How to Wash Vegetables and Herbs to Kill All Contamination
5 minutes read.
Cook with fresh herbs and vegetables is always a healthy wise choice to make. However proper washing of these herbs may be challenging for many people.
As many germs are invisible to your necked eyes, how can you kill those germs by mere washing?
In this blog post, you will learn the simple best way to wash your herbs and vegetables to kill all the possible germs in them. Follow me closely.
Fresh herbs and vegetables are the ultimate means to add a burst of nourishing and curative nutrients and bright flavor to your diet. But before you break into your kitchen be sure to have a proper means of washing them because herbs and vegetables can harbor germs because a lot of hands had probably touched it before it’s been sold.
According to Molly Siegler, global culinary and hospitality associate coordinator for Whole Foods, whether the herbs and vegetables are organic or conventional, the growing process leaves deposits on the item,”
Why You Need to Wash Fresh Herbs and Vegetables!
While you probably won’t get sick from herbs that undergo a “kill step,” such as high-heat cooking to reduce or eliminate bacteria, the dirt and residue that can be caught in the leaves aren’t exactly appetizing. However, some herbs and vegetables that can be eaten raw may carry a health risk.
For example, garden egg leaf (aghara), bitter leaf, lettuce, cabbage, cilantro, parsley, and basil, etc are typically eaten raw (think fresh guacamole, homemade pesto, or as a pizza topping).
They’re grown low to the ground and are more susceptible to contamination — cilantro is one of the worst offenders, as it’s often sold with the roots intact and covered in sand, says Siegler.
A 2017 study found that even organically grown marjoram and basil plants were positive for E. Coli within weeks of sprouting.
Buying herbs from farmer’s markets isn’t any better, either: 24 percent of cilantro, parsley, and basil sourced from 13 different farmers’ markets tested positive for generic E. coli in a 2014 study published in the Journal of the Science of Food and Agriculture.
If fending off illness isn’t enough to get you washing your herbs, consider the fact that cleaning also makes them last longer.
“Washing right away is actually good for the shelf life of the herbs, as it allows you time to inspect them and remove any damaged leaves, which can increase the shelf life of the herb bundle,” says Siegler.
The exception is delicate herbs and vegetables, such as lettuce, dill, or tarragon, which are best washed right before use.
How to Wash and Store Fresh Herbs
This step-by-step method for washing, drying, and storing works well for most fresh herbs and vegetables.
1. Carefully remove herbs from any packaging, including twist ties or maybe you plugged it from your small garden.
Remove any damaged leaves or stems.
2. Depending on quantity, add half a teaspoon of salt to a bowl of water and soak them for ten minutes. Salt has been found to act as a washing agent therefore soaking with salt may help remove all dirt and germs.
3. Rinse herbs under cool running water, turning constantly until thoroughly clean.
4. Let herbs drip dry for a moment over the sink. “Hard herbs or vegetables,” like parsley, and pumpkin leaves (ugu) have woody stems and are much tougher, so they can be spun dry in a salad spinner.
5. Check for and remove any remaining damaged leaves.
6. Wrap clean herbs completely in a section of paper towel, dampening the towel as needed so the paper adheres to itself.
7. Transfer wrapped herbs to a resealable plastic baggie, labeling the baggie with a date and the type of herb.
8. Place baggie in the refrigerator, being careful not to push them to the back of the fridge where it’s often the coldest and most delicate herbs may freeze.
Few fresh herbs require a different method of cleaning. To get rid of the sand in cilantro, Siegler says, fill a bowl with cool water, add just the leaves, swirl them around, and put them on a paper towel for drying.
Very delicate herbs like tarragon should be carefully washed by hand under a light stream of water.
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