We commonly hear the “don’t eat leafy vegetables in the monsoons" advice during the monsoon. There is a good reason for that. However it is not just leafy vegetables that we should be worrying about. During the monsoon season, the prevalence of pesticides in vegetables tends to increase due to several factors.
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Firstly, the warm and humid conditions foster the growth of pests and diseases, which can significantly damage crops. To combat this, farmers often resort to higher amounts of pesticides to protect their yield from infestation and disease. The increased moisture also makes it easier for pesticides to stick to the surfaces of vegetables, making them more difficult to wash off.
Moreover, heavy rainfall can also wash pesticides from other areas onto farmlands, contaminating the crops. The run-off water can carry these chemicals and deposit them on the soil and plants, inadvertently increasing the pesticide content to even more than what had already been sprayed. The persistent wet conditions allow the pesticide to remain on the crops for longer periods.
The monsoon season typically sees a surge in the demand for fresh vegetables. To meet this demand and prevent losses due to pest attacks, farmers may use pesticides more liberally. This combination of increased pest activity, environmental factors, and market pressures results in a higher concentration of pesticides on vegetables during the monsoon season, raising concerns about food safety and health. Here are a few things you can do at home, to make sure the vegetables are safe to eat.
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Wash And Soak In Water
Rinsing vegetables under running water is the simplest way to reduce pesticide residue. Rub the surfaces of vegetables such as tomatoes, cucumbers, and bell peppers with your hands or use a vegetable brush to scrub them nicely. Soak the vegetables in a large bowl of cold water for about 15-30 minutes. This helps to loosen dirt and pesticide residues. Rinse them under running water afterward.
Use a Vinegar Solution
Mix a solution of 1 part vinegar to 3 parts water in a bowl. Submerge the vegetables in the vinegar solution for 20-30 minutes. Vinegar helps to break down and dissolve pesticide residues. After soaking, rinse the vegetables thoroughly under running water to remove any remaining vinegar taste and residual pesticides.
Salt Water Soak
Dissolve 1-2 tablespoons of salt in a large bowl of water. Place the vegetables in the saltwater solution and let them soak for 20-30 minutes. Salt helps to loosen pesticide residues. Rinse the vegetables thoroughly.
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Baking Soda Solution
Add 1 teaspoon of baking soda to a large bowl of water. Soak the vegetables in the baking soda solution for 15-20 minutes. Baking soda can help to neutralise many pesticide residues. Rinse the vegetables thoroughly under running water to remove any remaining baking soda.
Peeling and Scrubbing
For vegetables with thick skins such as cucumbers, carrots, and potatoes, peeling the skin can significantly reduce pesticide exposure. However, keep in mind that some nutrients are lost with the skin. Use a vegetable brush to scrub vegetables with thicker skins or rough surfaces, such as potatoes and carrots. This helps to remove dirt and pesticide residues trapped in corners.
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Blanching
Bring a pot of water to a boil. Briefly immerse the vegetables in boiling water for 1-2 minutes, then transfer them to a bowl of ice water to stop the cooking process. Blanching can help remove some pesticides.
Homemade Vegetable Wash
Mix 1 tablespoon of lemon juice, 2 tablespoons of baking soda, and 1 cup of water in a spray bottle. Spray the mixture onto the vegetables and let it sit for 5-10 minutes before rinsing thoroughly under running water.
Buy Organic
While they may not be entirely pesticide-free, organic vegetables generally have lower levels of pesticide residues. Buying organic food can reduce your exposure to harmful chemicals.
Drying
After washing, let the vegetables air dry or use a clean kitchen towel to pat them dry. This helps to remove any remaining water and pesticide residues.
Removing pesticides from vegetables is a critical step in making sure you eat a clean meal. By using these methods, you can effectively reduce pesticide residues and enjoy cleaner, healthier produce. In addition to these it will help to regularly clean your kitchen sink and any utensils or brushes used to wash vegetables to prevent cross-contamination. Store washed vegetables in clean, dry containers to maintain their freshness and reduce the risk of contamination. Freshly washed vegetables should be consumed soon after washing to maintain their quality and reduce the risk of bacterial growth.