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Principles of washing each type of green vegetables

Leaf vegetables

Leafy vegetables are classified as the most polluted and the risk of carrying cholera pathogens is high due to the high concentration of E.Coli and Salmonella bacteria from the application of fresh manure directly to the leaves. Therefore, when buying, should pick up vegetables, soak through water and start washing each leaf, stem under the shower.


With large leafy vegetables such as mustard, lettuce … you have to split each branch, each leaf, leave under running water for a long time to clear all parasites. Flip over to the other side and do the same. Small branches such as spinach, bitter vegetables … must be washed several times, then wash in small groups by holding hands under a tap. The best way to get rid of cholera is by soaking in water. A basin of water of about 10 liters only gives a small spoon of salt to soak for 5 minutes.

Fruit vegetable

Fruit and vegetables (tomatoes, eggplants, cucumbers, etc.) are less polluting than leaf vegetables because the fruits are mostly climbing, so when fertilizer is less sticky. However, fruits and vegetables are very susceptible to plant protection drugs due to premature harvest that has not expired drug isolation or storage pollution.


When buying, do not eat immediately according to the habit but must wash each fruit and then wrap the nylon in the refrigerator, eat after 2 days. In this way, vegetables still ensure freshness but allow time for the medicine to decompose. Vegetables that need to be eaten immediately should be washed under water and in brine. Avoid soaking in salt water and refrigerate it every other day because it can spoil the fruit easily.

Root vegetables

Root vegetables (potatoes, kohlrabi, carrots, etc.) are generally safer, so they do not require brine or potassium permanganate. When processing vegetables, rinds should be washed, then peeled and washed again. This way it is possible to limit the dirt on the skin of the tubers to the peeled flesh.


Vegetables eat flowers

Flower-eating vegetables are considered to be the most hygienic because flowers are often high up and very hydrophobic with pesticides or fertilizers directly sprayed on, very difficult to get dirty. When spraying, growers must use leaves to cover flowers, so when processing, just wash the flowers clean under the water to ensure safety. There are many types of flower-eating vegetables such as squash, melon buds, natural flowers, tropical flower or crazy flower …

Spice vegetable

Spicy vegetables just need to wash. However, spice vegetables such as onions, dill or smooth pods like tomatoes, eggplants, fresh peppers … need to be washed like other vegetables because many places to grow onions are dirtier than vegetables, they can use fresh fertilizer … so the risk of infection with parasites is very high.

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