Proper Vegetable Washing Methods 1. Running Water Rinse + Soak Method
This method is suitable for leafy vegetables such as spinach, daylily buds, Chinese chive blossoms, lettuce, and bok choy.
Typically, soak in clean water for 15 minutes before rinsing under running water two or three times. Adding a small amount of produce wash can enhance pesticide removal, so it may be used during this step.
Correct Vegetable Washing Method 2: Peeling Method
Since pesticide residues tend to accumulate on the surfaces of vegetables and fruits, peeling is an effective way to remove them.
This method is suitable for apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, radishes, etc.
Proper Vegetable Washing Method 3: Storage Method
During storage, pesticides can slowly break down over time into substances harmless to humans.
Therefore, storing easily preserved fruits and vegetables for a period can reduce pesticide residue levels.
This method is suitable for non-perishable varieties like pumpkins and winter melons. It is also recommended not to consume freshly harvested, unpeeled fruits and vegetables immediately.
Correct Vegetable Washing Method 4: Running Water Rinse + Alkaline Water Soak
Applicable to all types of vegetables and fruits.
First, rinse off surface dirt from vegetables and fruits. Then soak them in alkaline water for 5–15 minutes.
Prepare the alkaline solution by mixing 5–10 grams of baking soda into 500 milliliters of water. After soaking, rinse thoroughly with clean water 3–5 times.
Correct Vegetable Washing Method 5: Blanching Method
Commonly used for celery, spinach, bok choy, cabbage, bell peppers, cauliflower, green beans, etc.
First, rinse surface dirt off these vegetables with clean water. Place them in boiling water for 2–5 minutes, then remove and rinse 1–2 times with clean water before stir-frying or cooking.