You will need a large bowl, dish soap, 2 strainers, a thrip-cloth, and a light box.
- Separate the leaves and place them into a bowl of water.
- Put enough dish soap (a good choice would be Seventh Generation 0% fragrance) or kosher vegetable wash into the bowl until the water and leaves become somewhat slippery.
- Agitate and soak the leaves in the soapy water for 1- 2 minutes.
- Remove the leaves from the bowl, and discard the water.
- Repeat steps 2-4. Alternatively (instead of repeating steps 2-4) one can wash each leaf under running water (both sides) and then place leaves into a new bowl of soapy water.
- Remove leaves and pour the water through a thrip-cloth (fine silk cloth that can be purchased from the cRc) that is sandwiched between 2 strainers.
- Check the cloth carefully on top of a light box or similar apparatus. If a bug is found, repeat. If no bugs are found, rinse and enjoy
Alternate Method if no thrip-cloth is available:
For leafy vegetables: Separate leaves. Soak and agitate in soapy water. Gently rub a sponge over the entirety of each side of every leaf making sure to open all folds of the leaf. Rinse both sides of each leaf under running water. No further checking is required.
For non-leafy vegetables: Follow steps 2-5 of the thrip-cloth cleaning method. One may then check the water using a clear basin in bright light very carefully for insects. (Please note that a lot of time is needed when checking the water as the insects will be harder to see when floating in water). If there are insects found in the water, the process should be repeated until no insects are found in the water. Then three samples or batches of the vegetable must be checked and if no bugs are found, the remaining produce may be used without further checking.
* PLEASE NOTE: We do not recommend the use of salt water or vinegar to properly remove insects from fruits and vegetables.