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Spinach can be eaten fresh or cook and stands up well to heat, baking and saut©ing. Use as in a salad mix or as a dark, leafy green. An excellent source of antioxidants, Spinach has four times the beta-carotene of broccoli.
Spinach 0 all recipes using spinach
Spinach is at its best from May to October, but its available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas larger ones stand up better to heat. Bear in mind that spinach leaves shrink dramatically, so what looks like an enormous amount wont be when its cooked.
Store dry spinach, loosely packed in a bag in the salad crisper of your fridge for up to one week. To freeze, blanch the spinach, squeeze the water out, then divide into serving portions in freezer bags.
Article by Felicity Cloake
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