Clean your cutting board and knife blade with dish soap so you’re not exposing the sprouts to bacteria.
Avoid using hot water—it might wilt some of the leaves or allow microorganisms to seep into the crevices between the leaves.
Cutting off too much from the bottom might cause extra sprout leaves to fall off.
You can also bury these leaves in your garden and let them compost underground. If you found a lot of leaves that are dirty or blemished, wash all of the sprouts under cool water again.
Washing produce ahead of time decreases its shelf life even when you store it properly, so it’s best to cook the sprouts right away.
Avoid cutting too much of the end off because that will cause the leaves of the sprouts to break apart.
If you don’t have a teaspoon measuring tool, pour enough baking soda into the palm of your hand until the pile is about the size of a quarter.
Baking soda has been shown to remove pesticides from the surface of produce. [9] X Trustworthy Source Consumer Reports Nonprofit organization dedicated to consumer advocacy and product testing Go to source
If you don’t have a vegetable brush, you can also use clean, soft-bristled toothbrush. Place each sprout into a colander or a second bowl.
If you use a colander, mix the sprouts around and massage them with your hands to ensure each one gets a good rinse.
Washed sprouts have a shorter shelf life, so use them within 1 to 2 days.
