Cutting boards are an indispensable part of every kitchen – they are used to cut vegetables, meat, bread and fruit. But because of this, they are often a breeding ground for bacteria such as E. coli, Salmonella and Listeria. Chemical cleaners are effective at disinfecting the surface, but they often leave residues that we don't want in our food. The solution? Lemon and salt.
Cutting boards, any board, especially wooden ones, is porous. This means that liquids from food soak into the small cracks and create an ideal environment for bacterial proliferation. Although a quick rinse with water after use is essential, this alone is not enough.
Microorganisms can survive inside the wood for days, sometimes even weeks. Over time, they begin to spread, causing an unpleasant odor and increased risk of cross-contamination – for example, when both meat and vegetables are cut on the same board.
That's why regular and proper cleaning is key. Instead of aggressive detergents, which can damage wood, exist natural ways, which work just as effectively – even better.
Lemon – a natural antiseptic with the power of acid
Lemon is not only a refreshing addition to water or tea, but also an excellent natural cleaner. Its acid has antibacterial properties and dissolves grease, while its fresh scent neutralizes unpleasant odors. To clean your board, cut it in half and half a lemon use as a “sponge”.
Simply sprinkle the surface of the cutting board with coarse sea salt, then rub it with the cut side of a lemon. As you rub, the salt acts as a natural abrasive, mechanically removing food debris, while the lemon juice penetrates into microscopic cracks and kills bacteria.
After a few minutes, let the mixture work again. five to ten minutes, then rinse with warm water and dry with a clean cloth. The result is a clean, shiny board without unpleasant odors.
Salt – an old grandmother's trick
Salt is one of the oldest natural disinfectants. It works by sucks moisture out of bacterial cells, which causes them to dehydrate and decay. Coarse sea salt is particularly effective as it mechanically removes residue and stains, while being gentle enough not to damage the wood surface.
The best result is achieved if salt is applied immediately after using the cutting board, before food residue dries out. The salt absorbs liquids, removes stains and prevents the development of unpleasant odors. Combined with lemon It acts as a natural antiseptic that leaves no chemical traces.
How to keep your cutting board clean for longer
To keep your board beautiful and safe to use, it is recommended to maintain it regularly. After each cleaning, dry well, as moisture encourages the development of mold. Once a month you can coat it with a thin a layer of oil (e.g. coconut or mineral) which closes pores and prevents the absorption of liquids.
Cutting boards you use for meat and cutting boards for vegetables should be kept separate to prevent cross-contamination. If the board has a strong odor of onion or garlic, it can be additionally rubbed with a mixture of baking soda and water – this also has a natural cleansing effect.
