Generally speaking, there are many pesticide residues in green leafy vegetables because their leaves are soft and watery, and insects like to eat them, so they spray more pesticides.

Rhizomes buried underground are not easy to attract insects; Fragrant vegetable farmers are low in residue.

carrots, potatoes, cabbages, Chinese cabbages, lettuce and coriander all use less pesticides.

Cowpea, onion, leek, cucumber, tomato, rape and eggplant use more pesticides.

wormwood stalks, chrysanthemum morifolium, coriander, etc. have a strong fragrant and pungent taste, and are natural insect repellents with few pesticides.