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Why Check for Insects? Return to Produce List


Checking Instructions

Please note the following regarding all Star-K insect checking instructions: When applicable, guidelines apply to produce grown and purchased in the United States. Checking procedures in other countries may be different.


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.


  1. Agitate in a white bowl of clean water.
  2. 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.

  3. If it is insect-free, you may use the herb.
  4. 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.


Does not have an insect problem.


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.

Insect Pictures

There are no pictures currently available


There are no tutorials currently available

Video Clips

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