📖 Reference Guide
Is It Kosher?
By Rabbi Eliezer Eidlitz — a comprehensive guide to the kosher status of hundreds of common foods, ingredients, and food categories.
⚠
Disclaimer: Please make sure to check the current kosher status of every item you intend to eat. Certifications change frequently and information in this guide may not reflect the latest status. When in doubt, consult your Rabbi.
Vegetable Inspection
Vegetable Inspection Methods
The following shopping tips and inspection methods are provided to ensure the kosher inspection of common vegetables:
- Artichoke: Each leaf down to the heart must be inspected (Rabbi Pinchas Bodner).
- Asparagus: Canned — pour liquid into a lightly colored bowl and inspect for insects. Frozen — Method A. Fresh — treat as florets, follow Method E.
- Boston Lettuce: Method B.
- Broccoli: Florets — Method E. Frozen — Method A. Stalks — Method D.
- Brussels Sprouts: Not recommended, since the inspection methods are not reliable (Rabbis Schwab and Heinemann).
- Cabbage: Method C. Choose a clean head without soft spots.
- Cauliflower: Florets — Method E. Frozen — Method A.
- Celery: Leaves — procedure for Parsley. Stalks — Method D.
- Iceberg Lettuce: Method C.
- Parsley: Raw — not recommended. For cooking — treat as florets, follow Method E.
- Romaine Lettuce: Leaves — Method B. Stalks — Method D.
- Spinach: Fresh — treat as florets, follow Method E. Frozen — Method A.
Methods for Inspecting Vegetables
SHABBOS CAUTION: Whenever an insect is found on a vegetable, the insect alone may not be removed. Rather, part of the vegetable containing the insect and an additional portion should be cut away.
- Method A: Some Poskim hold frozen vegetables may be used without special inspection; others hold some inspection is required.
- Method B: In spring/summer, each leaf must be washed well and carefully inspected on both sides. In fall/winter, soak in vinegar solution, flush in water, and inspect three randomly selected leaves.
- Method C: Remove loose outer leaves; it is preferable to inspect three additional inner leaves and flush remaining leaves in running water.
- Method D: Remove all soil by flushing in running water using a vegetable brush. Inspect stalks carefully.
- Method E: Soak in lukewarm water (preferably a vinegar or salt water solution) in a lightly colored bowl. Run finger through the florets and agitate them. Inspect the water. Repeat until water is insect-free.
Reprinted by permission of Rabbi Beryl Broyde. Each individual should consult his Rav for a definitive ruling.