This investigation was carried out to study the persistence of malathion and prothiofos insecticide residues on moloukhia, green beans and cucumber. Malathion and prothiofos are widely used in Egypt to con‌trol economic pests on vegetables. The plan of study included the fol‌lowing: determine persistence and safe period for consuming moloukhia leaves, green beans pod; and cucumber fruits. Second, the effect of washing. blanching, peelhg, salting and drying processes in removing these insecticide residues from the above mentioned:vegetable crops. The results obtained could be summarized as follow: The results indicated that one hour after application the rnalathi‌on residues were 109.0438 and 0.2085 ppm on moloukhia leaves and cucumber fruits, respectively. These amounts decreased to 25.8257 and 0.0673 ppm one day after application, respectively. Fifteen days af‌ter treatment, the residues became 0.0132 and 0.002 ppm, respecti‌vely. The half life values were 11.6 and 14.7 hours on moloukhia leaves and cucumber fruits, respectively, while the safe periods for consump‌tion were 2.6 and 1 days, respectively. On the other hand, the results indicated that the prothiofos resi‌dues one hour after application were 27.2868 ppm on green bean pods. This amount decreased to 22.2654 ppm one day after application. Fif-teen days after treatment, the residues became 0.4666 ppm, respec‌tively. The half life value was 47.7 hours on green bean pods, while the safe period for consumption was one day. Effect of different processes in removing malathion and prothio‌fos residues from moloukhia leaves, green bean pods and cucumber fruits indicated that washing with tap water removed 84.34% the male‌thion residues on moloukhia leaves, and 94.65% on cucumber fruits, re-spectively. Blanching process removed 86.28% of malathion residues from moloukhia leaves. Peeling cucumber fruit removed 97.47% from malathi-on. Salting cucumber fruits removed 26% by 7th day and drying molouk-hateavesremoved 72.98% of malathion residues.