One hundred and twenty-five samples comprising thirteen vegetables harvested in 1971 were collected and subjected to GLC analysis, for α-and γ-BHC residues, using ECD. Heavy dependence on the technical BHC, instead of Lindane, was amply reflected on the BHC residues-residues of α-BHC, depending an the vegetables, amounted to 2∼7 times that of γ-BHC. In spite of extensive contamination by the BHC isomers, residue levels of γ-BHC were less than 0.015 ppm in all vegetables and were far less than the tolerence limit of 0∼3.0ppm recommended jointly by the FAO and WHO.