ARTICHOKE:
Each leaf down to the heart of the plant must be inspected (Rabbi Pinchas Bodner).
ASPARAGUS:
• Canned: Pour liquid into a lightly colored bowl and inspect the liquid from the can for insects. If any insects are found the asparagus may not be used.
• Frozen: Method A.
• Fresh: Treat as florets and follow method E. After this treatment, peel the scales and discard.
BOSTON LETTUCE:
Method B.
BELGIAN ENDIVES:
Method C.
BROCCOLI:
• Florets: Method E.
• Frozen: Method A.
• Stalks: Method D.
BRUSSELS SPROUTS:
(Fresh and Frozen). Not recommended, since the inspection methods are not reliable.1,2
CABBAGE:
Shopping tip: Choose a clean head without soft spots and cracked bases. Method C.
CAULIFLOWER:
Cook, preserve or refrigerate immediately after inspecting.
• Florets: Method E.
• Frozen: Method A.
• Stalks: Method D.
CELERY:
• Leaves: procedure for Parsley (For cooking).
• Stalks: Method D.
DILL:
• Dried: Permitted without inspection.
• Fresh, for cooking: Follow procedure for Parsley (for cooking).
ESCAROLE:
Shopping tip: Choose fresh, firm heads. • Method B.
KALE: Method B.
ICEBERG LETTUCE:
Shopping tip: Choose a clean head without soft spots and cracked bases. • Method C.
• After the inspection, it is not advisable to reuse the store’s wrapping.
ONIONS:
Shopping tip: Choose firm onions without shoots.
• Peel onion until the second good layer. The remainder of the onion may be used without further inspection.
PARSLEY:
• Flakes: Permitted without inspection.
• Raw: Not recommended.1
• For cooking: Treat the parsley sprigs as florets and follow Method E.
Cooking tip: To use as a seasoning when cooking, place parsley in a closed gourmet bag. Discard parsley after cooking.
ROMAINE LETTUCE:
• Leaves: Method B.
• Stalks: Method D.
SPINACH:
• Fresh: Treat as florets and follow Method E.
• Frozen: Method A.
1. Rabbi Shimon Schwab
2. Rabbi Moshe Heinemann
3. Rabbi Shimon Eider
The views of the Poskim cited here are found in their articles on this subject. When a Posek is not cited, this does not necessarily mean that he disagrees with a given approach, but merely that he has not issued a written opinion on this specific issue.
METHODS FOR INSPECTING VEGETABLES
Shopping hint: To avoid as many problems of infestation as possible, always buy U.S. FANCY or U.S. GRADE A vegetables that are clean and crisp.
SHABBOS CAUTION: Because of the Shabbos prohibition of selecting, Borrer, 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, thereby effectively removing the insect from the vegetable. Any procedures requiring soaking the vegetable in salt water should not be done on Shabbos.
A NOTE ON INSPECTING VEGETABLES:
The surface of the vegetable should be inspected in proper lighting. If the leaf is translucent (e.g., lettuce), backlighting may also be used.
METHODS OF INSPECTION
The following is a summary of the methods suggested recently by some Poskim to properly inspect vegetables. Because there are different opinions regarding the appropriate cleaning and inspection methods, each individual should consult his Rav for a definitive ruling.
METHOD A
Some Poskim hold that frozen vegetables may be used without special inspection. Others hold some appropriate form of inspection is required.1,2
METHOD B
Since infestation is so prevalent, only the most rigorous treatment will permit the use of the leaves.
In the spring and summer, each leaf must be washed well and carefully inspected on both sides.
In the fall and winter, when infestation is not as prevalent, the leaves should be soaked in a vinegar solution and flushed in water. Three leaves should be randomly selected and then inspected to determine if the soaking procedure did in fact remove all insects. If these three leaves prove to be insect-free, the remaining leaves do not need to be inspected.3 If, however, even one of these three leaves is contaminated, then all the leaves of the vegetable must be inspected.3 Others hold that under all circumstances, all the leaves must be visually inspected.1
METHOD C
Some hold that merely removing the loose, outer leaves allows one to use the entire vegetable without further inspection, if the vegetable is U.S. grown. Nevertheless, it is still preferable to inspect three additional inner leaves and flush the remaining leaves in running water.3 There is another view that holds that all leaves must be soaked in a vinegar solution and then individually inspected.1
METHOD D
Remove all soil by flushing in running water, since insects may appear as specks of dirt. A vegetable brush is helpful for cleaning. Inspect stalks
METHOD E
To clean florets, soak in lukewarm water (preferably a vinegar or salt water solution) in a lightly colored bowl. Run finger through the florets and agitate them in the water by holding on to the stem. Inspect the water. If insects are present, empty the water and repeat this procedure until the water is insect-free.1,2 Rinse the vegetable before using.
Reprinted by permission of Rabbi Beryl Broyde