5 Types of “Chemical-Soaked” Produce You’ll Find at the Market—A Veteran Vendor Admits: “I Never Let My Family Touch Them”

Vegetables are a staple in everyday meals, but not everything sold at the market is safe.

A vegetable vendor with over 20 years of experience revealed that five types of produce are often sprayed or soaked with chemicals to look fresh and attractive, but they carry hidden health risks. “I would never let my own family eat them,” the seller stressed.

1. Chives Sprayed with Growth Stimulants

Chives are difficult to grow and highly prone to pests, so many farmers overuse pesticides and even spray chemical stimulants to make the leaves larger and greener. These chives may look appealing, but they lack the natural strong aroma, taste bland, and pose potential health hazards.

Tip: Avoid bunches with overly thick, broad leaves that don’t smell fragrant.

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2. Scallions Soaked in Alum

Scallions wilt and discolor quickly, so some vendors soak them in alum to keep them looking green. However, alum is toxic to the liver, and long-term consumption can impair liver function.

Tip: Wipe with a tissue—if it comes away green, don’t buy it.

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3. Cucumbers Treated with Growth Promoters

Naturally grown cucumbers are often curved, irregular, and harder to transport, making them less profitable. To boost sales, many farms spray growth stimulants so cucumbers grow unnaturally straight with smooth skins. These look perfect but taste astringent and lack the natural refreshing sweetness.

Tip: Choose cucumbers that vary in size and shape, not the overly straight ones. They’ll be crisper and sweeter.

4. Enoki Mushrooms Preserved with Chemicals

Enoki mushrooms spoil easily, turning yellow or wilted. To maximize profit, some sellers treat them with preservatives before sealing them in plastic bags. These mushrooms may look fresh for a long time but often have a chemical odor, which lingers even after cooking, along with an altered taste.

Tip: Pick mushrooms sold in breathable packaging rather than tightly sealed bags.

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5. Tomatoes Ripened with Chemicals

Good tomatoes should ripen naturally—soft, fragrant, and sweet. But to reduce harvesting effort and maximize yield, some farmers use ripening chemicals. These tomatoes look bright red but are hard, bland, and lack sweetness.

Tip: If a tomato is unusually firm and has no aroma, avoid it.

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These five types of produce can be found in almost any local market. Consumers should stay alert, choose naturally grown fruits and vegetables, and prioritize products with clear origins to safeguard long-term health.