Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Cooking Terms
Cooking Tips
Baking Pan
Cooking Abbreviations
Cooking Terms
Double Boiler
Glossary Ethnic Foods
Kosher Recipes
Kosher Symbols
London Broil
Passover Seder Plates
Passover Terms
Shabbat Traditions
What is Kosher ?
What is a hechsher?

Page Options


Jewish Recipes: Copyright - Disclaimer

Add us to your favorites


Jewish Recipes --> Jewish Cooking Terms / Dictionary --> Treif --> Insects

Insects - Page 2

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.


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.

Artichoke Recipes

Bug Checker



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 Recipes

1 - 2 - 3 - 4 - 5 - 6 - 7 - 8

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods