Hidden Pesticides: Which Vegetables Are the Worst Offenders?

19. Artichokes: The Bud with a Bite

Artichokes, with their layered leaves and tough exterior, might not seem like a pesticide risk. However, conventional artichoke farms use a variety of insecticides to combat pests like aphids and artichoke plume moths. Because we eat the heart and the base of the leaves, which are well-protected, the risk of ingesting residues is lower than with other vegetables. However, washing them thoroughly is still a good idea, as residues can cling to the layered leaves. For a truly clean meal, choose organic artichokes.

20. Leeks: A Root Vegetable With a Shady Past

Leeks are a member of the onion family and are susceptible to many of the same pests. The leek moth, in particular, can cause significant damage, requiring farmers to use pesticides. Since we eat the entire stalk, which grows close to the ground, there is a risk of ingesting residues. Because leeks are often used in soups and stews, the risk of ingesting these chemicals is higher than with other vegetables. Wash them thoroughly and trim the outer layers to reduce your exposure.