How to wash & clean green leafy vegetables

 We all wash vegetables before using them in a dish, raw salads or in cooking.

We wash most vegetables by holding them under running water, such as tomatoes, eggplants, cucumbers, gourds etc.

But where leafy green vegetables are concerned, it is not enough to hold the leafy vegetable under running water to clean.You may have experience of getting some tiny stones etc in your mouth when you use leafy vegetables without properly washing.

 

 

 

Fenugreek - Methi Leaves
 

Cilantro - Coriander leaves

 

As these leafy vegetables grow closer to the ground, and because of their soft, leafy structure, they collect a lot of dirt, mud, soil, etc. This dirt may be sticking to the leaves and does not wash off by just holding under running water. So we need to use a special technique to wash them.

It is better to wash all vegetables before chopping to retain the vitamins/nutrition in them. It is also better to wash and use them within a few hours after washing. 

Once you wash leafy vegetables, they may start spoiling within a few hours. So either dry them well or use them as soon as possible. 

You can see some of the green leafy vegetables that you need to wash with this method. 

Mustard greens - Sarso ka saag

Fresh curry leaves - kadhi patta

 

Red Chard

Spring onion

Collard greens

 

Mint - Pudina

Steps to wash & clean green leafy vegetables

I am using methi/fenugreek leaves today to wash and clean. 

• Add the methi / fenugreek leaves to a bowl of water. 
• Stir with a spoon or you hand. Any sand, dirt etc. will settle at the bottom of the bowl. The leaves will float on the surface.
• Remove the leaves and add into a fresh bowl of water.
• Do this 2-3 times till there is no dirt/ sand at the bottom of the bowl.
• Place the leaves on a colander/sieve and wash under running water. Keep aside to drain for 10-15 minutes. 

When you wash them in this way, you can be sure that they are clean enough to eat. 

Now you may use your leafy vegetables in your desired recipe.