At April’s close, more than 80 cases of people becoming ill with E. coli after eating romaine lettuce had been reported in 19 states. The Centers for Disease Control and Prevention provide an almost daily update regarding this O157:H7 outbreak. Specifically, Yuma, Arizona, is where contamination occurred.

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At April’s close, more than 80 cases of people becoming ill with E. coli after eating romaine lettuce had been reported in 19 states. The Centers for Disease Control and Prevention provide an almost daily update regarding this O157:H7 outbreak. Specifically, Yuma, Arizona, is where contamination occurred.

The problem is that some grocers and many packages do not indicate where produce is grown. The CDC warns not to eat or buy romaine — at the present time — if the farm’s location is unknown. The mandate is clear: “This advice includes whole heads and hearts of romaine, chopped romaine, and salads and salad mixes containing romaine lettuce. If you do not know if the lettuce in a salad mix is romaine, do not eat it.”

Of those taken ill from eating romaine, 42 were hospitalized, including nine people who developed a type of kidney failure called hemolytic uremic syndrome. CDC reports no deaths. E. coli-contaminated romaine has caused all or some of these symptoms: diarrhea that can be bloody, severe stomach cramps and vomiting.

Until the Arizona-grown romaine scare dissipates, there are plenty of other safe leafy greens to consider. May is actually an ideal time to fill up. These 11, according to the Center for Urban Education about Sustainable Agriculture, are in season, and many or all are available at grocers and local farmers’ markets:  

— Arugula
— Collards
— Endive
— Watercress
— Chard
— Kale
— Bibb lettuce
— Butter lettuce
— Mustard greens
— Radicchio
— Spinach

An April Time magazine piece on the subject featured a dietician touting the health benefits of many of these leafy greens over romaine. The magazine calls attention to this fact: darker leafy greens are often more nutrient-dense and packed with vitamins A, C and K, plus folate, potassium and calcium.

While washing greens won’t get rid of E. coli, says Consumer Reports, it does help remove pesticide residue, surface dirt and debris. WebMD says the proper technique includes washing hands first with warm water and soap for at least 20 seconds, then scrubbing produce with hands or a vegetable brush under a stream of cool water.

Bagged salad mixes that are pre-washed do not need to be washed again, says WebMD, but if the package does not indicate the greens were washed, or if you have any doubts, wash them again.