How to clean your veggies the right way: Simple steps to remove harmful chemicals

"Tired of eating chicken and beef, it's time to switch to some vegetables. But how can we trust the store-bought ones when most of them are sprayed with harmful chemicals?"

This is a common concern for those switching to a healthier, plant-based diet. And it’s a valid one.

Most fruits and vegetables brought across state borders are often laden with pesticides. However, with a bit of care, it is possible to remove these harmful residues before cooking. Here's how you can do it effectively:

To remove pesticides from leafy vegetables

Soak curry leaves, mint leaves, etc., in either of the following solutions for 10 minutes:

• Vinegar solution (20 ml vinegar in 1 litre of water)

• Tamarind solution (20 grams of tamarind squeezed and strained into 1 litre of water)

After soaking, wash them thoroughly in clean water.
To store coriander leaves, trim off the root and wrap the leaves in tissue paper or a loosely woven cotton cloth, then place them in a plastic container and refrigerate. Before using, soak them in either vinegar or saltwater (20 grams of salt in 1 litre of water) for 10 minutes and rinse thoroughly multiple times.

For vegetables like okra, brinjal, cucumber, and bitter gourd

Gently scrub these vegetables using a soft brush (like a vegetable brush used for cleaning cloth), then wash them thoroughly several times.
After washing, soak them for 10 minutes in either vinegar or tamarind solution.
Wipe them with a cotton cloth and store them in the refrigerator.

For tomatoes, beans, green chilies, and capsicum

Soak them for 10 minutes in either vinegar or tamarind solution.
Rinse them thoroughly several times.
Then place them in a colander or a perforated container overnight to let the water drain off. After that, gently pat dry using a cotton cloth and store in an airtight plastic container in the fridge.

For drumsticks, beetroot, and carrots

Wash drumsticks, beetroot and carrots  thoroughly in clean water.
Place them in a perforated container to drain the water completely.
Then pat dry with a cotton cloth before storing in the refrigerator.

For cluster beans, snake gourd, and gooseberries

Use a soft scrub pad to wash them gently and soak them in vinegar or tamarind solution for 10 minutes, rinse multiple times, and pat dry before refrigerating.