To keep the spinach fresh, wrap it in paper towels, place it in a bag, and then store it in the fresh area of the refrigerator for up to 10 days
Spinach is an amazing superfood, each serving contains tons of vital nutrients to help you maintain good health! From pasta to smoothies, use spinach as an additional source of vitamins A, C, E, and K. Because spinach is such a versatile and healthy food supplement, it's easy to buy in bulk. In terms of health benefits, you shouldn't buy too much spinach, especially since it will be difficult for you to keep it fresh before cooking. However, with the right approach to purchasing and storage, you will always have fresh and tasty spinach on your table.
Steps
Method 1 of 3: Buying spinach
Step 1. Look for spinach with green, crunchy leaves
It should look like it was just picked - strong and not dry. Buy organic, pesticide-free spinach whenever possible, as most varieties of spinach grown contain high levels of pesticide residues.
- Do not use spinach with spots or signs of rot, yellowed or brown leaves. It is very tasteless.
- 0.5kg raw spinach makes about one cup (225g) cooked.
Step 2. Inspect the stem and select the appropriate bunch
A thin and flexible stem indicates a young plant, while a thick and fibrous stem indicates a more mature and tough one. Choose spinach by checking the recipe.
- Young plants are better for salads and recipes where spinach is served raw.
- Thicker, more mature spinach should be used in food preparation.
Step 3. Avoid bags or containers with high humidity
A large amount of moisture will cause spinach to rot. It will also disappear faster if stored in a damp plastic bag.
- Make sure it is dry before purchasing spinach.
- Don't wash spinach until you need it.
Step 4. Keep in mind that fresh spinach is not always the best choice
Spinach loses its nutritional value within a few days after harvest. Canned and processed spinach is processed immediately after harvest.
Canned or frozen spinach may contain more nutrients and vitamins than fresh spinach that has traveled for miles
Method 2 of 3: Storing Fresh Spinach
Step 1. Wrap fresh spinach in paper towels and store in a clean container
Place the spinach in the fresh area of the refrigerator and store for up to ten days.
- In containers, greens will be better protected from shaking and crushing than inside bags.
- Paper towels absorb moisture and keep spinach fresh.
- Do not leave it near ethylene-producing fruits such as bananas and apples, or it will decompose prematurely. In other words, an overripe apple or rotten fruit can cause spinach to wither and rot faster.
Step 2. Store spinach in its original packaging or in a dry plastic bag if you plan to eat it within a week
This is sufficient if you eat the spinach for 3-7 days.
- Remove moisture by blotting the spinach dry with a paper towel.
- Leave a paper towel in the spinach bag to absorb excess moisture.
Step 3. Store the spinach as cool as possible, but do not freeze it
Think about where to leave the spinach in the refrigerator. At 0 ° C and below, spinach can freeze. Make sure the temperature in the refrigerator is higher than this.
- Keep the refrigerator at 4 ° C to prevent loss of folate and carotenoids in spinach.
- Storing spinach in the refrigerator will help slow the loss of nutrients. Keeping the refrigerator at 10 ° C or higher will accelerate nutrient loss.
Step 4. Freeze the spinach to store it for several months
With this canning method, spinach can be stored for 9 to 14 months. First of all, blanch the greens for one or two minutes in boiling water, and then refrigerate for about the same amount of time in a container with ice water. Empty the container and squeeze the water out of the spinach with your hands. Take a handful of spinach, squeeze it into a ball and wrap it tightly with plastic wrap, then place in a large frozen food bag. Freeze the spinach balls and thaw as a ready-to-use serving of greens.
- If you intend to use the spinach within six months, you can freeze it without blanching. Since this spinach is slimy, it is best used when boiling or baking.
- Alternatively, you can squeeze out the water and then put the spinach in freezer bags without turning them into balls.
- Use a straw to suck out all the air from the bags or vacuum sealed to prevent frostbite in the freezer.
Method 3 of 3: Eating spinach
Step 1. Consume within 2-3 days of purchase
Spinach does not last long after harvest and purchase and is best eaten fresh.
- Try chopping up spinach and adding it to soups, chili, stir-fries, or spaghetti sauces two minutes before serving.
- Add fresh baby spinach to salads.
- Add spinach to your favorite egg breakfast with other healthy vegetables.
- Use cubes of frozen spinach puree in smoothies, sauces, or stews.
Step 2. Remove the stems before washing the spinach so as not to spoil the taste of the dish
Spinach stems can be stringy, stringy, and difficult to chew. Discard the stems in a compost heap or save them to add to vegetable broth.
Fold the spinach leaf in half along the petiole, grab the bottom of the stem, and pull out towards the tip of the leaf
Step 3. Wash the spinach just before use
Wash the leaves thoroughly before cooking to remove dirt or other debris. Dry the leaves before cooking, as spinach does not need moisture to cook.
- Wash the spinach in a bowl of cold water. Leave the herbs in the water for a minute and then transfer to a colander to drain off the water. Discard water and repeat as needed.
- Wash even organic and supposedly "washed" spinach. You never know what happens during the delivery process.
- Use a lettuce spinach to blot the spinach dry with paper towels.