Pesticide residues in leafy vegetables: From detection to detoxification

Leafy vegetables constitute a vital component of human diets worldwide owing to their rich nutritional profile, including essential vitamins, minerals, dietary fibre and bioactive compounds. However, their cultivation often involves intensive pesticide application, which may leave harmful residues on edible tissues. The persistence of these residues poses significant public health concerns due to their potential for acute and chronic toxicity. This review compiles and synthesises current research findings on pesticide residues in major leafy vegetables, including lettuce, cabbage, spinach, amaranthus, curry leaf, celery, rocket and parsley. Special emphasis is placed on residue monitoring studies across different countries, on dissipation patterns under varying agroecological conditions and on household- or field-level decontamination strategies. This review highlights that multiple residues often exceed maximum residue limits (MRLs), raising risks for consumers. Dissipation studies show that half-lives vary widely depending on the chemical, crop and environmental conditions. At the same time, effective decontamination requires tailored interventions such as washing, cooking and using salt, vinegar or commercial washes. Overall, reducing pesticide residues in leafy vegetables requires integrated monitoring approaches, improved agricultural practices and scientifically validated decontamination methods to safeguard consumer health.