Insects - Page
There are 3 different ways to prepare foods
for eating. These are either: cleaning,
checking or testing.
– 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
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
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
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
1. Remove all the leaves until you are left
with the completely smooth heart.
2. Rinse the heart well and it’s ready for
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
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
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
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.
Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods