Should you wash vegetables with baking soda? Here's what experts say

Consider this food safety advice before you try it at home.

Key Points

• Washing vegetables with baking soda can help remove dirt and some surface pesticide residues, making your produce cleaner.
• Baking soda works best on firm vegetables but doesn’t disinfect or remove pesticides absorbed into the produce.
• Avoid soaking vegetables for more than 15 minutes, and always rinse thoroughly to remove baking soda residue.

Washing your vegetables before eating them is an important food safety step. While rinsing produce under cool running water is usually considered enough, you may have heard that adding baking soda can make the process even more effective by helping remove dirt and some surface residues. But does this pantry staple actually work, and should you use it? We asked food safety experts to explain when a baking soda soak is worth trying, how to use it safely, and the common mistakes to avoid.

Meet Our Expert

• Kimberly Baker, PhD, RD, LD, food systems and safety program team director at Clemson University Cooperative Extension
• Jessica Gavin, certified food scientist, culinary scientist, and founder of Jessica Gavin
• Vanessa Coffman, PhD, alliance director, Stop Foodborne Illness

Related: The Right Way to Wash Every Type of Vegetable, According to Food Safety Experts

What Baking Soda Can—and Can't—Do

Before reaching for the baking soda, it's important to understand what it can—and can't do. According to our experts, baking soda creates a mildly alkaline solution that helps loosen surface dirt and remove some pesticide residues from vegetables. Research has shown that it can make certain pesticides, including the fungicides thiabendazole and the insecticides phosmet, less stable and easier to wash away, Jessica Gavin, certified food scientist, culinary scientist, and founder of Jessica Gavin, says. However, it cannot remove pesticides that have already been absorbed into the produce.

Baking soda works best on firm vegetables, but it isn't recommended for delicate produce. Excessive soaking or washing can damage tender vegetables and affect their texture and quality, Kimberly Baker, PhD, RD, LD, food systems and safety program team director at Clemson University Cooperative Extension, says.

It's also important to know that baking soda is not a disinfectant. While it can help remove dirt and some pesticide residues, it doesn't kill bacteria, viruses, or parasites, our experts say. "While they may help loosen some surface debris, they do not fully sanitize produce or remove pathogens that are tightly attached, trapped in crevices, or internalized within fruits and vegetables," says Vanessa Coffman, PhD, alliance director, Stop Foodborne Illness. "Once produce is washed, it should be kept separate from raw or unwashed foods to prevent cross-contamination that can spread harmful bacteria and increase the risk of illness."

How to Safely Use Baking Soda to Wash Vegetables

To create a baking soda vegetable wash solution, Gavin says to mix 1 teaspoon of baking soda per 2 cups of cold water in a large bowl. Fully submerge the produce and let it soak for no longer than 15 minutes, while swishing it occasionally to loosen dirt and residue. Rinse thoroughly under cool running water, then dry before storing or using the vegetables.

You can easily scale the solution as needed—just maintain the same ratio of baking soda to water and use enough liquid to completely cover the vegetables, she adds.

Best Vegetables to Wash With Baking Soda

• Broccoli
• Cauliflower
• Potatoes
• Carrots
• Cucumbers
• Bell peppers

Vegetables to Avoid Washing With Baking Soda

• Spinach
• Kale
• Lettuce
• Mushrooms
• Other delicate leafy greens

5 Common Mistakes to Avoid

• Soaking produce for too long: "Avoid soaking vegetables in baking soda for more than 15 minutes, as the alkaline solution can soften delicate produce, impacting the texture," Gavin warns.
• Mixing baking soda with vinegar: Although it may seem like a more powerful cleaning solution, don't combine vinegar and baking soda when washing vegetables. "The acid in the vinegar neutralizes the alkaline baking soda, reducing the effectiveness of both," Gavin says.
• Using too much baking soda: Adding too much baking soda can leave behind a residue and alter the taste or texture of your produce, Baker says. Follow the recommended ratio of baking soda to water for the best results.
• Skipping the final rinse: Always rinse produce thoroughly under cool running water after soaking to remove any remaining baking soda, along with loosened dirt and debris, Baker says.
• Expecting baking soda to disinfect produce: Baking soda can help remove dirt and some surface pesticide residues, but it doesn't kill harmful bacteria or other pathogens, Coffman says. Continue to follow proper food handling and storage practices to help reduce the risk of foodborne illness.

Read the original article on Martha Stewart