All About Spinach

Once cooked, spinach undergoes a transformation that brings out a slightly different taste profile. Mainly, the sweetness recedes and allows earthy, more complex flavors to take the lead. Spinach’s mild bitterness also tends to mellow out when it’s cooked, making it more palatable for those who may be a bit sensitive to bitter flavors. 

Cooked spinach’s texture is also drastically different from its raw form, losing its crunch and becoming more soft, silky, and almost creamy, which can often add a unique and pleasing mouthfeel to various dishes. Whether it’s wilted in a sauté, baked into a quiche, or simmered in a soup, cooked spinach infuses dishes with its distinct yet subtle flavor.

Growing Spinach

If you are growing your own spinach, you can start harvesting it as soon as the leaves are about 3 to 5 inches long, which usually takes about 40-45 days after the initial planting. 

Harvesting spinach is simple: just cut the entire plant off at the base or pick only the outer leaves. This will allow the center of the plant to continue producing.

Purchased Spinach

When buying spinach from a grocery store or market, it’s ready to eat as soon as you bring it home. Try to find spinach with fresh, vibrant green leaves that are not wilted, discolored, or overly bruised. Avoid any spinach with yellow or brown spots, as these are signs of age and decay.

Before eating, always wash the spinach thoroughly under cold running water to remove any dirt or potential pesticides. (Taylor Farms spinach is thoroughly pre-washed and ready to eat — no need to wash it yourself.)

Fresh spinach can be stored in the refrigerator for about a week. After that, it may start to wilt or become slimy, which are signs that it’s no longer good to eat. Always discard any spinach that has a bad smell, as this is also a clear indication that it has spoiled.