Yesterday, the municipal industry and commerce department issued a consumer warning: As the weather gets hotter, pests and diseases become more active. To ensure the growth and appearance of vegetables, farmers tend to increase their use of pesticides. Furthermore, the organophosphate pesticide residue on chives is relatively high in each random inspection.
Industry and commerce personnel remind that although chives have pesticide residue problems, it does not mean they cannot be eaten. Consumers should pay attention to the following points when eating chives: Learn to "observe the color and appearance" when selecting chives; do not choose those that look particularly oily green, overly thick, or especially sturdy. If you like to eat chives, try to soak them in light salt water for at least half a day.