What is the best way to remove pesticides from food?

November 15, 2025 •

7 min read

According to the Environmental Working Group (EWG), a significant portion of conventionally grown produce contains detectable pesticide residues, even after being washed. While no method can eliminate all residues, understanding what is the best way to remove pesticides from food can significantly reduce your exposure to these chemicals and improve the overall safety of your diet.

Quick Summary

This guide breaks down the most effective methods for washing produce to remove pesticide residues, including research-backed DIY solutions. It compares various washing techniques, offering practical advice for different types of fruits and vegetables to reduce your exposure to contaminants. Learn why washing is essential for both organic and conventional produce.

Key Points

Baking Soda is Most Effective: Studies show that a simple baking soda and water soak is the best method for removing many surface pesticide residues from produce.
Ditch Commercial Washes: Expensive commercial produce washes often perform no better than a homemade baking soda or vinegar solution and are not scientifically proven to be more effective.
Always Wash, Even Organic: It is essential to wash all produce, organic or not, to remove dirt, bacteria, and any remaining residues from growing and handling.
Wash Appropriately for Produce Type: Use gentle, brief dips for delicate items like berries to avoid mushiness, while using a baking soda soak and scrubbing for firm-skinned produce.
Peeling Reduces Pesticides but Sacrifices Nutrients: Peeling can remove surface pesticides but also eliminates valuable nutrients and fiber found in the skin. Wash and scrub inedible skins, like those on melons, before cutting to prevent cross-contamination.
Avoid Soaps and Detergents: Never use dish soap or other household cleaners on your food, as they are not safe for consumption and can be absorbed by the produce.
Wash Right Before Eating: Washing produce too early can accelerate spoilage, so it's best to clean it just before you plan to consume it.

Why Proper Produce Washing is Important

For many years, the standard advice for washing produce was a simple rinse under running water. While effective for removing loose dirt and some surface bacteria, studies reveal that more thorough methods are necessary for optimal pesticide removal. Pesticides can pose potential health risks, with some linked to neurological, respiratory, and other issues from repeated exposure. Therefore, adopting a better washing technique is a simple yet powerful step for your family's health. Furthermore, proper washing is critical for both conventional and organic produce, as organic produce can still have residues from approved natural pesticides, cross-contamination, or environmental sources.

The Surprising Truth About Commercial Produce Washes

While shelves are lined with branded fruit and vegetable washes, research has shown that these often offer no significant advantage over plain water or simple household solutions. A study found that commercial washes were no more effective at removing pesticide residues than tap water alone, and some contain potentially harmful ingredients that could be absorbed by porous produce. Sticking to proven, cost-effective, and safe DIY solutions is often the best choice.

The Best Way to Remove Pesticides: Baking Soda and Water

A landmark 2017 study from the University of Massachusetts found that a simple baking soda and water solution was the most effective method for removing pesticide residues from the surface of apples. The mildly alkaline environment created by baking soda helps break down many pesticides, making them easier to wash away. The mechanical action of scrubbing or swirling further aids in the process.

How to Create and Use a Baking Soda Wash

For hard-skinned produce (apples, bell peppers, cucumbers): Fill a large bowl or clean sink basin with cold water. Add 1 teaspoon of baking soda for every 2 cups of water. Soak the produce for 10–15 minutes, then scrub gently with a vegetable brush. Rinse thoroughly under running water and dry with a clean towel.
For leafy greens (spinach, kale, lettuce): Fill a salad spinner with greens and water. Add a teaspoon of baking soda and swish gently. Let it soak for 10 minutes, drain, rinse, and spin dry.
For delicate produce (berries, grapes): Place berries in a colander and dip them into the baking soda solution for a few seconds. Do not soak for prolonged periods, as this can cause them to become waterlogged and mushy. Rinse gently and pat dry just before eating to prevent mold growth.

Comparison of Washing Methods


Method	Best For	Effectiveness	Considerations
Baking Soda Soak	All produce, especially hard-skinned items.	Very effective for removing surface pesticides.	Soaking time is required. Not ideal for very delicate items.
Vinegar Soak	Firm fruits and veggies, some leafy greens.	Effective for removing some pesticides and bacteria.	Can leave a slight taste if not rinsed well. Avoid on porous berries.
Salt Water Soak	Removing dirt and some pesticides from firm produce.	Studies show good results for certain pesticides.	Can alter the taste of some produce. Requires thorough rinsing.
Running Water Rinse	Pre-washing all produce before other treatments.	Good for loose dirt and some surface residues, but less effective for others.	Should be used in combination with other methods for best results.
Peeling	Cucumbers, potatoes, apples, carrots.	Highly effective for removing surface pesticides that are on the skin.	Removes nutrients and fiber located in or just under the peel.
Commercial Washes	All produce.	Inconsistent results; often no better than water.	An extra cost for a questionable benefit. Some chemicals can be absorbed.

Other Effective Washing Methods and Tips

The Vinegar Solution

A vinegar wash is another popular and effective method, especially for its antibacterial properties. The acidic nature helps dissolve waxy coatings on some produce that trap pesticides.

To create: Mix one part white vinegar with three to four parts water.
To use: Soak hard produce for 15-20 minutes, then rinse thoroughly. Use caution with berries, as they can absorb the vinegar and become soft.

Peeling vs. Washing

While peeling can remove surface pesticides, it also removes valuable nutrients and fiber. For items like apples and potatoes, the decision to peel depends on balancing pesticide exposure with nutritional intake. However, for items with thick, inedible skins like melons, always wash the outside before cutting to prevent transferring bacteria from the surface to the edible flesh.

Washing Leafy Greens and Herbs

For leafy greens and herbs, using a salad spinner with a baking soda wash is ideal. The spinning action helps to remove residual water and debris. For delicate herbs, a quick dip and swish in a bowl of cool water is sufficient before patting dry with a paper towel.

Critical General Best Practices

Wash just before use: Washing produce too far in advance can speed up spoilage. This is particularly important for delicate items like berries. Store unwashed produce properly in your refrigerator or pantry.
Avoid soaps and detergents: Never use dish soap, laundry detergent, or household cleaners on produce. These products are not food-safe and can be absorbed by the produce, leaving behind harmful residues.
Handle with clean hands and tools: Always wash your hands before handling produce. Use clean brushes, cutting boards, and knives to prevent cross-contamination from other foods, especially raw meat.

Conclusion

Making a concentrated effort to thoroughly clean your produce is a valuable step towards better health, regardless of whether you choose conventional or organic options. Research consistently shows that simple and effective methods, particularly using a baking soda and water solution, are superior to plain rinsing or expensive commercial washes. By incorporating these simple and low-cost practices into your routine—soaking, scrubbing, and rinsing—you can confidently reduce your dietary exposure to pesticides and enjoy safer, cleaner food. For more information on the most pesticide-contaminated produce, consider consulting the Environmental Working Group's Dirty Dozen list.

The best way to remove pesticides from food: Step-by-Step

Start with clean hands: Always wash your hands thoroughly before handling produce.
Prepare the solution: For hard produce, create a baking soda soak using 1 teaspoon of baking soda per 2 cups of water.
Soak: Submerge hard produce for 10–15 minutes. For leafy greens, a quick 10-minute soak with baking soda in a salad spinner works well.
Scrub and swish: Use a clean vegetable brush for firm produce like apples and cucumbers. Gently swish leafy greens in the water.
Rinse thoroughly: Rinse all produce under cool, running water to remove the baking soda solution and any remaining residues.
Dry: Pat the produce dry with a clean paper towel or kitchen towel to reduce bacteria. For berries, dry them only right before eating.
Store: Store your clean produce properly, and for porous items like berries, wash just before consumption.

Final Tip

While these methods significantly reduce surface pesticides, some can penetrate the flesh of the produce. For those most concerned about pesticide residue, considering peeling or buying organic for items with thin, edible skin is a worthwhile consideration.

FAQ

Question: Is washing with plain water enough to remove pesticides? Answer: While rinsing with plain water can remove some surface dirt and loose residues, studies show it is less effective than using a baking soda or vinegar solution for breaking down and removing pesticide residues.

Question: Do commercial produce washes work better than homemade solutions? Answer: No, research indicates that most commercial washes are no more effective than plain water or a simple homemade baking soda solution. They often cost more and can leave behind their own residues.

Question: Can I use dish soap or bleach to clean my produce? Answer: No, never use dish soap, bleach, or other detergents. These products are not food-safe, are not meant for consumption, and can be absorbed by porous fruits and vegetables.

Question: Should I wash organic produce? Answer: Yes, it is always recommended to wash all produce, including organic. Organic foods can still carry dirt, bacteria, and residues from approved natural pesticides or environmental factors.

Question: What is the best way to clean berries? Answer: Berries are delicate and porous, so they should be washed gently just before eating. A quick, brief dip in a baking soda solution or a simple rinse in a colander is best, followed by patting dry. Avoid long soaks, which can cause them to become mushy.

Question: Is peeling produce effective for removing pesticides? Answer: Peeling can effectively remove surface pesticides, but it also removes many beneficial nutrients and fiber located in the skin. It is most useful for thick-skinned items like melons, where washing is done to prevent contamination during cutting.

Question: Can pesticides get inside the produce? Answer: Yes, some pesticides are designed to be absorbed by the plant and can be found inside the peel or flesh. No washing method can completely remove these systemic pesticides, but thorough surface cleaning and peeling can significantly reduce your exposure.

Question: Does washing affect the shelf life of fruits and vegetables? Answer: Yes, washing produce too far in advance can weaken its protective coating and introduce moisture, which can accelerate spoilage. It is best to wash right before you are ready to consume it.

Question: Is it safe to eat produce from the "Dirty Dozen" list? Answer: Yes, eating any fruit and vegetable is better than not. The "Dirty Dozen" list from the EWG identifies produce with the most pesticide residue, so those concerned can prioritize buying these items organic or take extra care in washing.

Question: How should I clean produce with firm or rough skins, like melons or root vegetables? Answer: Use a clean vegetable brush to scrub these items thoroughly under cool running water. This mechanical action is very effective for removing dirt and surface contaminants from uneven surfaces.

Frequently Asked Questions

While rinsing with plain water can remove some surface dirt and loose residues, studies show it is less effective than using a baking soda or vinegar solution for breaking down and removing pesticide residues.

No, research indicates that most commercial washes are no more effective than plain water or a simple homemade baking soda solution. They often cost more and can leave behind their own residues.

No, never use dish soap, bleach, or other detergents. These products are not food-safe, are not meant for consumption, and can be absorbed by porous fruits and vegetables.

Yes, it is always recommended to wash all produce, including organic. Organic foods can still carry dirt, bacteria, and residues from approved natural pesticides or environmental factors.

Berries are delicate and porous, so they should be washed gently just before eating. A quick, brief dip in a baking soda solution or a simple rinse in a colander is best, followed by patting dry. Avoid long soaks, which can cause them to become mushy.

Peeling can effectively remove surface pesticides, but it also removes many beneficial nutrients and fiber located in the skin. It is most useful for thick-skinned items like melons, where washing is done to prevent contamination during cutting.

Yes, some pesticides are designed to be absorbed by the plant and can be found inside the peel or flesh. No washing method can completely remove these systemic pesticides, but thorough surface cleaning and peeling can significantly reduce your exposure.

Yes, washing produce too far in advance can weaken its protective coating and introduce moisture, which can accelerate spoilage. It is best to wash right before you are ready to consume it.

Yes, eating any fruit and vegetable is better than not. The "Dirty Dozen" list from the EWG identifies produce with the most pesticide residue, so those concerned can prioritize buying these items organic or take extra care in washing.

Use a clean vegetable brush to scrub these items thoroughly under cool running water. This mechanical action is very effective for removing dirt and surface contaminants from uneven surfaces.

For hard-skinned produce like apples, a 10–15 minute soak is recommended. For more delicate items or leafy greens, a briefer soak of around 10 minutes or even a quick swish is sufficient.