With the approach of Rosh Hashana, when we partake of fresh fruits and other traditional foods, STAR-K reminds everyone about the need to check many of the items carefully prior to use.

Checking instructions for all Rosh Hashana Simanim are listed below.

ROSH HASHANA SIMANIM CHECKING INSTRUCTIONS

APPLES/BEETS/CARROTS/POMEGRANATES: No checking required.

DATES*: Open a few dates in each container and visually inspect. If no insects can be seen, the rest may be eaten without further checking.

FIGS*: Open each one and check carefully for infestation (typically wasps, beetles or worms). NOTE: Figs are particularly difficult to check.

 * Checking instructions for dates and figs apply even if they have a hechsher, due to the possibility of improper storage.

GOLDEN RAISINS:

From California (only) should not be used at this time. From other countries are fine to use. There is no concern with red (black) raisins or currants from any source. Keep sealed and store in a cool dry place, as improper storage can lead to infestation.

BLACK-EYED PEAS:

Preparation

• Dried peas should first be boiled in water. After they have been fully cooked, allow the peas to soak for 2-3 hours. The peas will then swell and the peel will become translucent. Then check as instructed below.
• Canned or frozen peas may be checked straight out of the can/bag. There is no need to boil or soak.

Checking Instructions

1. Inspect the peas for holes or dark-colored stains, as these may indicate an insect beneath the thin peel.
2. If there is a dark spot on the peel, remove the thin skin and check if there is a cavity with a bug in it.

NOTE: The black “eye” spot is not a sign of infestation. Similarly, orange-colored stains on the surface are not signs of infestation. Only dark or black stains are of concern.

LEEKS:

Examine the outside for any leaf miner trails. Check in between the layers for thrips or other insects.

SPINACH:

Check using the Thrip Cloth Method.

THRIP CLOTH METHOD:

1. Wash the produce well. Fill a basin with warm water and a non-toxic dishwasher detergent so the water feels “slippery.”
2. Add produce to the basin and agitate vigorously in the solution for 15 seconds.
3. Remove the produce from the basin and shake excess water over the basin. Set produce aside.
4. Line a colander with a thrip cloth and pour the water through it.
5. Place thrip cloth over a light box and check for insects.
6. If insects are found, repeating steps 1-5. This can be repeated up to 3 times. If insects are still found on the third try, the produce should not be used.

GREEN CABBAGE:

For fresh cabbage: Separate all leaves and wash well. Then check using the Thrip Cloth Method described above.

For stuffed cabbage: After freezing the head, defrost and separate all leaves and wash them well. Then check using the Thrip Cloth Method.

For green cabbage only: If one does not have a thrip cloth, cabbage may be checked carefully leaf by leaf, using a lightbox or under a strong light.

HONEY:

Pure honey does not need a hechsher (Clover, Wildflower, Blossom, Orange, etc., are types of honey, not flavors). Flavored honey needs a hechsher. If using the whole honeycomb, inspect for insect parts.