Rinse vegetables under running water for 30–60 seconds while gently rubbing the surface to remove dirt, bacteria, and some pesticide residues.
Soak vegetables in a baking soda or salt-water solution for about 10–15 minutes to help reduce surface pesticide residues, then rinse thoroughly with clean water.
Scrub firm vegetables such as potatoes, carrots, cucumbers, and gourds with a clean vegetable brush. Peel them if needed to reduce residues further.
Do not use soap, detergent, bleach, or chemical cleaners on fruits and vegetables, as they can leave harmful residues and are not recommended by food safety experts.
Dry produce with a clean cloth or paper towel and store it properly after washing to reduce moisture, which can encourage bacterial and mould growth.