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The Best Way to Wash Greens

Are there any benefits to washing greens in salt-water, vinegar-water or a mild bleach solution in order to kill bacteria?

Are there any benefits to washing greens in salt-water, vinegar-water or a mild bleach solution in order to kill bacteria?

The idea of a salt-water rinse was a new one for us, so we called our science editor to ask if washing greens with salt water has any benefits. No, he said. Specifically, salt water would not be effective at killing germs because “at the levels required to kill most bacteria, it would be difficult to remove all the salt.” That would leave your greens tasting too salty. High concentrations of salt can also wilt tender lettuce and herbs.

Commercially washed salad greens (even organic ones) are washed before packaging in a dilute solution of bleach. This is a very effective way to kill bacteria and is considered perfectly safe. At home, you could use a solution of ½ tablespoon of bleach per gallon of water to wash vegetables (and then rinse them in clean water), but the risks associated with accidentally using too much bleach or spilling it on skin, clothes, or delicate surfaces may not be worth the potential benefits. Vinegar is an effective antibacterial agent, but it has a strong flavor and requires rinsing in clean tap water. Commercial “washes” are not worth buying. We recommend sticking with clean tap water.

THE BOTTOM LINE:  Plenty of tap water is sufficient for washing greens. It won’t remove bacteria, but it will rid the greens of dirt. Don’t use salt water: It won’t kill bacteria and could make your lettuce limp and salty. Diluted solutions of vinegar or bleach are more trouble than they’re worth.

YES: Cool tap water and a salad spinner are best for washing greens.

NO: Don't wash greens in salted water or bother with vinegar or bleach.

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