Insects

Insects and other invertebrates, reptiles, and amphibians

With four exceptions, all insects and other invertebrates (including those usually consumed as seafood), all reptiles, and all amphibians are considered 'loathsome', 'crawling' creatures, and are forbidden as treif (un-kosher).

There are some kosher insects that are types of grasshopper or locust. Ashkenazi and most Sepharadi groups have lost the tradition of which exact species are kosher, but Yemenites and some Sepharadi groups have maintained this tradition and can properly identify them (though to most people the prospect of eating insects is not appealing, rendering this a largely academic point).

• Insects are often very small.
• They could often be mistaken to be dirt.
• Many insects have a similar colour to the vegetable.
• Many of them hide between crevices.

9. In some cases, very small worms tunnel into leafy vegetables and can only be noticed by a trail of tunnels.

• know what to look for; and
• know how to check.

11. A non-Jew may not be relied on even if he's very dependable.

3 Methods

There are 3 different ways to prepare foods for eating. These are either: cleaning, checking or testing.

CLEANING – see “practical Applications”

1. Where the infestation is easy to wash off, we simply clean the food. Examples of this are peppers (green, red or any other color). Celery sticks need to be brushed down.
2. Sometimes detergent is the only way to wash off the infestation. An example of this is cabbage. This is because the insect that often infests cabbage is called thrip. This tiny insect grips onto the leaf and can't be washed off. But after soaking the leaves for 2 - 3 minutes in very soapy water, the leaves become slippery and the thrips loose their grip.
3. This system isn't effective for all insects. Aphids (greenfly) grip the leaf with their mouth. However if the leaf is sponged on both sides with a very soapy sponge they will be wiped off. This method can be used for lettuce.

CHECKING (without cleaning) – see “practical Applications”

1. Where it's possible to visually detect all infestation, we very carefully check the food visually with the aid of strong lighting. This includes lettuce, spinach, and butter beans.
2. It's worthwhile to first soak lettuce leaves in a mild salt-water solution (1 teaspoon per litre). This irritates the aphids that often then release their grip. (If the solution is too strong it will kill them before they are able to let go).

TESTING – see “practical Applications”

Sometimes we don't examine the food at all. We examine what's around them, e.g. the water they are washed or cooked in. If this reveals infestation we don't use the food at all. This is the case where the shape of the food makes it impossible to visually detect infestation. Examples of this are parsley and fresh herbs.

PRACTICAL APPLICATIONS

ARTICHOKE – Cleaning

This is a heavily infested vegetable, except for the very heart itself after removing all the leaves.

1. Remove all the leaves until you are left with the completely smooth heart.
2. Rinse the heart well and it’s ready for use.
3. You may use the leaves if you first rub each leaf on both sides with a soft very soapy sponge and then rinse well under running water.

ASPARAGUS (FRESH) - Testing

1. Brush each one down to the tip.
2. Half-fill a bowl with warm water.
3. Put the asparagus into the water and press down gently on their tips and soak for a minimum of five minutes.
4. Remove the asparagus holding the tips down and shake all excess water back into the bowl.
5. Place either a sheet of filter paper or a clean white cloth of a fine weave (i.e. with small holes) over a sieve or in a funnel.
6. Pour the water from the bowl through the filter or cloth.
7. Place the filter paper or cloth over a large white plate or chopping board.
8. Check the filter paper or cloth very carefully for any insects. Look out particularly for thrip which are black or light green and only 1mm long!
9. If you find three or more insects, cut off all the tips and all the small triangular leaves along the length of each asparagus.
10. If one or two insects are found, repeat steps 2 - 8. If you now have a total of three or more insects, cut off all the tips and all the small triangular leaves along the length of each asparagus. Otherwise the asparagus may be used.


ASPARAGUS (TINNED) - Testing

1. Place either a sheet of filter paper or a clean white cloth of a fine weave (i.e. with small holes) over a sieve or in a funnel.
2. Pour out all the liquid through the filter or cloth leaving the asparagus in the tin.
3. Place the filter paper or cloth over a large white plate or chopping board.
4. Check the filter paper or cloth very carefully for any insects. Look out particularly for thrip, which are black or light green and only 1mm long!
5. If the liquid is clear, you may use the whole asparagus.
6. If you find three or more insects, cut off the tip of each asparagus and the remainder may be eaten.
7. If one or two insects are found, fill the tin with fresh water, swirl the asparagus around and repeat steps 2 - 6. If you now have a total of three or more insects, cut off all the tips. Otherwise the asparagus may be used.

BUTTER BEANS / CHICKPEAS - Checking

Butter beans and chickpeas are at times infested internally by the brucked insect (which is at first a whitish worm and later on becomes a black wingless insect), although there may be no sign of this on the outside of the unsoaked bean or chickpea.

1. Either:

1. Bring the beans / chickpeas to boil, switch off and leave covered for at least two hours; or

2. Pour boiling water over the beans / chickpeas and leave them to soak for at least three hours; or
3. Soak them in cold water overnight.

2. You will need to use two to three times as much water as beans / chickpeas.

3. Put a handful of beans / chickpeas onto one side of a large plate. Whilst rolling them slowly across to the other side of the plate, watch out carefully for any beans / chickpeas that have "holes" or darkened "patches" on the surface and remove them. If in doubt, break open the bean / pea.

BROCCOLI & CAULIFLOWER - Cleaning

1. Cut off all the florets, which should not be used because it’s practically impossible to check them properly and effectively.
2. Soak the remaining stems and stalks for two to three minutes in very soapy water.
3. Rinse well under running water.

* McCain frozen broccoli may be used without checking due to the efficient system that they use to clean them.

BRUSSEL SPROUTS – Cleaning

1. Cut off the bottom fifth of each sprout and discard.
2. Separate ALL the leaves.
3. Soak all the leaves for three minutes in very soapy water.
4. Rinse both sides of each leaf individually under a stream of running water. Make sure the water runs through all the crevices.
5. No visual check is necessary.

WHITE CABBAGE / RED CABBAGE - Cleaning

1. Separate ALL the leaves.
2. Soak all the leaves for three minutes in very soapy water.
3. Rinse both sides of each leaf individually under a stream of running water. Make sure the water runs through all the crevices.
4. No visual check is necessary.

Alternate Method for Cabbage That Will Be Cooked

1. Wrap in plastic and freeze for at least 48 hours.
2. Thaw, but not completely.
3. Separate and rinse both sides of each leaf under a stream of running water. Make sure the water runs through all the crevices.
4. No visual checking is necessary.

CELERY

1. Check the leaves using one of the methods mentioned for lettuce. (Checking / cleaning)
1. Separate all the stalks and rinse under running water whilst brushing with a nylon brush along all surfaces – both inside and out. (Cleaning)

CITRUS FRUIT – Checking and / or Cleaning

Citrus fruit often have “scale insects” on the peel. Usually measuring about 1,5mm, these black or brown deposits usually come off when pressing a fingernail against their side. Even if you don’t eat the peel, the insects often come off in the process of cutting, peeling and / or squeezing.

1. If the peel appears absolutely clean you may use it as is. But if not, then:
2. If you peel the fruit, rinse off the fruit and your hands after peeling.
3. If you:-

• squeeze the fruit* use a slice in other foods (e.g. slice of lemon in a drink)
• If you eat the fruit off the peel (e.g. quartered oranges)
• then first brush down the peel with a nylon brush under running water.

CORN (MIELIES) - Cleaning

In this country both white and yellow mielies on the cob have often been found to be infested. It is impossible to get rid of the infestation whilst still on the cob, as the thrip hide between the kernels.
The only way that corn may be eaten is by

1. cutting all the kernels off the cob,

2. soaking them for 3 minutes in very soapy water, and

3. thoroughly rinsing them through a sieve or colander.

Frozen or Tinned Corn may be used as these have been extremely thoroughly rinsed in the factory.
BABY CORN - Cleaning

Rinse under a tap of running water.

DATES - Checking

Cut open and check inside for worms whilst holding up to a good light.

N.B. You may NOT use pressed dates because the most inferior quality dates are pressed, and are crushed into a state which is impossible to check.

EITAN VAAL VEGETABLES – See “Insect Free” Vegetables.

FIGS – FRESH - Cleaning and checking

1. Wash the outside of each fig.
2. Halve each fig.
3. Turn each half inside out. Proceed immediately with the next step, because the worms very quickly hide between the fibers.
4. Methodically scrutinize the entire fig very slowly and carefully.
5. If you find any infestation discard the fig as there is likely to be more, which is difficult to find.
6. If you didn’t find infestation, place the fig face down in a glass of water. If you notice any floating worms, discard the fig. Otherwise you may eat it.


FIGS – DRIED - Cleaning and checking

1. Thoroughly wash the outside of each fig.
2. Cut away 1cm around the hole and discard.
3. Halve each fig.
4. Turn each half inside out.
5. Methodically scrutinize the entire fig very slowly and carefully.


GUAVAS – Checking

Guavas with a green skin or firm are usually not infested.

Check soft guavas in this way:

1. Cut each guava into four slices
2. Spread out the slices and allow to stand for 3 – 4 minutes.
3. Inspect the surfaces for small, light colored worms.


“INSECT FREE” VEGETABLES – Cleaning

These vegetables are grown in an environment, which eliminates all the types of insects that normally breed on the vegetables. However, it’s impossible to get rid of a small black fly that breeds in the water (not the vegetable) and sometimes lies on the vegetable.

Therefore you must rinse all sides of these vegetables under running water.

LEEK - Cleaning

1. Cut off the roots from the end of the white bulb.
2. Cut at least ½ way through the length of the leek.
3. Separate all the leaves.
4. Soak them in very soapy water for 3 minutes.
5. Thoroughly rinse both sides of each leaf under a tap of running water.

Special attention must be paid to the ridge of fine leaf tissue, which is found on the inner surface of the outer leaves.

LEMONS – see “Citrus Fruits”
LETTUCE

Lettuce is commonly infested with three types of insects:

1. Greenfly/Aphid: this insect attaches itself to the leaf by burrowing its mouth deeply into the leaf tissue. The Greenfly is the same color as the leaf.
2. Thrip: a tiny black insect (approximately 1mm long), which, to the naked eye, looks like a tiny particle of fiber or something similar.
3. Worms.

METHODS OF INSPECTION:

Preferred Method - Cleaning

1. Separate ALL the leaves.
2. Rub each leaf on both sides with a soft very soapy sponge. Take care to wipe into all the folds.
3. Rinse well under running water.

You do not need to visually check the leaves once this method has been used.

Alternative Method - Checking

1. Separate ALL the leaves.
2. Thoroughly rinse all the leaves.
3. Soak the leaves in a weak salt-water solution (one teaspoon salt – not more - to every litre of water) for five minutes.
4. Pour out the water and rinse the leaves individually under running water.

Check every leaf very carefully on both sides (by holding it up to a good source of light so that it shines through the leaf). Take special care to inspect the folds in the leaves. Remove any insects or suspicious looking particles.

MINEOLAS – see “Citrus Fruits”
NAARTJIES – see “Citrus Fruits”
NUTS / DRIED FRUITS - Checking

1. Check the whole cluster for worms and/or cobwebs.
2. Dried fruit must be inspected under folds, where insects sometimes get trapped, e.g. apricots, peaches, pears.
See also “Dates” and “Figs”.

ORANGES – see “Citrus Fruits”

N.B. Do not buy freshly squeezed orange juice, as the scale insect often gets dislodged from the skin during the squeezing and falls into the juice. Industrially squeezed orange juice contains no scale insects.
ONIONS – Checking (& cleaning)

Contrary to popular belief, onions are often infested with thrip, which is black or light green and only 1mm long! These can be found in the gaps inside the onion.

1. Preferably select onions with a thin neck.
2. After peeling the onions, cut off the top 1 centimeter.
3. Separate the parts that have begun to divide.
4. Remove any green from inside the onions.
5. Rinse the onions under running water, or preferably in a solution of 1 teaspoon of unscented Jik (sodium hypochlorite) in 2 liters of water.

PARSLEY / HERBS - Testing

1. Rinse the parsley.
2. Soak the parsley in a bowl containing a weak salt-water solution (one teaspoon of salt to every litre of water) for one to two minutes.
3. Before removing the parsley from the water, swirl the parsley in the bowl.
4. Remove the parsley from the bowl and shake off the excess water vigorously (in such a way that the water will fall back into the bowl).
5. Place either a sheet of filter paper or a clean white cloth of a fine weave (i.e. with small holes) over a sieve or in a funnel.
6. Pour the water from the bowl through the filter or cloth.
7. Place the filter paper or cloth over a large white plate or chopping board.
8. Check the filter paper or cloth very carefully for any insects. Look out particularly for thrip which are black or light green and only 1mm long!
9. If three or more insects are found, discard the parsley.
10. If one or two insects are found, repeat steps 2 - 8. If you now have a total of three or more insects, discard the parsley. Otherwise the parsley may be used.

Dried parsley flakes do not need checking.

PEPPERS (GREEN, RED or any other color) - Cleaning

EITHER:

1. Cut in half
2. remove the plug
3. Rinse thoroughly, especially around the where the plug was.

OR:

1. Slice off the top circle
2. Rinse very thoroughly
3. Check inside for worms.

RICE

Good quality rice does not need to be checked.
SNAP PEAS –Checking

Look out for signs of tunneling on the surface of the pod. Discard if found.

SPINACH – Cleaning & checking

There is a creamy-white worm that thrives inside the tissue / white stem of the leaf. The insect causes the area to blister and turn brown.

1. Soak all the leaves for three minutes in very soapy water.
2. Rinse both sides of each leaf individually under a stream of running water. Make sure the water runs through all the crevices.
3. Every leaf is then very carefully checked on both sides (by holding it up to a good source of light so that it shines through the leaf). Special care must be taken to inspect the folds in the leaves.
4. Check for dark spots or signs of inner tunneling. If such areas are found, these must be torn off the leaf.

SPRING ONIONS - Cleaning

Spring onions are frequently highly infested although they may appear to be clean. The small white bulb section is, however, usually clear of infestation.

1. The bulb area can be cut off and used provided it looks healthy and clean.
2. Cut at least ½ way through the length of the remainder of the leek.
3. Separate all the leaves.
4. Soak them in very soapy water for 3 minutes.
5. Thoroughly rinse each leaf under a tap of running water, running your fingers up and down both sides.

STRAWBERRIES - Cleaning  [video] Strawberries Cleaning

Strawberries are frequently highly infested with tiny insects although they may appear to be insect-free. The trained eye can find these on the outside of the berries and particularly on and under the green cap.

1. Either:

1. Cut off the green leaf with about 1mm of the fruit, or
2. Carefully twist off the green, Don’t pull, otherwise you’ll make a hole into which the tiny insects can fall.

2. Cut off any mushy parts as well as deep folds.

3. If in the process of doing this you’ve reached the cavity, cut the strawberry in half and check internally for worms.
4. Rinse the strawberries in very soapy water, gently rubbing under the green leaves.
5. Rinse the soap off under running water.