How to Properly Clean Each Type of Produce

Veggies
Photo by Nathan Dumlao on Unsplash

Whether you grow your own vegetables or buy them from the grocery store, it’s typically a good idea to give them a thorough clean before use. Store-bought vegetables are often sprayed with pesticides as part of the growing process, and homegrown produce may carry dirt and insects that can have an unpleasant taste and texture when eaten. Cleaning both will ensure that your vegetables are free of debris and chemical residues, but different types of vegetables need to be washed in particular ways. Read on to learn about how to properly wash some of the most popular varieties.

Mushrooms

Mushrooms are like little sponges, and their soft, porous texture makes it so that they tend to soak up whatever liquid they come in contact with. This absorbency is an advantage for cooking mushrooms in something like garlic and olive oil, but it poses a bit of a problem when it comes to cleaning. To keep preserve the texture and flavor of your mushrooms, avoid rinsing or soaking them under water directly. Instead, gently wipe them with a damp cloth or paper towel to remove any dirt.

With Skin

Veggies with a peel such as eggplant, and cucumbers, and squash are often sprayed heavily with pesticides and then coated in a food-grade wax to make them appear more attractive on grocery store shelves. To remove any wax and pesticide residues, gently scrub your vegetables with a soft brush and some fruit & veggie wash or a mixture of lemon juice and baking soda for about one minute. Rinse under cool running water before consuming.

Without Skin

Vegetables like broccoli, cauliflower, and leafy greens that do not have a peel offer plenty of places for dirt and insects to hide, and as a result, tend to be the most heavily sprayed of conventional produce. The best way to remove pesticides and debris from these vegetables is by giving them a thorough soak in a mixture of one part vinegar to three parts water. Let sit for about 20 minutes before giving them a final rinse with cool running water. For spinach and other leafy green veggies, use a salad spinner to dry.