Hidden Pesticides: Which Vegetables Are the Worst Offenders?

41. Rosemary: A Woody Herb with a Chemical Past

Rosemary, with its woody stem and fragrant leaves, is a common target for pesticides. Farmers apply insecticides to combat pests like the rosemary beetle. Since we eat the entire herb, there is a risk of ingesting residues. To reduce your exposure, choose organic rosemary, and wash it thoroughly before use.

42. Green Beans (Snap Beans): The Vulnerable Vessel

Green beans are often overlooked because they seem simple, but their porous, elongated structure and continuous growing season make them exceptionally vulnerable to chemical treatment. Farmers must use frequent applications of both insecticides and fungicides to combat the bean pod weevil and rust disease, respectively. Since green beans are always consumed whole, with their entire outer skin intact and unpeeled, any systemic or surface residues are ingested directly. This makes them a high-risk vegetable where opting for organic or ensuring they are steamed/boiled (which can reduce some residues) is strongly recommended for a truly clean side dish.