Step by step
- Sort. Remove yellow, damaged or slimy leaves and any thick stems.
- Soak. Put the leaves in a big bowl of clean water and swirl gently. Soil sinks to the bottom.
- Lift out. Lift the leaves out of the water instead of pouring the bowl, so the soil stays behind.
- Repeat. Change the water and repeat until no soil is left in the bowl.
- Rinse and drain. Give a last rinse under running water, then drain well.
Cooking or storing?
It is best to wash greens just before you cook them. If you must wash them earlier, dry them thoroughly with a clean cloth, wrap them loosely and refrigerate. Use them soon.
Tips for common greens
- Spinach: usually needs a couple of changes of water.
- Gongura: pick the leaves off the stems before washing.
- Coriander and mint: wash gently, as the leaves bruise easily.
- Curry leaves: rinse and pat dry just before tempering, as wet leaves splatter in hot oil.
