Produce Checking Guide

Bug DetectorThis will be an expanding list of how to check ingredients for insects and contamination. I will add new ingredients as they come up in the recipes posted. If you have a specific question on an ingredient, feel free to ask and one of the Rabbinical members of COR will help with the answer.


Arugula:

The following process serves to ensure that the arugula is cleaned properly from infestation of aphids and thrips. Care must be taken to follow this process meticulously and with patience. Failure to do so may result in failure to remove insects.

Part 1 of 2:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container. The proper amount of vegetable wash has been added when some bubbles are observed in the water.
  2. Place the arugula in water. The arugula must be thoroughly agitated while assuring that entire leaf has been immersed in the water.
  3. Remove the arugula from the water. All crevices and folds of the leaves must be opened while rinsing them one by one under a strong stream of water. This washing process should be done to both sides of the leaf.
  4. At least three large handfuls (larger quantities require more checking) from different areas of the bin must be checked over a light box to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.

NOTE: A vegetable spinner is recommended. The advantages are that the leaves will stay fresh and moist for a longer period of time and it will help free the leaves from insects.

NOTE: If it is practical, it is best to check each leaf individually

Part 2 of 2:
In addition to thrips and aphids, leaf miners are often found in the aforementioned vegetables. Leaf miners will leave visible trails that can be spotted on the leaf.

  1. Take three large handfuls of product and place on a light box.
  2. Check both sides of the leaf, focusing on sighting the trails.
  3. If no insects are found, the rest may be processed without further checking.
  4. If one or two insects are found in the initial handfuls, three more handfuls must be checked and the process repeated.
  5. If three or more insects are found in the initial handfuls, ALL the leaves must be checked before further processing can take place.

Asparagus:

Green Variety:

  1. Shave down the tips located on the head.
  2. Remove the triangle parts along the side of the asparagus – ensure that the asparagus is smooth.
  3. Wash thoroughly.

No further checking is necessary

Canned: May not be used

Frozen: May not be used unless bearing an acceptable hashgacha and clearly stipulating that “no further checking is required”

White Variety:
Wash thoroughly before use; no further checking is necessary.


Basil:

The following process serves to ensure that the basil is cleaned properly from infestation of aphids and thrips. Care must be taken to follow this process meticulously and with patience. Failure to do so may result in failure to remove insects.

Part 1 of 2:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container. The proper amount of vegetable wash has been added when some bubbles are observed in the water.
  2. Place the basil in water. The basil must be thoroughly agitated while assuring that entire herb has been immersed in the water.
  3. Remove the basil from the water. All crevices and folds of the leaves must be opened while rinsing them one by one under a strong stream of water. This washing process should be done to both sides of the leaf.
  4. At least three large handfuls (larger quantities require more checking) from different areas of the bin must be checked over a light box to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.

NOTE: A vegetable spinner is recommended. The advantages are that the leaves will stay fresh and moist for a longer period of time and it will help free the leaves from insects.

NOTE: If it is practical, it is best to check each leaf individually

Part 2 of 2:
In addition to thrips and aphids, leaf miners are often found in the aforementioned vegetables. Leaf miners will leave visible trails that can be spotted on the leaf.

  1. Take three large handfuls of product and place on a light box.
  2. Check both sides of the leaf, focusing on sighting the trails.
  3. If no insects are found, the rest may be processed without further checking.
  4. If one or two insects are found in the initial handfuls, three more handfuls must be checked and the process repeated.
  5. If three or more insects are found in the initial handfuls, ALL the leaves must be checked before further processing can take place.

Cabbage:

U.S. CABBAGE ONLY
Green Cabbage:

  1. Detach outer loose leaves (“wrapper leaves”) and discard.
  2. Core the cabbage and if desired split the head in half or quarters.
  3. Check the first three leaves of each of the halves or quarters on a light box.
  4. Check both sides of each leaf.

If no insects are found:
No further checking is necessary. Remaining leaves must be washed before use. If one or two insects are found: Additional 3 layers must be checked and entire process repeated. If three or more insects are found: All remaining leaves must be carefully checked under a light box before use, even after washing is done. NOTE: For use in coleslaw, wash after shredding.

Purple Cabbage:

  1. Detach wrapper leaves and discard.
  2. Core and split the cabbage in half.
  3. Wash leaves of the cabbage thoroughly in soap and water.

If being shredded, cabbage must be washed after shredding. No further checking is necessary.

Stuffed Cabbage: Where stuffed cabbage is desired, an easier method may be employed as follows:

  1. Place heads of cabbage in the freezer for 48 hours.
  2. Allow cabbage to defrost and then wash both sides of each leaf under a strong stream of running water.
  3. Ensure that the running water has reached all folds and crevices of the cabbage.

ONTARIO CABBAGE

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container. The proper amount of vegetable wash has been added when some bubbles are observed in the water.
  2. Place vegetables in water. Vegetables must be thoroughly agitated while assuring that entire vegetable has been immersed in the water.
  3. Remove vegetables from water. All crevices and folds of the leaves must be opened while rinsing them under a strong stream of water. This washing process should be done to both sides of the leaf.

NOTE: If Ontario Cabbage is being used for coleslaw the above procedure may be carried out after shredding is done.


Chard:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container.
  2. Place the chard in the water. The chard must be thoroughly agitated while assuring that entire vegetable has been immersed in the water.
  3. Remove the chard from water. All crevices and folds of the leaves must be opened while rinsing them under a strong stream of water. This washing process should be done to both sides of the leaf.
  4. Three samples (larger quantities require more checking) should be checked over a light box to verify that the washing procedure has been effective.

Chevril:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Chives:

  1. Must be washed well and a general inspection is needed to rule out obvious infestation.

Cilantro/Coriander:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Dates – Dried:

  1. Take 3-5 dates from container, slice lengthwise and examine, opening up the date completely, examining for worms.

No checking necessary when using pitted dates.


Dried Fruit: Apricots and Prunes, etc.

  1. Remove a few samples from each box or package and submerge in a basin of water.
  2. Inspect the water for infestation. If the water is clean then you may use the box or package.
  3. If the box stays open for a period of time, you will repeat steps 1 & 2.

Important Note: Imported dried apricots must be individually inspected.


Fennel:

Cut along length of fennel green “leaf” and check for bugs inside and around the area protruding from the bulb. Discard the roots.


Figs:

Fresh:

  1. Cut stem off the fig.
  2. Slice 3-5 figs from each package and turn inside out.
  3. Look for webbing when examining seeded section.
  4. Examine for any signs of damage.

Dried:

Please note that these instructions are for the use of the home cook, and not in an industrial or commercial setting.

  1. Examine the outside of the fig for any obvious infestation.
  2. Cut open the fig and check for any sign of worms or other insect activity.
  3. If clean, proceed to use.

Garlic:

Fresh:

Cloves require a general inspection is needed to rule out obvious infestation.

Peeled, Raw:

Does not require certification, however the individual clove should be intact. See illustration.
Garlic Picture

 

 

 

 

Packaged:

Jarred or canned minced garlic or any garlic in oil requires a reliable certification.


Grains: Wheat, Barley, Spelt, Rye and Oats, etc.

  1. Should preferably be observed for obvious signs of infestation; worms may develop when stored in warm areas.
  2. The presence of infestation is much more prevalent during the warm summer months. Recently, we have found occasional infestation of the black flour beetle in flour. As such, we advise that the surface of flour be checked using sifter. Insects will be clearly visible and moving across the surface.
  3. Additionally, infestation may occur to yoshon flour stored through the winter. Store these items in a cool, dry place or, when possible, refrigerated.
  4. When properly stored, it is unusual to find worms in these products especially those made in Canada and the USA. If worms are found, the entire box or bag must be carefully sifted or checked on a white paper plate before use.

Green Onions/Leeks/Scallions/Spring Onions:

  1. Cut off the roots of the green onion/leek/scallion/spring onion and discard.
  2. Slit open all green onions/leeks/scallions/spring onion from top to bottom.
  3. Separate each individual layer.
  4. Loosen with your fingers the layers of the bottom portion of the green onion/leek/scallion/spring onion.
  5. Rinse the entire layer of the green onion/leek/scallion/spring onion under a heavy stream of water.

Kale:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container.
  2. Place kale in water. Kale must be thoroughly agitated while assuring that entire vegetable has been immersed in the water.
  3. Remove kale from water. All crevices and folds of the leaves must be opened while rinsing them under a strong stream of water. This washing process should be done to both sides of the leaf.
  4. Three samples (larger quantities require more checking) should be checked over a light box to verify that the washing procedure has been effective.

For purple kale, take extra caution in washing and checking as it is known to be highly infested from time to time.


Lemon Grass:

Fresh:

  1. Cut off the roots of the lemon grass and discard.
  2. Slit open the lemon grass from top to bottom.
  3. Loosen with your fingers the layers of the bottom portion of the lemon grass and separate the individual layers.
  4. Rinse the entire layer of the lemon grass under a heavy stream of water.

Dried:

Dried with no added kosher sensitive ingredients do not require hashgacha and no added inspection for insects is needed.


Lemon Thyme:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Lemon Verbena:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Marjoram:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Mint:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Mushrooms:

Shitake and Button: Wash thoroughly; no further checking is necessary.

Oyster: Due to the high infestation rate of this variety, it is not recommended for use when a lot of the product is used, and cannot be adequately inspected. If only using a few, in a home kitchen, rather than a catering or commercial kitchen, where there is more time to inspect the mushrooms individually, the procedure is as follows:

  1. Break the mushroom apart in several places, especially the base.
  2. Examine the inner sections.
  3. If insects are found, discard the mushroom.

Portobello: May be used after the following procedure:

  1. Remove stem.
  2. Remove entire brown fan-like under-part (which can be easily done with a metal teaspoon).
  3. Wash thoroughly and use.

NOTE: For use of the portobello stem wash carefully and thoroughly. No further checking is necessary.


Napa (Chinese) Cabbage:

Part 1 of 2:
The following process serves to ensure that the cabbage is cleaned properly from infestation of aphids and thrips. Care must be taken to follow this process meticulously and with patience. Failure to do so may result in failure to remove insects.
  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container. The proper amount of vegetable wash has been added when some bubbles are observed in the water.
  2. Place cabbage in the water. The cabbage must be thoroughly agitated while assuring that entire vegetable has been immersed in the water.
  3. Remove the cabbage from the water. All crevices and folds of the leaves must be opened while rinsing them one by one under a strong stream of water. This washing process should be done to both sides of the leaf.
    NOTE: A vegetable spinner is recommended. The advantages are that the leaves will stay fresh and moist for a longer period of time and it will help free the leaves from insects.
  4. At least three large handfuls (larger quantities require more checking) from different areas of the bin must be checked over a light box to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.

NOTE: If it is practical, it is best to check each leaf individually.

Part 2 of 2:
In addition to thrips and aphids, leaf miners are often found in the cabbage leaves. Leaf miners will leave visible trails that can be spotted on the leaf.

  1. Take three large handfuls of cabbage and place on a light box.
  2. Check both sides of the leaf, focusing on sighting the trails.
  3. If no insects are found, the rest may be processed without further checking.
  4. If one or two insects are found in the initial handfuls, three more handfuls must be checked and the process repeated.
  5. If three or more insects are found in the initial handfuls, ALL the leaves must be checked before further processing can take place.

Onions: Red, Yellow and Spanish

  1. Peel outer layers and discard.
  2. Rub in hands while washing under water.
  3. Examine outer layer for presence of insects.

Note: Onions may from time to time be infested with thrips. This is especially true in Spanish onions. As such, they should be examined periodically for obvious signs of infestation


Parsley, Flat-Leaf:

It is nearly impossible to check Curly Parsley for insects, therefore COR does not recommend purchasing Curly Parsley.

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Radishes:

  • For the edible root:
    • A general inspection is needed to rule out obvious infestation.
  • For the leaves:
  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place the leaves in the water. The leaves must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with leaves so that the water can clean the leaves properly.
  3. Remove the leaves from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then the leaves may not be used.
  6. The leaves should be held in a downward position under a heavy stream of water. The leaves should be spread out or pulled apart to allow the water to pass through all of the leaves.

Important Note: In order to be sure that the insects that may be found in the leaves are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered leaves. Spread out the leaves in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the leaves.


Raspberries:

It is nearly impossible to check  fresh raspberries for insects, therefore COR does not recommend purchasing  fresh raspberries. Frozen raspberries, without any added kosher sensitive ingredients are acceptable.


Rosemary:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Sage:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Shallots:

  1. Peel outer layers and discard.
  2. Rub in hands while washing under water.
  3. Examine outer layer for presence of insects.
  4. If no insects are found, the rest may be processed without further checking.

Spinach, Baby & Flat Leaf:

It is nearly impossible to check Curly Spinach for insects, therefore COR does not recommend purchasing Curly Spinach.

Part 1 of 2

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container. The proper amount of vegetable wash has been added when some bubbles are observed in the water.
  2. Place vegetables in water. Vegetables must be thoroughly agitated while assuring that entire vegetable has been immersed in the water.
  3. Remove vegetables from water. All crevices and folds of the leaves must be opened while rinsing them one by one under a strong stream of water. This washing process should be done to both sides of the leaf. NOTE: A vegetable spinner is recommended. The advantages are that the leaves will stay fresh and moist for a longer period of time and it will help free the leaves from insects.
  4. If it is practical, it is best to check each leaf individually.

Part 2 of 2

  1. Take three large handfuls of product and place on a light box.
  2. Check both sides of the leaf, focusing on sighting the trails.
  3. If no insects are found, the rest may be processed without further checking.
  4. If one or two insects are found in the initial handfuls, three more handfuls must be checked and the process repeated.
  5. If three or more insects are found in the initial handfuls, ALL the leaves must be checked before further processing can take place.

Strawberries, Common (short-stem):

  1. Carefully remove green leaf without making a hole in the top (If a hole was made, strawberry must be cut in half allowing both the inside and the outside of the strawberry to be washed).
  2. Place in a clean plugged up sink with cold water while adding a sufficient amount of vegetable wash or similar soapy solution.
  3. Allow to soak for 3-5 minutes.
  4. While soaking, agitate in water; the surface of each strawberry should be rubbed with your fingers.
  5. Open the cold water tap and allow the water to create a strong flow into the sink for a Jacuzzi effect.
  6. Carefully wash off the entire surface of each strawberry, one by one, under a heavy stream of water using your fingers to thoroughly massage the surface of the strawberry.
  7. Dry strawberries, wiping their surface.

For an additional measure of precaution, it is advisable that this process be repeated a second time.


Tarragon:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.


Thyme:

  1. Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or to a glass container. Add several drops of vegetable wash or a similar soapy solution.
  2. Place herbs in water. Herbs must be thoroughly agitated in the water. Care must be taken to ensure that the container is not over-stuffed with herbs so that the water can clean the herbs properly.
  3. Remove herbs from water (save the water) and place them in a separate container.
  4. Allow foam of soapy solution to clear from the water and pour through a fine screen or white cloth. A coffee filter may be used as an alternative.
  5. In a well-lit area, put the screen or cloth on a light box and carefully examine screen or cloth for the presence of thrips. If no insects are found proceed to step 6. If even one insect is found then herbs may not be used.
  6. Herbs should be held in a downward position under a heavy stream of water. Herbs should be spread out or pulled apart to allow the water to pass through all of the herbs.

Important Note: In order to be sure that the insects that may be found in the herbs are washed away, a special focus must be maintained to carefully pull apart all the tightly clustered herbs. Spread out the herbs in hand, and allow water to thoroughly wash away all foreign matter that can be caught in the top of the herbs.

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4 thoughts on “Produce Checking Guide

  1. Pingback: Spring Greens and Cream Cheese Penne | Cooking Kosher with COR

    • Hi Rivka,

      As long as the individual garlic clove is whole, then it does not need to be attached to the bulb to be considered for kosher use. If you are asking about the pre-peeled garlic cloves that you see available in stores, then those are okay, again as long as the clove is intact, with the little pinched root end still on. I have added a picture to the garlic section of the produce guide, that shows what I am referring to. I hope this helps.

      Sarah

      Like

  2. Pingback: Sweet-and-Sour Celery | Cooking Kosher With COR

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