Spinach

Spinach was first cultivated over 2,000 years ago in Iran. By 1806, it had become a popular vegetable in America and in the 1920’s the U.S. pushed spinach commercially, with the Popeye the Sailorman cartoon becoming a great advocate for spinach consumption. Spinach is eaten raw in salads and also as a cooked green much like turnip greens or collard greens.

How to Select

Choose fresh, crisp, green bunches with no evidence of insect damage.

How to Store

Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.

How to Prepare

Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.

Recipes with this vegetable