You grab a pint of berries. Maybe a bag of spinach. You rinse them off, but do you actually know if you’ve gotten everything off the surface? We all want to clear away those lingering pesticides along with the garden soil and stray bugs.
Social media has pushed a specific trend hard. Baking soda baths. White vinegar soaks. Specialty “produce wash” sprays. Is this the gold standard? Or are you overcomplicating a simple process?
We asked the experts. The answers might surprise you.
Water is all you need (and nothing else)
Here is the good news for your wallet. The most effective way to clean your summer produce is also the cheapest. Plain, running tap water.
Dr. Kelly Johnson-Arbor, a medical toxicology physician at the National Capital Poison Center, puts it bluntly: “Plain running tap water remains the simplest and safer method.”
Why the pushback against baking soda? The CDC and FDA both recommend sticking to running water. They advise against commercial washes. They advise against vinegar. The goal is to remove germs and pesticide residues without introducing new variables.
Why you should stop using soap
This seems counterintuitive. Soap cleans. Right?
Wrong. For produce.
“Because produce is porous, soaps and detegents can be absorbed,” says Emma Laing, director of dietetics at the University of Gao. Even with a thorough rinse. You end up ingesting the cleaner. This can lead to illness.
The FDA states that soap, detergent, and commercial washes are not recommended. Their safety hasn’t been adequately tested. Don’t gamble on absorption rates. Just use water.
The soaking trap
It feels like a deep clean to soak vegetables in a bowl of water. Resist the urge.
Soaking can actually increase germ spread. The water becomes a carrier. Contamination jumps from one item to the next. Johnson-Arbor warns that this method leads to higher levels of contamination, not less.
And your sink? It’s dirtier than you think. Letting washed produce touch the basin just moves dirt around. Don’t do it.
Scrubbing changes the game
Water alone works. But friction works better.
Chris Young, a horticulture author and California-based gardener, suggests a simple upgrade. Get a clean produce brush.
“Most people skip the step of rubbing,” Young says. “The friction created by rubbing… helps remove dirt, bacteria, and some pesticide residues.”
You need a brush for the tough stuff. Melons. Cauliflower. Anything with rough surfaces or deep crevices. Scrubbing removes what water can’t wash away.
Keep that brush clean, though. A dirty brush is a vector for germs and leftover residue. Rinse it often.
What about the tough skins?
We tend to ignore the rind. Cantaloupe. Watermelon. Honeydew. We peel it off before eating anyway.
Think again.
“Even if you are not planning to eat skin on certain produce, washing is importanto,” Laing explains. When you cut through the skin, you transfer surface bacteria and dirt directly into the flesh. It doesn’t matter if you don’t eat the peel. The knife moves everything inward. Wash it before you slice it.
How to handle delicate items
Berries are fragile. Leafy greens are messy. They require a lighter touch.
For berries, Young advises gentle rinsing. Vigorous washing makes them mushy.
For leafy greens, separate the leaves. Rinse them individually. Ensure every side is hit. You need to get under those leaves where dirt hides.
Pat them dry. Use a clean paper towel. Wet greens spoil faster and hold more bacteria. Dryness matters.
The organic question
If budget and access aren’t issues, organic is the most direct way to avoid synthetic pesticides.
Richard LaMarita, a chef-instructor at the Institute for Culinary Arts, agrees. “With organic, you can assured that there no artificial pesticides on your produce.”
USDA guidelines allow only naturally occurring or plant-based pesticides for certified organic produce. Few exceptions exist.
But even organic items need washing. They aren’t immune to dirt and natural germs from the farm. Rinse and scrub your organic haul just as thoroughly. It’s about hygiene as much as chemical avoidance.
The bottom line
You don’t need fancy mixes. You don’t need baking soda.
Running water + scrubbing + good hygiene.
That’s it.
The risks of pesticides are real. Neurological damage. Chronic conditions. Endocrine disruption. The doses are often tiny, but the long-term effects can be unknown. Steering clear makes sense.
But don’t let fear drive you to use unsafe cleaning agents. Stick to the basics. Wash your hands. Clean your sink. Scrub the melons.
Is tap water enough? For most people, yes.
For others, organic is the only way to feel secure. That’s fine too. Buy what you can afford. Eat the produce. But always wash it first. The dirt is real. The chemicals might be lurking. The brush is cheap. The health benefits are not.
Go buy some spinach. Scrub it off. Eat it.
