By Ranita Ray
How often do you quickly wash greens from the fridge? Thoroughly washing them is crucial, even if organic or homegrown. Leafy veggies may be contaminated by animals, workers, or multiple handlers. Proper washing removes dirt, bacteria, and harmful residues. Here are 8 tips teaching you best practice.
Ensure clean hands before handling greens. Discard slimy or bruised leaves and remove any discoloured portions.
Run cold water over greens for 15 to 20 seconds. Alternatively, soak them in a bowl of cold water for a few minutes.
Clean greens right before consumption or preparation. Delaying washing allows bacteria on the surface to penetrate.
FDA advises against using soap or commercial produce wash. Porous greens can absorb detergent, posing health risks.
Soak greens in a water and baking soda mixture, rinse, and pat dry. Research suggests 12 to 15 minutes of soaking effectively remove pesticides.
Use a clean paper towel or salad spinner to dry washed greens. Dry greens remain fresh longer and enhance dressing adherence.
Before refrigerating, ensure greens are dry to prevent bacterial growth and spoilage. Adding a paper towel absorbs excess moisture.
If greens are labelled pre-washed or ready-to-eat, no further cleaning is required. Discard any slimy, discoloured, or odorous leaves.