The Indian monsoon brings a variety of vegetables, including bitter gourd, lady finger, and brinjal, among others. Even though these vegetables bring nutrition in abundance, you need to be careful before consuming them because high humidity during the monsoon may increase the risk of bacterial and fungal contamination. Follow these few tips to reduce the risk of contamination in vegetables.

How To Wash Vegetables During Indian Monsoon:

Ensure the removal of trapped mud, fungal spores, and bacteria with these quick tips.

1. Rinse Vegetables Under Running Water

Before doing anything else, you must wash your vegetables under clean and running water. Do not soak vegetables at this step because stagnant water can cause contaminants again.

2. Soak Leafy Green Vegetables In Salt Water

To clean leafy green vegetables like spinach and coriander properly, you can soak them in a bowl of warm water and add 1-2 tablespoon of salt. Do this for five minutes. This will help in loosen the dirt and insects if attached to the vegetables.

3. Soak Vegetables In Vinegar Solution

If not salt, you can follow this method too. Add one part white vinegar to three parts water. Vegetables like tomatoes and bell peppers will be cleaned properly with this mix, removing pesticide residue.

4. Remove Damaged Leaves

Before washing the leafy vegetables with water, make sure to remove the yellow, slimy or damaged leaves. Removing them will reduce the chance of bacteria spreading to other healthy leaves.

5. Dry The Leafy Vegetables Properly

Make sure to dry your leafy vegetables properly before consuming them because excess moisture can cause them rotten soon.

Things To Keep In Mind While Washing Vegetables:

Do not use extremely hot water on vegetables as it can damage the texture and nutrients. Only use lukewarm water for cleaning.
Do not wash all the vegetables in advance; only clean them before cooking. However, leafy vegetables can be washed in advance and stored if dried properly.  
 
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(Image Credits: Maginfic)