SPINACH
When to Buy/In Season:
all year
How to Select:
Look for: bright green, fresh tender leaves. Avoid spinach that is yellowish or wilted and gritty
Organic Issues:
Conventional is heavily treated with pesticides, fungicides, and chemical fertilizers.
Pesticide Issues:
EWG 2009 Dirty Dozen, spinach ranks #14 for highest levels of pesticide residues
How to Store:
Fresh:
Store: refrigerate in crisper or wrapped. Use within 1 – 2 days
Spinach is sensitive to ethylene, formed naturally from certain other produce, so store away from
Apples
Apricots
Avocados
Bananas, unripe
Cantaloupe
Figs
Honeydew
Nectarines
Peaches
Pears
Plums
Tomatoes
Frozen:
To Freeze from fresh:
Preparation: Wash well and trim leaves from stalks.
Blanch: Blanch in small quantities of boiling water for 1 minute. Chill in iced water for 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal.
Cook from Frozen: 4 – 6 minutes for leaves, using 1/2 cup lightly salted water for each pint (2 cups) of vegetables
Store in the freezer (0F) up to six months
Canned:
Store up to 2 years.
Photo Source: Emily Barney
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