5 Foods You’re Washing Wrong

Nothing sours an appetite like gathering a forkful of salad and spotting a clump of dirt, browned leaves, or tiny bugs. Yuck! You might think running the leaves under cold water for a few seconds is enough to eliminate the dirt and bacteria on your fresh produce, but some foods require extra care to ensure a thorough cleaning. Here are five foods you’re washing wrong.

Apples

While it may remove visible dirt, simply washing apples in water won’t remove invisible fungicides and pesticides. For a deeper clean, soak your apples for 12 to 15 minutes in 2 teaspoons baking soda and 2 cups of water before rinsing. The baking soda will help to remove roughly 90% of the pesticide residue on the fruit. 

Broccoli and Cauliflower

The buds on broccoli and cauliflower form natural crevices that are the perfect home for tiny bugs, dust, and dirt. To clean these vegetables, fill a bowl with 8 cups of cold water and 1 teaspoon of salt. Soak for five minutes to allow any hidden bugs to float to the surface, then place in a colander under cold water to remove any remaining dirt.

Mushrooms

Don’t ever clean mushrooms by scrubbing under water. They are highly absorbent and will soak up the water and become soggy. Instead, reach for a clean, lightly dampened dish towel and use it to gently dab away excess dirt.

Rice

Unwashed rice contains excessive amounts of starch, dirt, and bugs, so it’s important to rinse it before cooking. Place raw rice in a bowl and wash it under running cold water. Pour out the water and repeat the process three more times for optimal fluffiness. When the water coming off the rice runs clear, you'll know it's ready to cook.

Leafy Greens

Leafy greens have countless folds and crevices that are difficult to clean, but soaking can help remove most of the sand and dirt. Remove the top two layers of your cabbage before soaking in 2 cups of water and 1 tablespoon of vinegar; soak kale leaves for five to 10 minutes while agitating the water to remove hidden dirt. The same practices apply to other leafy greens, including Brussels sprouts, arugula, and bok choy.

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