Leafy Greens (Spinach) Safety Inspection

Spinach and other leafy greens are often sprayed with copper sulfate to keep them looking fresh and dark green for extended periods. **1. The Color Test:** Natural spinach is a medium to dark green color. If the leaves are excessively dark green, almost bluish-green, or have an unnatural vibrant hue, copper sulfate treatment is likely. **2. The Wilting Test:** Buy the greens and observe them at room temperature. Natural leafy greens should start wilting within 3-4 hours. If they remain fresh and crisp even after 24+ hours without refrigeration, they've been chemically treated. **3. The Taste Test:** Wash a leaf and taste a tiny piece raw. Natural spinach has a mild, earthy taste. If you detect a metallic, bitter, or chemical taste, it indicates copper sulfate or excessive pesticides. **4. The Insect Check:** Look for small holes or minor insect damage on some leaves. While this might seem undesirable, it actually indicates minimal pesticide use and is a positive sign. Perfectly pristine leaves with zero damage are suspicious. **Safety Tip:** Always soak leafy greens in salted water (1 tablespoon salt per liter) for 20 minutes. Then rinse thoroughly under running water at least 3 times. This helps remove copper sulfate and pesticide residues.