Core Tip: The nutritional value of vegetables is multifaceted, containing a variety of vitamins, minerals, and other nutrients. "A year's plan starts in spring." Spring is the season when local vegetables are abundant, and choosing the right vegetables requires considerable skill. Below, we will introduce some practical tips for selecting common spring vegetables.
Cucumber The rind of a cucumber is particularly prone to storing pesticides. Cucumbers with excessive pesticide spray often have a slender tail and a small, round head. They are generally straight and thick. Therefore, when picking cucumbers, choose fresh ones that are slightly curved, with flowers on top and thorns intact.
Tomatoes Try to avoid buying tomatoes with a pointed top, which looks like a small protrusion. This small point is actually a "hormone packet," a part where the fruit or vegetable accumulates harmful substances such as chemical fertilizers and pesticides. Additionally, when buying tomatoes, you can weigh them in your hand and choose the heavier ones, with the head being red and the base slightly green.
Bitter Melon The skin of bitter melon has small, bead-like fruit tumors, which is the best criterion for judging its quality. The larger and fuller the fruit tumor grains, the thicker the flesh of the bitter melon; the smaller the grains, the thinner the flesh. Bitter melon is relatively resistant to pests, so you can buy it often.
Peppers If you are buying large peppers, choose green, thick-fleshed ones. Generally, those with three lobes at the bottom have thinner flesh, while those with four lobes have thicker flesh. You can choose according to your personal preference. Peppers with three lobes also have fewer seeds inside than those with four. If you are buying small peppers, those with a pointed tail and a lighter color will be relatively spicier. Also, straight, slender ones tend to be spicier.
Chives When selecting chives, do not buy leaves that are too long, with thick, overly white roots, as these chives have usually been treated with excessive pesticides. You should buy chives with shorter leaves. Before eating, it is best to cut off at least half an inch of the root, as this is where pesticide residues are most concentrated.
Spinach Good spinach should have short leaf stalks, small red roots, and deep green leaves. If you see yellow spots on the spinach leaves or a grayish down on the back, it means the spinach is infected with downy mildew and should not be bought.
Garland Chrysanthemum Garland chrysanthemum is a vegetable that is less affected by pests and diseases and has light pesticide contamination, so it is a good choice to eat often in spring.
Cilantro Cilantro is often used as a garnish. When selecting it, if you encounter some that has no aroma and thick roots, try not to buy it, as it is less nutritious. Like chives, good cilantro should also have shorter leaves.
Celery When buying celery, remember to pinch the base of the celery stalk. Hollow ones will feel soft when eaten, while solid ones are more firm and crisp. Additionally, the freshness of celery is mainly determined by whether the stalks are very straight. Fresh celery is straight, while celery that has been stored for a longer time will have its leaf tips curl up, the leaves will become soft, and may even turn yellow or develop rust spots. Zhang Futai
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Removing Pesticides
Different Vegetations, Different Methods
Soaking Method Suitable for vegetables like cabbage and spinach. You can add a small amount of detergent to clean water, soak for about half an hour, and then rinse clean.
Blanching Method Suitable for beans, celery, green peppers, tomatoes, etc. You can blanch them in boiling water for about 5 minutes before cooking, which can effectively remove some pesticide residues.
Peeling Method For root vegetables like radishes, carrots, and potatoes, as well as melons and vegetables with uneven surfaces and fine hairs, such as winter melon, bitter melon, and cucumber, it is best to peel them before washing to effectively remove pesticides.
Rice Water Method The alkaline rice water has a significant effect in neutralizing organophosphate pesticides. You can soak vegetables in rice water for 10-20 minutes and then rinse with clean water. Alternatively, you can add 2 teaspoons of baking soda to the water and soak the vegetables in it, which has the same effect.
In addition, for fruits and vegetables with skins, you can use a soft brush with clean water to wash them. For leafy vegetables like cabbage and Napa cabbage, you can discard the outer leaves and wash the inner ones one by one. For small-leaf vegetables like bok choy and spinach, the leaf stalks; and for fruits and green peppers, the stems are areas where pesticides are easily trapped and need to be partially cut off or washed thoroughly.