greens can be particularly soiled so you may want to soak these in a sink full of clean water for 5 to 10 minutes prior to rinsing.

4. Gently rub delicate vegetables like tomatoes and zucchini while holding them under running water. Their skins are too delicate to scrub with a brush without tearing, so just use your finger tips or a very soft sponge to clean.

5. Drain the vegetables thoroughly and pat dry with a cloth or paper towel. Store root vegetables in the cooler bin of your refrigerator. Wrap greens in a paper towel and store where they can't be bruised. Do not store greens in a sealed plastic bag as this can speed spoiling.

References

• FDA: Produce Safety

Resources

• Help Guide: Organic Foods
• Organic Consumers Association: News and Information