The Fresh Prince: How To Best Select and Store Spinach

Versatile and nutritious, spinach is a great green whether served raw or cooked. Adding a bit of color to your dish can be tricky however, as the leafy vegetable can easily spoil within a few days if not stored properly. Here are a few tips to help flip the life of your spinach.

  • When selecting spinach, always look for dark green leaves that are free of blemishes or signs of yellowing.
  • The stem is actually a great indicator on the age of the spinach, as it will typically thicken with age. Therefore, thick stemmed spinach is going to be better suited to cooking, and younger, thin stemmed spinach should be served raw.
  • Not sure how much spinach you’ll need? Spinach shrinks during the cooking process, so one pound of raw spinach will generally net you a cup of cooked spinach.
  • The best way to store spinach is in an airtight container lined with paper towels. The paper towels soak up any excess moisture, and the airtight container helps to keep the majority of the leaves crisp. This method should extend the life of your spinach a week or so.
  • We’d recommend waiting to wash until immediately before serving. You’ll get the most thorough wash by rinsing the leaves individually, and then letting them soak in a bowl of cold water. Afterwards, you can either pick each leave out individually, or set a colander into the water to pick up the entire patch. Both methods have their strengths and weaknesses. If you’re low on time, use the colander, but if you want the cleanest leaves, we’d recommend picking them out one at a time.
  • After you’ve washed your spinach, use a salad spinner to clear off extra moisture, and then blot with paper towels. If you’re preparing a large batch, you can also air dry them by placing some paper towels underneath.