A few years ago, I took home a cicada that was hiding in a bunch of curly kale from a grocery store in Harlem. This past fall, I found six bugs in a bunch of escarole from the farmers market (some dead, some alive). And over the weekend, I spotted a snail (a live snail!) on a bunch of purple kale at the Park Slope Food Co-Op.
These are among the reasons that every time I wash my greens, I am grateful I've taken the time—and it can really be just five minutes—to do so. I'm not grossed out by the insects and the dirt in my leaves (I like to think it's a great sign, a welcome reminder of where our food comes from, and a miracle of resilient life), but I am glad that none of it ended up in my dinner.
Which is why I was surprised to read an article on Epicurious that made a case for not washing produce. It's a messy, time-consuming hassle, the writer Becky Hughes argued, that creates a barrier to eating vegetables without even eliminating "all of the farm chemicals and the inevitable germs." Her last point? The anecdotal evidence that she's still alive and well to this day.
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Hughes did say if there is "visible dirt on a head of lettuce, or grit in a bunch of parsley, [she]'ll (grudgingly) give it a rinse," but I, for one, know I've been fooled by clean-looking leaves one too many times. I will never forget the lentil salad I ruined by neglecting to wash the spinach. The grit crunched between my teeth with every bite.
As a believer in washing leaves, whether I'm planning to cook them or eat them raw, I wanted to make sure I wasn't cuckoo. Greens can be in need of a rinse even if they look totally clean, right? I soaked cilantro, chard, and red leaf lettuce—all of which looked fairly clean to begin with—in cold water, then carefully removed the leaves and photographed the remaining grime that settled on the bottom of the bowl.
Here's a little photo evidence that my salad spinner is not for naught:
- Cilantro
- Rainbow chard
- Red leaf lettuce
The initial water soak eliminated most of the larger specks of dirt—and once I gave the greens a spin in the salad spinner, I saw that the water that had collected in the leaves was a brownish shade I would not readily consume.
I don't mean to fearmonger, or to even suggest that this amount of grit and dirt will harm you. I'm merely saying that there's a reason to wash your leafy greens (even if you're going to cook them), and that the few minutes it takes to remove the grime might get you a better taste and texture, too.
As far as kitchen tools go, I consider the salad spinner an essential one (and hey, did you know you can also use it to dry delicate clothing items?)—but you can always just use a bowl of water and a tea towel.
We originally shared this story in July 2017, but we always welcome a reminder to wash our greens. Do you wash leafy greens? What about other produce? Tell us in the comments below.
Written by: Sarah Jampel
Popular on Food52
58 Comments
boymeetsgirlmeetsfood
October 10, 2020
Completely agree that a wash is necessary! I used to think there was nothing worse than a gritty salad, salsa etc, and then my MIL made the horrible discovery of a steamed snail amongst some homegrown silverbeet...(poor snail!).
Gail M.
September 22, 2018
AND, use the rinse water to water your plants. They love it.
Caroline S.
August 23, 2021
To wash our produce is the reminder that our CSA farmer always posts at the top of the board each week. It's especially true when you know how close the bunch of veg is to the field where it was grown. Rain falls on the plants and splashes soil up and it hides in the crinkles! Your houseplants or the bushes just outside the door will thank you for remembering them rather than pouring the soil/grit down the drain
judy
September 13, 2018
My FIRST rinse ALWAYS has a couple of tablespoons EACH of baking soda and vinegar in it. I sprinkle my produce with baking soda, then the vinegar. It fizzes nicely. I'll toss that around for a minute or so to make sure all the produce is well coated with this mixture. This lifts not only the dirt, but a lot of the pesticide/chemical residue that is present. The, I cover the produce with water and swish around, drain through the basket of my spinner. Then I do a SECOND water bath just covering the produce with water and swishing fro a minute. Then pour out. If it seems particularly dirty, I might do an additional plain water rinse. If you think this is not really necessary, think of the difference of washing your hands with and without soap. The water rinse gets the surface residue off, but doesn't really clean them. The addition of soap adds an element of solvent in which the dirt can lift from your hands. Well the baking soda/vinegar rinse does the same. Try this added step and you will truly be amazed at how much brighter your produce taste. Even organic and already washed. So worth the effort. I now have a medium size plastic storage container with lid that sits on my sink and an old wine bottle with a pour spout with the vinegar in it under my sink. Quick access to both whenever I need them for a quick produce wash. Whole Produce? Dampen with water and take a small handful of baking soda--rub all over the piece and scrub like a sugar scrub for your skin. Does an excellent job of cleaning away dirt, and pulling off the wax coating on many fruits and veg such as apples or cucumbers or carrots. Sometimes I find I need to do that twice. But now I have clean whole fruit as well. I do one of thee with EVERY piece of produce I eat except raspberries--too soft.
Dr.Insomnia
September 13, 2018
There's some evidence that eating a little dirt might be good for our immune systems, especially children (that might be the benefit they get from putting everything in their mouths). If it's gritty, contains parasites, or pesticides, that's obviously bad. But I wonder if what you're advocating is too clean, from a health perspective. I honestly don't know as it's not my area of expertise. I just wonder.
J
July 26, 2018
Thanks to Food52 for a well-documented article and to commenters for the great tip of adding a bit of vinegar to my greens-washing water. Before washing, I remove the base of lettuce so that the greens will freely float--and, yup, there's a lot of grit that falls below. With leafy greens, I swish and flick several times. My Farmers' Market produce purveyors are all organic, so I never buy broccoli--only cauliflower, so that I can pick off with tweezers the (probably dozen) green worms. I'm a wimp about worms, and applaud the cooks who are willing to eat organic broccoli, worms and all!
BerryBaby
July 25, 2018
Years ago I recall a TV cook who swore celery only needed a 'wipe down '! I gasped everytime I saw that. Celery needs a good ckeaning. People must have voiced their concern as the next season they were running it under water.
Sue L.
May 14, 2018
Plus, a lot of lettuce carries e-coli be ause workers use the fields as a bathroom. My husband spent 5 days in the hospital last month with blood poisoning from e-coli. Dr said it was probably from salads he eats when we eat out. I had to give him IV antibiotics 2 weeks at home. Our food is dangerous. Now i don't trust agged pre-washed salads.
Sue L.
May 14, 2018
I. bought a pre-packaged salad at Randalls a while back and it had a big dead ug with wings. I took it back, showed them the bug, and all they said was you can pick out another one. I told her what if I'd eaten down to the bottom and then found it instead of it being on the top? I told her I'd never buy another one and was writing corporate. Disgusting. I cut all my greens, swish them in a plastic tub then pick them up without distubing the water. Then they get spin dry.
Dr.Insomnia
November 3, 2017
As mentioned by others, leafy greens can carry snails. And those snails can carry rat lungworm. You do not want rat lungworm.
fur8elise
July 20, 2017
I am curious, whether or not these are the same people who don't think it necessary to wash hands after using the bathroom.
judy
July 20, 2017
I wash all my produce in vinegar and baking soda solution. Amazing the taste difference, let alone how much residue and dirt comes off. worth the effort!
susan G.
July 17, 2017
A related issue is grains: I took a macrobiotic cooking class years ago. We were shown the teacher's technique for rinsing rice, but told that kasha (buckwheat groats) didn't need rinsing. In my enthusiasm, I rinsed the groats (put in a bowl, cover with water, drain the water, repeat). I was alarmed to see dead bugs rise to the surface, which had not been seen on visual inspection. I still don't take anything for granted.
SF
July 17, 2017
My husband is a molecular biologist/virology professor. He runs a university lab that does research on various human diseases and ways to prevent them. He often cites the saying, "A solution to pollution is dilution." Meaning, in this case, that while washing food (or hands) may not remove all potential contamination, depending on the pathogen involved and the washing method, washing can still "dilute the pollution" by reducing the amount of a pathogen you are exposed to. It's all a numbers game. Just because a given cleaning method may not completely eradicate a pathogen does not mean it is useless or a waste of time. If you reduce the amount of pathogen exposure, you can reduce both the chance and severity of an illness. (My father was a surgeon who regularly washed his hands before operating on someone. I wonder if the Epicurious writer were his patient whether she would tell him not to bother?)
Julia
July 16, 2017
I fill a bowl with ice water and a cap full of white vinegar and, when I add the produce, the grit literally jumps off !!
Natasha
July 16, 2017
Friends, food borne contamination such as bacterial contamination on produce, is real and can cause sickness and, in some cases, be deadly. At our house, we wash all fruits and veggies with a few drops of ordinary dishwashing soap liquid in the water, then thoroughly rinse and dry the produce.
I almost never eat salad, particularly baby salad, spinach or strawberries out in restaurants or other friends' homes due to having been sick so MANY times within 30 minutes to 1 hour of eating, from improperly washed food, including "pre-washed" spinach and lettuce that was contaminated. Such contamination can easily happen in fields and during picking, including when farmworkers do not have access to adequate sanitation (i.e. toliets and running water with soap to thoroughly wash their hands) or time to use such facilities, if provided.
I almost never eat salad, particularly baby salad, spinach or strawberries out in restaurants or other friends' homes due to having been sick so MANY times within 30 minutes to 1 hour of eating, from improperly washed food, including "pre-washed" spinach and lettuce that was contaminated. Such contamination can easily happen in fields and during picking, including when farmworkers do not have access to adequate sanitation (i.e. toliets and running water with soap to thoroughly wash their hands) or time to use such facilities, if provided.
Maureen
July 16, 2017
After reading this I googled rat lungworm and discovered it has spread to Florida and probably will get to the rest of the USA. It's disgusting! https://www.livescience.com/59651-rat-lungworm-florida.html I just tasted unwashed strawberries at a farm stand yesterday!
fur8elise
July 16, 2017
There usually aren't sinks with soap and water by the portable toilets in the fields.
Alexis V.
July 16, 2017
It is interesting to read that I was not the only one surprised to read that article on Epicurious the other day. I actually sent a note to Epicurious stating that I considered it a dangerous article written by a lazy cook, given the food born diseases that can occur, especially on produce that will not be cooked. It's great to see that my (some might call it obsession) fastidious approach to clean and healthy food is vindicated by Sarah Jampel's experiment. I was every single vegetable and fruit that comes into the kitchen in a vegetable rinse/cold water mixture before it is stored in the refrigerator. This gives me the peace of mind that no one is going to become ill from food-borne disease from the produce, which allows me to enjoy my meals.
ilugtsd
July 22, 2017
Ok... you know bacteria can grow on your produce in the refrigerator, right? Best to wash just before eating.
Penny H.
July 16, 2017
I swish fresh spinach or other greens in a sink full of water, then drain them in a colander. Then I use any water clinging to the leaves to cook them in a skillet just until they are soft - not overcooked. Salad greens - even those that are supposedly already washed get a shower in my trusty colander too.
David W.
July 16, 2017
As Laura from Hawaii has mentioned we have rat lungworm disease. Although it is rare, it has begun to take a toll on local farmers with state sponsored adds to wash your vegetables. It has actually lead to death in two cases over the years. Just wash it all!
M
July 16, 2017
Alton Brown proved this same exact thing about 20 years ago on his salad episode of Good Eats...
Laura D.
July 16, 2017
I always always wash produce. It is so often dirty and it's just a generally good habit to reduce the risk of illness. I would love your tips on cleaning asparagus. No matter how well I wash it, there is always sand stuck in the top. It's the worst.
Cookie
July 16, 2017
Here's what works for me: Soak the spears for about 10 minutes, then hold them (a few at a time) with the tips still in the water, and wiggle them vigorously back and forth. A tip or two may break off, but it's worth getting all the grit out of good organic asparagus.
RHo
July 16, 2017
I'm not sure why this is even up for debate. Washing your produce before you eat it has many benefits, and it just comes down to good home training and common sense. After reading some of these comments, I'm paranoid to eat from other people.
Andrea N.
July 16, 2017
I once went to a dinner party and the hostess, a very smart executive gal, did not wash any of the produce, saying that it was all organic. My husband and I both suffered food poisoning the next day. I have, and will always, wash produce. (A head of cabbage is somewhat of a conundrum, though.)
PG T.
July 16, 2017
I cook vegetable all the time and have some sort of salad on the table nightly. Not organic. For many, many years. I do not wash triple-washed salad or bagged romaine hearts. I think my anecdote trumps (ewww) yours. The kind of bacteria that would give you food poisoning would not be eradicated by rinsing your fruits and vegetables. Of course I wash/rub off visible dirt from things like radishes, mushrooms or potatoes. But I think science is on my side. And I dislike the kind of cootie-phobic / quasi-koshering rituals people choose to impose on their food. Neurotic.
Richard C.
July 16, 2017
Best salad spinner, great for rinsing and spinning, is the Cuisinart. Hands down much better than any other I've used.
Sally
July 16, 2017
I have appreciated reading each protocol for leafy greens and may modify ours. We have a romaine and bitter green (typically spinach) salad with dinner most nights. I buy Organic Girl spinach or mixed greens and do not rinse (taking the chance, I know). Locally purchased commercial or occasional organic romaine is first rinsed under a faucet spray, any bad spots removed, then soaked in a large bowl of white vinegar and water. there are occasional signs of insect or spider life at this stage. I don't rinse after this step (my husband does 'on principal'). After spinning dry, we place in large plastic bag. It's good for a week or longer. Despite a careful spray rinse, there is always some grit at the bottom of the vinegar soak bowl. Parsely, cilantro, kale, chard, arugula etc are spray rinsed and dried (not soaked). I know the most common food born illnesses come from leafy greens. It may be superstition but this seems to have worked for us. It is easy to do other kitchen tasks while cleaning the greens and once or twice a week is no sacrifice.
creamtea
July 15, 2017
We always wash leafy greens and herbs in water with a dash of salt or vinegar to remove bugs and grit. I use lukewarm to warm water to "relax" the leaves and really get the stuff out. With particularly sandy herbs like cilantro it can take a number of soaks to get the grit out.
Maureen
July 15, 2017
I have a question. I always wash veggies and have been wondering how to deal with grilled romaine? Slice the head in half lengthwise, brush with marinade and grill. I adore it but it has to be dry when it hits the grill or it just steams and wilts. So how do I wash it and get it dry? It won't fit in salad spinner and just laying on towel doesn't dry it either. None of the recipes I've seen deal with that problem and I suspect they just don't wash.
RHo
July 16, 2017
Just try washing them a day or two in advance, air dry, wrapping the finished product loosely in paper towel or a lint free tea towel. Using a small amount of vinegar in your rinse water helps lettuce last longer in the fridge.
Sam1148
July 15, 2017
I'll soak them with a splash of white vinegar. Then drain and rinse, and then pour water/citric acid solution over them (about 2 tsp/quart), and don't rinse but spin dry. The citric acid (fruit fresh) will keep them fresh much longer when stored well in the fridge.
Maureen
July 15, 2017
Is citric acid the same as sodium citrate which I keep for fast mac and cheese a la Kenji?
Yianna
July 17, 2017
Hi Maureen! Citric acid is a component of sodium citrate - you could use a solution of it but your vegetables may be a little salty depending on how long you soak. Lemon juice is a natural source of citric acid that you can use! :)
Susan
July 15, 2017
I always wash, regardless of source. It may not be the perfect solution, but it's certainly better than doing nothing. (Imagine all the hands that handled those strawberries before they went into your cart ...)
laura
July 15, 2017
Here in Hawaii we have rat lungworms which comes from small slugs or snails and/or their slime on vegetables that they crawled over. It is too horrible to even think about a worm going through your brain until it dies. We have had several cases.
Mm
July 15, 2017
I always completely wash all veggies & fruits with vinegar & peroxide, rinse well. When I took a look at the produce bins at all stores including so called healthy ones, and then think about all the hands produce passes through, that's it for me! And once found a black widow in my grapes stored in fridge and an inch worm crawling towards the top of a steaming pot of broccoli!
Cookie
July 15, 2017
With proper soaking and drying, you can have greens that last at least two weeks. First soak whole leaves to remove surface dirt. Then tear or cut the greens and soak again, removing all dying pieces. Spin dry, then lay out on clean towels or paper towels until just completely dry, but no so long that they will start to wilt. Wrap the prepared greens in clean white paper towels, and store in large Ziploc bags from which all air has been squeezed out. It's worth the time to soak and clean 3 or 4 types of greens ahead of time, and have them all ready for salads or sauteing for weeks to come. You can add sliced root veggies as well and the entire salad will keep for 14-18 days, just don't add anything juicy or soft like cucumbers or tomatoes.
Barbara W.
July 15, 2017
I find that there is an additional benefit to washing salad greens. Once REALLY soaked and then spun vey dry, I put the lettuce in the spinner in the fridge til time to make the salad. The greens are crisped up and the resulting salad is much tastier - and more visually appealing too. - Barbara Williams
BerryBaby
July 14, 2017
Radishes are the worst dirt huggers. I rinse, then cut off the greens and wash each radish.
Last week I took red leaf out of the fridge and started to tear off a few leaves when a lightening bug came crawling out! We don't have those here so it traveled a good distance. The leaves got a thorough washing!
Last week I took red leaf out of the fridge and started to tear off a few leaves when a lightening bug came crawling out! We don't have those here so it traveled a good distance. The leaves got a thorough washing!
Carolyn H.
July 14, 2017
Great article! Always wash your greens! Especially if you aren't buying organic - there is more to worry about than a little dirt!
Tracy
July 13, 2017
Last week I washed ale from my garden in dilute vinegar, rinsed with water, then spun it in the salad spinner. I did not plan on using it until the following day so I stored it in the spinner. Next day I pulled the kale out of the strainer part of the spinner only to find a spider at the bottom. I rinsed it once again, needless to say, looking every leaf over carefully!
Cheryl S.
July 13, 2017
Thank you for this article! I too wash my greens, much of which comes from my garden. I wash lettuce in a large bowl of water, swish it around a bit and spin dry - store in a plastic bag to crisp the greens. It's amazing how much dirt and debris comes off the lettuce into the water.
marc510
July 13, 2017
I have memories of a lasagna that took hours for a housemate to make, but was irretrievably damaged by grit in the spinach filling. Because of this memory and others, I'm very thorough when I wash vegetables, especially the sandy ones like spinach, leeks and home-grown kale (high probability of aphids).
I wonder if the grit-removal washing has any effects on pathogens (like E. coli) that might be on the plant. Are pathogens more or less 'sticky' than grit? Has this been studied by food scientists?
I wonder if the grit-removal washing has any effects on pathogens (like E. coli) that might be on the plant. Are pathogens more or less 'sticky' than grit? Has this been studied by food scientists?
Yianna
July 15, 2017
Hi Marc! I am a research student studying food science. Some bacteria could be reduced in colony counts if rinsed properly (depending on the rinsing medium), however most strains of E. Coli form adhesive 'biofilms' on the surface of the leaves or roots, and are not reduced to an amount that is considered safe for consumption after rinsing.
Definitely important to prevent cross contamination of E. Coli from animal products to vegetables! :)
Definitely important to prevent cross contamination of E. Coli from animal products to vegetables! :)
Lydia S.
July 16, 2017
So, what would be an effective rinsing medium to remove the adhesive E. Coli "biofilms' you mention above?
Yianna
July 17, 2017
The rinsing mediums that would be able to remove the E. Coli completely (or to an extent suitable for consumption) are not suitable for human consumption.
If vegetables are contaminated, the only safe way to 'kill' the E. Coli is by proper heat treatment.
If vegetables are contaminated, the only safe way to 'kill' the E. Coli is by proper heat treatment.
Kate
July 13, 2017
Ick, I always wash! Even the plastic packed hearts of romaine usually have grit on them. One time we just double washed a head of lettuce from the farm market and it was still full of sand, needing a third rinse. That salad was ruined for everyone. When I bring bunches of parsley or Basil in from the garden and soak it, little bugs usually crawl out that would have been chopped into dinner without the motivation to run. Plus, in my experience everything perks up with just a 15 minute soak while I chop the other veggies.
Chef K.
July 16, 2017
Ms. Hughes has no idea what she is talking about and thank the goddess that Food 52 can show her the errors of her waves. It's articles such as the one from Epicurious that distinguish the serious food writers from the frivolous and amateur. One would think that Ms. Hughes would have the intelligence to test her theory before writing such an irresponsible article. And the fact that her comment , "I'm still here." only underscores her lack of knowledge.
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