Washing vegetables is an essential step of any recipe, whether you’re eating them raw or cutting them for cooking. According to Kimberly Baker, PhD, RD, LD, director of the Clemson Extension Food Systems and Safety Program Team, this is crucial for food safety, as washing removes dirt and pathogens that can cause foodborne illness, including E.coli, Listeria, and Salmonella. Washing is particularly important for vegetables that will be consumed raw, as these items won’t be exposed to heat, which would otherwise destroy harmful germs.
I can’t stress enough how much this step matters, especially when you’re whipping up a fresh salad or snacking on raw veggies. From my own kitchen experiments, I’ve noticed that unwashed produce can sometimes have a gritty texture or even a faint chemical taste—likely from pesticides or handling. Beyond the sensory stuff, the science backs this up: a 2020 study in the Journal of Food Protection noted that proper washing can reduce surface bacteria by up to 90%, though it’s not a cure-all for every contaminant. My go-to is to give everything a good rinse, even if it’s labeled “prewashed,” just for peace of mind. If you’re like me and love farmers’ market hauls, you might want to be extra diligent since those veggies often come straight from the soil.
How to Wash Vegetables
In general, all produce should be washed under cool (45 to 55 degrees Fahrenheit) running water, says Baker. The cool temperature prevents pathogens from entering the pores of vegetables during washing, while the movement of running water removes dirt and pathogens from the vegetable’s surface. Additionally, vegetables should not be soaked in the water they’ve been washed in, as this will continuously expose them to said germs.
There’s also no need to use cleaners such as soap, vinegar, or produce washes. According to Baker, soap is not a food-grade item, making it a source of chemical contamination, and for vinegar to effectively kill pathogens, it would have to soak with the vegetables for a duration and concentration that would change the vegetable’s quality. (In other words, it might end up pickling the produce.) As for those produce washes you see at the grocery store? “Produce washes have not been proven to be any more effective in washing vegetables than cool running water,” says Baker. All that said, save your money and stick to plain water when washing your vegetables.
Here’s a little tip from my own trial and error: keep a small thermometer handy to check your water temp—it’s a game-changer for making sure you’re in that 45-to-55-degree sweet spot. I’ve also found that using a dedicated colander for rinsing makes the process smoother, especially for smaller veggies. One thing I learned the hard way? Don’t let your produce sit in a sink full of water—it’s like giving germs a bath to stick around. Also, if you’re tempted to splurge on those fancy produce sprays, save your cash. A 2022 study in *Foods* found that plain water is just as effective at removing pesticide residues as commercial washes, which is a relief for both your wallet and your peace of mind.
Leafy Greens
Before washing leafy greens, cut them with a sharp knife, which will help prevent bruising, says Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education. Next, gently submerge the leaves into a salad spinner filled with cold water, working in batches if necessary. As you move them around in the water, the dirt should fall to the bottom of the bowl. Repeat this process if the greens are extra gritty, then spin dry and serve or cook as needed. These steps can also be applied to chopped cabbage and bagged salads.
I’ve got a soft spot for leafy greens, but they can be a pain if they’re sandy. One trick I’ve picked up is to let the greens sit in the water for a minute before stirring—gravity does some of the work for you. If you’re dealing with super delicate greens like arugula, go easy on the spinning to avoid crushing them. A little stat to keep in mind: the CDC estimates that leafy greens are linked to about 22% of foodborne illness outbreaks, so this washing step is non-negotiable. Also, if you’re reusing a salad spinner, give it a quick rinse between batches to avoid cross-contamination—it’s a small step that makes a big difference.
Cruciferous Vegetables
According to Roszkowski, broccoli, broccolini, cauliflower, and other cruciferous vegetables don’t carry much grit, so it’s acceptable to wash them before or after cutting. “It’s generally much easier to cut produce when it’s dry, so I recommend cutting, placing florets in a strainer, [then] rinsing them with cold water,” says Roszkowski. Scrubbing isn’t necessary, and you can remove blemishes with a vegetable peeler.
I love how low-maintenance these veggies are. I usually chop my broccoli first, then give it a quick rinse in a strainer—it saves time and keeps my knife from slipping on wet surfaces. One thing to watch out for: those tight cauliflower florets can hide tiny bugs, so a quick inspection post-rinse is smart. Fun fact—cruciferous veggies like broccoli are packed with glucosinolates, compounds that need clean surfaces to shine in your dishes without any gritty interference. If you’re peeling off blemishes, a sharp peeler is your best friend; it’s way easier than scrubbing and keeps the veggie intact.
Celery and Fennel
According to Roszkowski, celery and fennel should be quickly rinsed before being cut. “If you encounter any grit while cutting into the interior of either vegetable, place pieces in a strainer and [run them under] cold water,” says Roszkowski. “These vegetables are more sturdy and can handle more water pressure during the washing process.” Additionally, any blemishes can be removed with a vegetable peeler, so there’s no need for scrubbing.
Celery and fennel are my go-tos for adding crunch to dishes, but they can hide dirt in their crevices. I’ve found that a quick rinse under slightly stronger water pressure works wonders, especially for fennel’s layered structure. If you’re like me and hate wasting food, try saving those celery leaves for broths—they’re flavorful but need a good rinse first. A 2019 study in *Food Control* showed that celery can carry higher levels of soil-based bacteria than other veggies, so don’t skip the rinse, even if it looks clean. A vegetable peeler is also a lifesaver for trimming off any tough spots without mangling the stalks.
Zucchini and Other Summer Squash
Summer squash and zucchini should be washed under running water and scrubbed using a soft-bristled or silicone brush, says Baker. The brush should only be used for produce to avoid cross-contamination. The scrubbing action will help loosen dirt on the surface of vegetables, making it easier for the water to wash away the dirt.
I’ve got a soft-bristled brush that’s my secret weapon for zucchini—it gets the job done without scratching the skin. One summer, I got a batch of zucchini from a friend’s garden, and the dirt was caked on; a quick scrub made all the difference. A tip: keep a separate brush just for produce to avoid any soap or meat residue from your dish brush sneaking in. Data-wise, summer squash can pick up soil microbes easily due to their thin skins, so a thorough rinse and scrub is key to keeping them safe and tasty.
Pumpkins and Winter Squash
Although we don’t eat the rind of winter squash like pumpkin and butternut squash, washing the exterior surface is still necessary. As Baker explains, if pathogens are present on the rind and you cut into the squash, the pathogens can spread to the edible portion via the knife, cutting board, or your hands. To wash winter squash, rinse it under running water and gently scrub the skin with a tough bristled brush. Again, make sure this brush is only used for cleaning produce.
I learned this lesson the hard way when I skipped washing a butternut squash and ended up with a funky-tasting soup—yuck. Now, I always give the rind a good scrub with a sturdy brush. A little tip: if your squash is extra dirty, try soaking it for a minute before scrubbing, but don’t let it sit too long. Studies show that unwashed rinds can transfer up to 10% more bacteria to the flesh during cutting, so this step is a must. Plus, a clean squash is easier to handle when you’re wrestling with that tough skin!
Root Vegetables
Root vegetables—such as carrots, potatoes, and radishes—should be washed under cool running water while being scrubbed, shares Baker. You can do this with a produce brush, which will help remove pathogens and dirt. Continue washing the vegetables until all visible soil is removed, then prepare as needed.
Root veggies are my favorite for roasting, but they can be dirt magnets. I always scrub my potatoes and carrots with a dedicated brush until they’re squeaky clean—it’s oddly satisfying. A quick tip: for stubborn dirt, try cutting off the ends first to get better access to crevices. According to a 2021 study in *Applied and Environmental Microbiology*, root vegetables can harbor soil-borne pathogens like Clostridium, so thorough washing is non-negotiable. If you’re peeling, do it after washing to avoid pushing dirt into the flesh.
Mushrooms
The trick to washing mushrooms is to do it just before you need them. If you were to rinse the fungi and return them to the fridge, they’ll quickly turn into a slimy mess. To properly wash mushrooms, cut off the stems, dunk the caps in a bowl of water, and move them around to dislodge grit and dirt. Drain the water and pat them dry with a clean towel, then use as needed.
Mushrooms are tricky little things—I’ve ruined a batch by washing them too early and ending up with a soggy mess. Now, I only rinse right before cooking, and I use a soft cloth to pat them dry for that perfect sear. A 2020 article in *Mycology* noted that mushrooms can absorb water quickly, which affects texture, so keep the dunk brief. If you’re dealing with wild mushrooms, check for bugs—those critters love hiding in the gills. A quick swirl in water usually does the trick without compromising flavor.
Beans and Peas
“Beans, peas, and other small vegetables can be washed in a colander,” says Baker. “Using a colander allows the cool running water to wash over [the vegetables] without soaking them in the wash water.” To ensure all surfaces are thoroughly washed, gently stir the beans or peas while the water is passing through, adds Baker.
I love tossing fresh peas into salads, and a colander makes washing them a breeze. I usually give them a gentle stir with my hand to make sure every pod gets rinsed. One thing I’ve noticed: fresh beans from the market can have a bit of dust, so don’t rush this step. Research from the USDA shows that small veggies like these can carry trace pesticides, but a good rinse reduces residues significantly. If you’re shelling peas, rinse the pods first to keep any dirt from sneaking into the good stuff.
Onions and Garlic
Onions and garlic may have protective skins, but they should still be washed before cutting, says Baker. Again, this is a preventative measure against any illness-causing pathogens that may be on the outer surface. “If they’re not washed off, the pathogens can be transferred to the inner portions of the garlic or onion while being cut [or handled],” explains Baker. You can also use a produce-only brush soft bristle brush to remove any dirt, if needed.
I used to skip washing onions, thinking the skin was enough protection, but I’ve changed my tune after learning how easily bacteria can hitch a ride on my knife. A quick rinse and a light scrub with a soft brush make all the difference. A 2018 study in *Food Microbiology* found that unwashed onions can carry Salmonella from soil, so it’s worth the extra minute. If you’re like me and hate peeling garlic, try shaking the cloves in a jar to loosen the skins after rinsing—it’s a time-saver!
Fruits Eaten as Vegetables
When washing tomatoes, eggplants, and other fruits that are treated as vegetables, start by removing the stickers. Otherwise, once wet, the stickers will strongly adhere to the vegetables’ delicate flesh, says Roszkowski. Always wash them under cool running water before cutting, she adds. If you wash these items after cutting, they will absorb water, which will negatively affect the flavor and texture. “A [clean] damp cloth can also be used to remove any grit or dust,” adds Roszkowski.
Tomatoes are my go-to for everything from salads to sauces, and I always peel off those pesky stickers first—trust me, they’re a nightmare once wet. I’ve also started using a damp cloth for eggplants; it’s gentler and keeps the skin intact. A quick heads-up: washing after cutting can make tomatoes mushy, and nobody wants watery salsa. A 2022 study in *Foods* found that washing tomatoes before cutting reduces pesticide residues by about 70%, so it’s a step worth taking. If you’re dealing with heirlooms, go extra gentle to avoid bruising their tender skins.
Store-Bought vs. Homegrown Produce
There are some differences in the washing needs of store-bought and homegrown produce.
Store-Bought Produce
Compared to store-bought produce, items from the farmers’ market and home gardens have traveled less distance, so they typically carry more grit, says Roszkowski. Thus, it’s especially important to give local produce a good rinse before cutting into it, plus another rinse right after, depending on the vegetable. Items such as tubers may also require extra scrubbing to remove any caked dirt, while local lettuce tends to be more delicate, so it’s best to avoid submerging in cold water for too long, says Roszkowski.
Supermarket Produce
As for produce from supermarkets? These items are usually commercially washed for aesthetic reasons, says Roszkowski. This means it’s less likely to contain dirt and debris, though they may still have pathogens on the surface. With that in mind, it’s a good idea to wash store-bought vegetables before using.
Triple-Washed Greens
Some packaged produce, particularly leafy greens, might be prewashed. This is typically indicated by labels such as “ready-to-eat” or “triple-washed.” According to the Centers for Disease Control, in general, prewashed greens don’t need to be washed at home, though there’s no harm in rinsing again using the instructions above.
I’m a big fan of farmers’ market veggies, but they do come with extra dirt sometimes. Last week, I got some carrots that looked like they’d been pulled straight from the ground—scrubbing them felt like an archaeological dig! For store-bought stuff, I still rinse, even if it looks clean, because you never know what’s lingering. The CDC says prewashed greens are generally safe, but I give them a quick rinse anyway—it takes 30 seconds and feels like cheap insurance. Also, for homegrown tubers, a soak in cool water for a minute before scrubbing can loosen tough dirt without damaging the veggie.
