Cleburne County Gardening – Like many gardeners, I rinse my freshly picked vegetables in clean water—but I also take an extra step that’s made a big difference in both cleanliness and texture: a saltwater soak.
Here’s the simple recipe I use: 1 gallon of cool water and 1 cup of salt. I soak my vegetables for at least 20 minutes. This method works especially well for green beans, sweet potatoes, squash, okra, berries, onions, whole unpeeled cucumbers, and lettuce. Once you see the tiny insect population floating in the discarded salty water, you’ll understand why I never skip this step.
When it comes to tomatoes, I usually peel them before slicing. But if I’m using them unpeeled, I always run them through the same saltwater soak.
After soaking, I make sure to let the vegetables dry completely on paper towels before storing them in the refrigerator. In my experience, the drier the vegetable, the lower the risk of mold. I even keep a calendar in my kitchen and mark down the maximum usage date for each type of vegetable I store. It helps me stay organized and avoid waste.
I’ve also noticed that my chopped vegetables, especially for stir-fry recipes, turn out crisper and firmer after the saltwater soak. Cucumbers, in particular, peel more easily. Since I garden organically, I like to leave the peels on sometimes during cooking. But if you don’t grow organically, I’d recommend washing and peeling every vegetable to make them as safe as possible.
For me, that extra 20 minutes in salty water brings peace of mind and better-tasting meals—and it’s a small step that makes a big impact from garden to table.
Betty Clark is a contributing writer. She has been an organic gardener since 1998. The signature flower she grows is Dahlias. She has a straw bale garden, a raised bed garden, and an in-ground garden. Both her surnames are from agricultural farming families (8 generations). Her hobbies include ancestry research, antiques, continued education classes, and workshops. She also has a background in marketing & promotions, including expos. To contact Betty Clark with gardening questions: bettyclark2151959@gmail.com
