Star-K Kosher Certification

Leafy Vegetables

This is general information only. Click on a vegetable below to see specific checking details.

Examples

	Collard Greens
	Endive	All types except Belgian
	Escarole
	Kale
	Lettuce	Examples: Bibb, Boston, Green Leaf, Iceberg, Radicchio, Red Leaf, Romaine, and other leafy vegetables
	Mustard Leaves
	Spinach

Checking Instructions

Preparation (Optional)

We recommend separating leaves and 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

Make a complete leaf by leaf inspection, checking both sides of the leaf.

Note: Leafy vegetable inspection is greatly enhanced when vegetables are placed over a light box. Therefore, all Star-K caterers and restaurants are required to use a light box during vegetable inspection.

Wash off any insects prior to use.

Remove and discard outer leaves.
Separate leaves of three heads of the vegetable.
Do NOT wash leaves.
Make a complete leaf by leaf inspection of the three heads, checking both sides of each leaf.

If one bug is found in the test heads, all the produce in the consignment must be checked leaf by leaf.
If no bugs are found, the rest of the shipment from the same consignment does not require checking and may be used after pulling off the outer leaves of the heads of the remaining consignment.

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