Originating from Persia, spinach is one of the most widely used vegetables in the world. The Popeye character was invented to encourage little ones to eat spinach, as they are very good for their health. To keep them fresh, you must first select the best quality ones and then store them cold in a clean dry container. You can use spinach in numerous recipes, from pasta to smoothies, to fill up on vitamins A, C, E and K. Spinach provides only very few calories and belongs to the category of "super foods" that strengthen the immune system.
Steps
Part 1 of 3: Buying Spinach
Step 1. Choose the ones with consistent leaves and a nice bright green color
They must appear freshly picked, firm and not wilted. Since spinach that comes from traditional agriculture is generally treated with a substantial dose of pesticides, it is better to opt for organic ones.
- Discard any wilted, stained, or rotten leaves. They are very uninviting and appetizing.
- Spinach will lose much of its volume during cooking. Half a pound of raw spinach will turn into about 200g of cooked spinach.
Step 2. Check the stems of the leaves
If they are thin and flexible, the leaves are small, tender and young. Conversely, thick, fibrous stems belong to thick, thick, leathery leaves. Choose the type of leaves according to the recipe you want to prepare.
- The tender and young leaves are ideal for salads and all raw preparations.
- Larger, leathery leaves are good for cooking.
Step 3. Discard bags of spinach where there is a lot of moisture
If there is too much water, the spinach can rot or spoil quickly.
- Make sure the spinach is dry before buying it.
- Do not wash the spinach until ready to use.
Step 4. Be aware that fresh spinach isn't necessarily the best option
In fact, once caught they quickly lose their nutritional value. That's why frozen or canned ones are processed as soon as they are picked from the plant.
Frozen or canned spinach may contain more nutrients and vitamins than fresh spinach if the latter have been subjected to a long journey
Part 2 of 3: Storing Fresh Spinach
Step 1. Wrap the spinach in paper towels and place them in an airtight container
If you keep them in the vegetable drawer of the refrigerator they can last up to 10 days.
- Use a rigid container and not a bag to prevent the leaves from squeezing inside the refrigerator.
- The paper will absorb the moisture and keep the spinach fresh.
- Do not place them next to fruits that produce ethylene, such as apples and bananas, or they will wilt prematurely. Proximity to a very ripe apple or rotten fruit can quickly spoil spinach.
Step 2. Store the spinach in its original packaging or in a dry plastic bag if you intend to eat it within a few days
- Make sure the leaves are dry and eventually blot the damp ones with absorbent paper.
- Place a couple of sheets of paper towels in the bag to absorb excess moisture.
Step 3. Keep the spinach cold, but don't freeze it
Carefully consider where to store them in the refrigerator because the leaves will freeze if the temperature is below 0 ° C.
- Spinach should be stored at a temperature of 4 ° C to preserve its folate and carotenoid content.
- Storing spinach in the refrigerator will slow down the gradual loss of nutrients. Be careful because above 10 ° C, this loss will become more rapid and accentuated.
Step 4. Freeze the spinach if you want it to last for several months
If you store them in the freezer, they can last up to a year. Blanch them in boiling water for a couple of minutes, then dip them in frozen water for the same amount of time to stop cooking. At the end, drain and squeeze them gently in your hands to remove excess water, then take a handful of leaves and roll them on themselves forming a ball. Wrap each ball in plastic wrap and then transfer it to a freezer bag. Freeze the portions and thaw only the amount you need when you're ready to use them.
- If you intend to use the spinach within six months, you can avoid blanching it before putting it in the freezer. However, keep in mind that once thawed, they will have a slightly slimy texture, so it is best to cook them.
- If you prefer, after squeezing them gently, you can put them directly in a food bag without forming balls.
- Vacuum the bag or blow out as much air as possible using a straw before closing it.
Part 3 of 3: Consume Spinach
Step 1. Eat them within 2-3 days of purchase
Spinach doesn't last long after it's picked and is certainly best eaten fresh.
- You can slice the leaves and add them raw to soup, gravy, or stir-fried vegetables a couple of minutes before serving.
- The smaller and more tender leaves can be eaten raw in salads.
- For breakfast, you can pair spinach with eggs and other healthy vegetables.
- Frozen spinach can be used to make sauces, stews and smoothies.
Step 2. Remove the stems before washing the spinach
In some cases they can be hard, fibrous and difficult to chew. Eliminate them and use them for compost or to make a good vegetable broth.
Fold the leaves in half following the center vein, then grab the end of the stem and pull it towards the tip of the leaf
Step 3. Only wash the spinach when you are ready to use it
Rinse the leaves thoroughly before cooking or eating them raw to remove dirt and possible pesticide residues, then dry them even if you intend to eat them cooked.
- To wash the spinach, immerse them in a bowl filled with cold water and move them with your hands. Leave them to soak for a minute, then drain and repeat the steps if you still notice any dirt on the leaves.
- You should rinse the spinach even if the package says it has already been washed. It is also better to rinse those that come from organic farming as they may have become dirty during transport.
- You can pat the spinach dry with a clean kitchen towel or paper towel or you can use the salad spinner.
