An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Anna WilliamsSpinach
A good source of vitamins A and C, spinach is a versatile vegetable that’s great raw or cooked.
Season: Year-round; peaks in spring and fall.
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How to Choose Spinach
The crinkly leaves of savory spinach are more flavorful (though slightly tougher) than the flat-leaf variety. Whichever kind you choose, look for a deep, dark color and unbroken leaves with no signs of wilting or yellowing. -
How to Store Spinach
Refrigerate spinach unwashed (moisture speeds decay) and loosely wrapped in a plastic bag. Spinach sold in bunches will last up to 3 days. For washed and packaged spinach, follow the expiration date, no matter how fresh the leaves appear, since bacteria can develop. (Most packaged spinach has a 2-week shelf life.)
How to Prepare Spinach
Chop off the root ends and any thick stems, then swish the leaves in a bowl of cold water. (They can be sandy, so change the water several times.) -
How to Use Spinach
Besides in salads or on its own as a side dish, spinach can be tossed into soups to beef up the nutrition. Though it’s known for having lots of iron, spinach must be eaten with tomatoes or citrus in order for that iron to be absorbed properly.Real Simple Spinach Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
