How to Choose and Clean Spinach

To choose fresh spinach, look for dark green, crisp, vibrant leaves and stems that snap easily, with no yellowing or wateriness. Wilted, mushy leaves are a sign that the spinach has lost freshness. Freshness affects both flavor and nutritional value: fresh leaves are crisp and bright, while spinach wilts, darkens, and becomes watery as it sits. In general, the darker green and more upright the leaves, the fresher the spinach. Yellow or blackened leaves and a wet, sticky feel are signs of lost freshness. The weight of the bunch can also offer a clue: fresh spinach feels crisp and light, while a bunch that has become wet and heavy has usually been sitting for a while and may spoil sooner.

How Do You Choose Spinach? Consider the leaves’ color and texture along with the stems. The leaves should be dark green, crisp, and bright; avoid wilted leaves. The stems should be fresh and snap easily; limp stems are a sign of age. The leaves should not be yellow, blackened, or waterlogged. The bunch should feel light and crisp; heavy, wet bunches spoil sooner. Do not buy spinach with a sharp, sour smell.

How Do You Trim and Wash Spinach? Because spinach grows in contact with soil, take care when sorting and washing it. Remove and discard yellowed or bruised leaves and thick root ends. Rinse the leaves a few times in plenty of cold water to remove sand and soil. Drain the washed spinach well in a colander before using it. To keep it from releasing too much water, you can place it on a clean, dry cloth to absorb excess moisture.

How Should You Store Spinach? Unwashed spinach can stay fresh for a few days in the refrigerator’s crisper drawer when wrapped in a slightly damp cloth or paper towel. Washed spinach spoils sooner because of the moisture, so wash it just before use. Store spinach in a ventilated container with holes to help keep the leaves from being crushed or smothered. Spinach wilts quickly, so use it while it is as fresh as possible. If you will not use it within a few days, blanch and drain it before freezing to keep it longer.

Why Does Spinach Shrink So Much When Cooked? Spinach has a high water content, so its volume decreases noticeably when cooked; a generous-looking amount of raw spinach can shrink to a small portion. That is why recipes generally call for more raw spinach than you might expect. Brief cooking over high heat can help preserve its color and texture. If washed spinach is not drained well before it goes into the pan, it can release excess water and make the dish watery, so remove the moisture before cooking.

In summary, look for a bunch with dark green, crisp leaves and fresh stems, without yellowing. Wash it carefully in plenty of water and store it properly to help preserve freshness. Carefully selected and trimmed spinach makes a fresh, flavorful addition to both cooked dishes and breakfast recipes. Because spinach shrinks noticeably when cooked, using enough raw spinach helps provide the intended portion.