Keeping your greens kosher is a key part of maintaining a kosher kitchen. Follow this simple and clear kosher kitchen guide to properly wash greens and and herbs.
1. Initial Separation and Inspection
Separate all leaves from the stems.
Remove any damaged, dry, or discolored leaves – especially if they show signs of insects.
This step is crucial for maintaining a kosher standard.
2. Soaking in Water with Kosher Soap
Fill a large bowl with cold water.
Add a small amount of kosher vegetable wash or mild dish soap.
Soak the leaves for 3–5 minutes.
Gently agitate the leaves to loosen dirt and any potential insects.
This process helps ensure your greens remain kosher.
3. Thorough Rinse
Drain the water and transfer the leaves to a strainer.
In your sink, rinse the leaves under running water.
Wash each leaf carefully, especially herbs with dense leaves like cilantro, parsley, and mint.
The goal is to remove all bugs and keep your food 100% kosher.
4. Kosher Inspection
Hold each leaf up to a bright light or inspection lamp (a must-have in a kosher kitchen).
Look for dark spots or movement — these may indicate insects.
If bugs are found, repeat the soaking and rinsing steps.
Inspection is key for keeping your kitchen kosher and bug-free.
5. Drying and Storage
Use a salad spinner, kitchen towel, or strainer to dry the leaves.
Store them in a sealed container with a paper towel to keep them fresh.
Dry greens last longer and are easier to use for your next kosher meal.
🔎 Important Note:
Some herbs (like cilantro, mint, and parsley) are considered commonly infested and require extra care.
For the highest level of kosher assurance, buy herbs from kosher-certified farms or sources with kosher supervision.
Nachman Harris. Kosher Expert.
Available for any of your questions
