According to the Environmental Working Group (an organisation of scientists, researchers and policymakers), the most contaminated fruits and vegetables are peaches, strawberries, pears, lettuce, apples, cherries, capsicums, spinach, nectarines, imported grapes, celery and potatoes. Thieves® Fruit & Veggie Soak offers a quick and easy solution for effectively cleaning large amounts of produce—whether it’s for meal preparation for your family, cooking for a big event or canning fresh garden vegetables.

Frequently Asked Questions

Q. Why was purification oil used in this product if it cannot be ingested?

A. Please follow all label instructions for safety and the most effective use of the product. Purification makes up less than 1% of the formula. To ensure that there is no remaining oil on your product it should be rinsed thoroughly after soaking as well.

Q. Approximately how many applications are there per bottle?

A. The serving size is 1 oz. of soak per 1 gallon of water. The bottle is 16 oz., so approximately 16 applications. One gallon of water should be able to clean a good amount of fruits and vegetables. Members could also use ½ oz. per ½ gallon of water if they do not have many fruits and vegetables to clean. This would extend the number of applications significantly.

Q. Can the soak be stored for a day or so and used again?

A. We do not recommend storing the solution for reuse. For best results, new solution should be used each time.

Q. Why was DiGize chosen for the soak?

A. DiGize was chosen for use in Thieves Fruit and Veggie Soak based on Gary’s personal preference and experience in using the products.

• Use 1½ teaspoons for every litre of water.
• Completely cover produce and soak for 1- 2 minutes.
• Rinse with clean water.