How to reduce pesticides from non-organic fruit and veggies

If organic produce is simply not affordable, rest assured you can reduce a significant amount of pesticide residue by washing your veggies with bi-carb soda.

According to a study in the Journal of Agricultural Food and Chemistry ⁽¹⁾, soaking produce for 12-15 minutes in a solution of 30g of baking soda and 3L of water was effective at reducing pesticide residue in non-organic produce. Salt and vinegar have also shown to be beneficial in reducing chemical residue, although vinegar may leave your produce tasting strange.

In the life of a busy mum, washing vegetables for 15 minutes may simply not be possible. Instead, here are some quick methods for washing produce.

• Fill a bowl with greens, then fill with water
• Add 1 teaspoon of baking soda and mix well
• Soak your greens for a minute, swish, dump, then rinse, and pat leaves dry with a clean lint-free kitchen towel or paper towel
• Storing leafy greens in an airtight container or ziplock bag in the fridge is the best way to keep them fresh

• Gently scrub mushrooms using a soft toothbrush
• Rinse them quickly under running water
• Blot the mushrooms dry with a clean kitchen towel or paper towel

• Fill a large bowl with water
• Add 1 teaspoon of baking soda
• Add the veggies then soak for a minute or two
• Scrub with a brush (a new toothbrush works fine, or you could use a small cleaning brush)
• Rinse off with plain water

• Only wash berries right before you intend to eat them
• Washing berries and then storing them increases microflora growth, resulting in moldy fruit often only a day after you purchase them