Specially-grown bug-free vegetables are grown in greenhouses which are designed to prevent insects from getting in (Illustrations 164, 165).
The area is enclosed in plastic sheeting and fine (50-mesh) screens (Illustrations 165, 166). The entry area is composed of double doors: the main door, a “vestibule,” and a second, inner door (Illustration 167), which are set up so that when one door is open, the other locks automatically, to prevent the entry of insects. This system does work on the whole, but still, once in a while a bug might get into the greenhouse.
In addition to sealing the growing area, the growers take additional precautions, such as periodic exterminations. During all the stages of growing, specialized mashgichim, who have expertise and experience in preventing infestation, monitor and check the produce. Samples are sent to laboratories to find possible infestation (Illustration 168). Before harvesting, an additional check is done and only plots that are found to be insect-free are approved for marketing.
The vegetables are then packaged in sealed bags in special packing houses, which are clean and enclosed, to prevent any insects from getting in during packing, transport, and marketing.
These vegetables are no longer classified as “muchzak betola’im” (presumed to have bugs), and they do not harbor the problematic insects that are commonly found in leafy vegetables. Therefore they are certainly to be preferred over vegetables that grew in open fields (which are heavily infested and hard to clean, because some of the bugs burrow inside the leaf tissue and do not come off no matter how well the leaves are washed).
Nevertheless, even with the specially-grown vegetables there is no way of guaranteeing that no insect managed to overcome all the obstacles and reach the vegetable. In addition, small black flies, (Illustration 169) develop in the moist soil. They do not cause any damage to the vegetable, but they may fall between the leaves. These flies generally come off when rinsed. However they are sometimes stuck to the leaf.
Therefore, make sure to buy only vegetables in their original closed packages that were grown under experienced and expert supervision with a high-quality hechsher.
Procedure for use: Separate the leaves (as in lettuce), or the stalks (as in parsley), and rinse them well, under a strong stream of running water. It is preferable to soak the leaves or stalks first in soapy water (water with a small amount of dishwashing liquid) for about three minutes and then rinse them well under a strong stream of running water. After cleaning, one is not required to check the leaves (Illustrations 103, 309).
