Written by: Mantasha
1 August 2025
Leafy greens like spinach, methi (fenugreek), and coriander are packed with nutrients, iron, fiber, folate, and antioxidants.
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But when the monsoon hits, so do the doubts. Here’s what you need to know.
Photo Credit: Freepik
Photo Credit: Freepik
The rainy season creates the perfect environment for bacteria, fungi, and parasites to thrive on leafy veggies. Moist, muddy conditions and poor drainage in farms increase the risk of contamination.
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Rainwater can cause pesticide runoff, and washing doesn’t always get rid of it, especially when the greens are muddy or torn.
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If not washed and cooked properly, leafy greens can carry germs that cause stomach infections, diarrhea, or food poisoning, especially in those with weak immunity.
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Not necessarily. You don’t have to avoid leafy greens entirely, just handle them with extra care.
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Soak greens in salt or vinegar water for 10–15 minutes, then rinse under clean water. This helps remove mud, larvae, and pesticide traces.
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Skip salads with raw spinach or coriander. Always cook your greens, even lightly, to kill off potential pathogens.
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Pick small quantities from trusted vendors. Look for crisp, vibrant leaves without yellow spots, sliminess, or tears.
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Don’t leave greens in plastic. Store them in breathable cloth bags or paper towels to absorb moisture and keep them fresh.
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Leafy greens can still be part of your monsoon menu, but hygiene is key. With a little extra care in washing, storing, and cooking, you don’t have to miss out on their nutritional goodness.
Photo Credit: Freepik