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This is general information only. Click on a vegetable below to see specific checking details.
Examples
Checking Instructions
Fresh
Herbs are difficult to check. We, therefore, recommend that only those with insect checking experience perform this procedure.
Preparation (Optional)
We recommend soaking in water prior to checking, preferably with mild soap or special veggie wash (such as Tsunami 100).
Note: When using soap, use only a food grade cleanser that meets all federal, state, and local regulations. The water should have enough soap to make it feel slippery. Wash thoroughly with clean water before checking to remove any soap residue.
Check
- Agitate in a white bowl of clean water.
- Examine the water to see that it is insect-free.
Note: It may be helpful to place the white bowl on a light source, such as a light box, to make it easier to detect any insects and distinguish them from bits of debris or detached pieces of herb.
- If it is insect-free, you may use the herb.
- If insects are found, you may redo this procedure up to three times in total. If there are still any insects, the whole batch must be discarded.
Dried
Does not have an insect problem.
Flavor
If you are only using to flavor soup and no insects are noticed, you may put it in a mesh bag similar to a stocking, seal it, and submerge it in the soup. After cooking, remove the package and discard.