Key Takeaways
Kale has appeared on the Environmental Working Group’s Dirty Dozen list in recent years, but its status can shift year to year based on US Department of Agriculture (USDA) pesticide residue testing data. Being on the list signals detectable residues, often from a single pesticide or multiple findings, yet these levels remain within regulatory tolerances. You can lower exposures by choosing organic for kale, rinsing and scrubbing all produce, and mixing a varied diet of fruits and vegetables. Use the table below for a concise year-by-year snapshot of kale’s listings and testing outcomes.
What Is the Dirty Dozen?
The Dirty Dozen is an annual list compiled by the Environmental Working Group (EWG) that highlights produce items with the highest amounts of pesticide residues detected by USDA testing, typically reported in parts per million (ppm). It is designed as a consumer guide to help shoppers prioritize purchases, not a safety rating. Residues are well below established safety thresholds, and the list does not imply that conventional produce is unsafe. It is updated each year based on the USDA Pesticide Data Program, excluding items not tested or with too limited data. Products labeled USDA organic are not included on the Dirty Dozen list because synthetic pesticide use is prohibited in organic production.
Does Kale Appear on the Dirty Dozen List?
Yes, kale has been listed on the Dirty Dozen in several recent years, including at least 2019 and 2021, reflecting consistent detection of pesticide residues in USDA samples. Inclusion does not mean the vegetable is dangerous; rather, it shows that testing found residues above the report’s detection threshold for one or more pesticides. These findings are contextualized against safety standards, and kale has not consistently appeared every year. To answer questions directly: kale is a frequently tested leafy green that has qualified for the Dirty Dozen roster when residue levels met the list’s inclusion criteria for that reporting year. Choices like organic kale or thorough washing can reduce residues if desired.
Kale on the Dirty Dozen: Highlights
- Kale has been included in multiple years, most notably 2019 and 2018 in earlier reports, and 2021 in later reports.
- Residues are typically related to a few common pesticide classes and are within regulatory tolerances.
- Washing, peeling when appropriate, and choosing organic can lower detectable residues.
Context and Definitions
Understanding Dirty Dozen terminology helps interpret results. Detections refer to the number of samples in which a pesticide is found, while positive rate is the percentage of samples with at least one detectable residue. Mean concentration is the average amount measured in parts per million; the EWG’s benchmark levels are used for comparisons. Reports may note single detections or multiple pesticides on one sample. USDA tolerances reflect the maximum legal residue on food in the United States, while the EWG’s standards are stricter and inform their rankings.
Notable Details and Trends
Kale tends to be tested both as a whole commodity and in subset samples such as leafy greens, with some samples washed or peeled to simulate typical consumer preparation. Detected pesticides on kale in testing windows have included DCPA (a possible carcinogen under California Proposition 65), tebuconazole, and others, depending on the year. Any detections are documented in accompanying datasets published by the USDA and analyzed by the EWG. While these residues do not exceed regulatory limits, many consumers prefer to minimize all detectable residues by selecting organic varieties or by scrubbing and rinsing produce. This trend has led to ongoing shifts in which items are featured on the Dirty Dozen from year to year, influenced by both crop rotation and changes in testing protocols.
How to Reduce Pesticide Residues
To reduce residues on kale and other produce, peel outer leaves when appropriate, trim damaged areas, rinse under cool running water for at least 30 seconds, and use a clean brush for firm items. Soaking can help remove some surface residues but should be followed by rinsing. Washing does not remove systemic pesticides inside plant tissue, but it removes surface deposits. Combining these practices with dietary variety—rotating among many vegetables and fruits—can further limit individual exposure while maintaining nutritional diversity. These methods are effective regardless of whether produce is conventional or organic.
Kale Inclusion Data Snapshot
The following table captures a simplified attribute-by-year look at USDA residue testing for kale on the Dirty Dozen list. Note that exact detection counts and mean concentrations vary annually and depend on sample size and the testing window.
| Year | Detections / Samples Tested | Detected Pesticides | Mean Concentration (ppm) | EWG Inclusion Status |
|---|---|---|---|---|
| 2018 | Multiple samples, high detection rate | DCPA, tebuconazole, others | Varied by year | Dirty Dozen listed |
| 2019 | High detection rate across samples | Primarily DCPA and related compounds | Within USDA tolerance | Dirty Dozen listed |
| 2020 | Possible lighter detection or excluded from list | Few or no detections meeting inclusion rules | Low or none | Not listed |
| 2021 | Residues detected at reportable levels | DCPA and other compounds | Within regulatory limits | Dirty Dozen listed |
| 2022 | Possibly fewer detections or omitted | Limited or no detections above EWG threshold | Low or none | Not listed |
Takeaway Summary
Kale has qualified for the Dirty Dozen list in select recent years when USDA testing showed detectable pesticide residues above the report’s threshold, but it has not appeared consistently and its status varies annually. Residues remain within regulatory tolerances, and standard washing, peeling when suitable, and choosing organic can reduce exposures. Incorporating a wide variety of fruits and vegetables balances risk reduction with nutritional benefits, making for a practical, sustainable approach to produce selection.
FAQ
Reader questions
What does it mean when kale is on the Dirty Dozen list?
It means that in a given testing year, USDA samples of kale contained detectable pesticide residues at levels that met the Environmental Working Group’s inclusion criteria for that year’s list. It is not a ban or a safety failure; it is a reporting tool to highlight relative residue levels across produce.
Should I stop eating kale if it is on the list?
No. Health agencies confirm that residues on kale remain within legal safety limits. You can reduce individual exposures by choosing organic kale, rinsing and scrubbing conventional kale, and eating a varied diet. For most people, the nutritional benefits of eating kale outweigh concerns about low-level residue.
How can I reduce pesticide residues on kale and other greens?
Rinse under cool running water for at least 30 seconds, use a clean brush on firm leaves, trim outer leaves, and peel when appropriate. Soaking can remove some surface residues, but it does not remove systemic pesticides. Pair these steps with dietary variety to manage exposure while preserving nutrition.