Cabbage (Savoy)

First scrub with an appropriate food-safe detergent and then rinse each leaf. After the ‘water check’, each leaf should be visually inspected.

Water Check:

1. A white bowl should be used to create a contrast between an insect and its surroundings. The leaves or herbs should be separated and left to be immersed in mildly salted warm water (1 tablespoon to a large bowl) for 3 to 5 minutes in the white bowl. There needs to be ample space for the water to surround and get to all areas of the leaves or herbs. Overcrowding will prevent adequate access. With smaller items, e.g. Baby Spinach, there needs to be adequate access between the leaves. When leaves are matted together, entangled and not all of the leaves are accessing the water there is too much in the bowl. There should be as much water as possible (to give as much access) without surpassing the bowl so water does not spill over.
2. The pieces should be swirled vigorously in the water.
3. After soaking, remove the pieces carefully so as not to remove any bugs that may be floating on the water surface. Also, be careful that any water dripping from the pieces drips back into the bowl.
4. Carefully check the water surface and sides of the bowl for insects. Place a white plate below the water surface so that bugs will be seen against it. If unsure if a speck is dirt or an insect, remove it from the bowl and use a magnifying glass if necessary.
5. They may be used if the first check is clear or after two consecutive clear checks.