Spinach is a vegetable that is widely known and originated in Persia. Popeye character was created to encourage children to eat spinach because spinach is very good for health! To keep your spinach fresh, you must first choose a high-quality spinach, then store it in a clean, cool, dry container. After that, you can cultivate it however you like! From pasta to smoothies, spinach provides an extra boost of vitamins A, C, E, and K. Spinach is a superfood that's low in calories and can boost your immune system!
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Method 1 of 3: Buying Spinach
Step 1. Choose spinach leaves that are green and fresh
Spinach that is still fresh will look like freshly picked, upright, and not wilted. If possible, buy organic spinach that does not contain pesticides because ordinary spinach has a fairly high pesticide residue.
- Discard spinach leaves that are stained or showing signs of rot, yellow or brown. Leaves with characteristics like this are not appetizing.
- 450 grams of raw spinach will be about one glass of squeezed cooked spinach.
Step 2. Check the stems and buy as needed
Slender and flexible stems indicate young spinach, while thick, fibrous stems indicate mature and stronger plants. Purchase according to the recipe you want to follow.
- The young plants are suitable for salads and recipes that call for the spinach to be served raw.
- Thick-stemmed mature spinach should be used for cooking dishes.
Step 3. Avoid using bags or containers with excessive moisture
Excess moisture will cause the spinach to rot. Spinach will also not last long if stored in a wet plastic bag.
- Make sure the spinach is dry before buying.
- Don't wash the spinach before it's going to be used.
Step 4. Keep in mind that fresh spinach is not necessarily the best choice
Spinach loses its nutritional value a few days after harvest, while canned and processed spinach is processed immediately after harvest.
Canned and frozen spinach likely has more nutrients and vitamins than fresh spinach that has come a long way
Method 2 of 3: Storing Fresh Spinach
Step 1. Store fresh spinach in a clean container wrapped in paper towels
Place the container of spinach in the refrigerator in a special vegetable drawer to keep it for up to 10 days.
- The purpose of the container is to protect the vegetables from being moved or crushed as if they were stored in a bag.
- Paper towels absorb moisture, so the spinach stays fresh.
- Don't store spinach near fruit that emits ethylene gas, such as bananas and apples, if you don't want the spinach to go bad prematurely. This means that overripe apples or rotten fruit can cause spinach to wilt and rot more quickly.
Step 2. Store spinach in the original manufacturer's packaging or in a dry plastic bag if you plan to store it for no more than a week
This storage method is good for spinach that will be consumed within 3 to 7 days.
- Make sure you have dried the spinach by patting it with a paper towel to remove any moisture from the vegetable.
- Keep the paper towels together with the spinach in the bag to absorb the excess water.
Step 3. Store the spinach as cold as possible but not until frozen
Be careful when storing spinach in the refrigerator as it will freeze if stored at 32ºF or below. Make sure your refrigerator temperature is more than 0ºC.
- Keep the refrigerator temperature at 4 degrees Celsius to prevent spinach from losing its folate and carotenoid content.
- Storing spinach in the refrigerator will retain the nutrients contained in it longer. A refrigerator with a temperature of 10 degrees or above will run the risk of quickly removing the nutritional content of spinach.
Step 4. Freeze spinach for storage for several months
With this method, you can store spinach for nine to 14 months. First, submerge the vegetables in boiling water for a minute or two, then cool them in an iced water bath for a few minutes. Drain and squeeze the water from the spinach by twisting it with your hands. Take about a handful of spinach and roll it into a ball, then wrap it in plastic food wrap. Place in a large frost-resistant plastic bag, store in the freezer. Defrost frozen spinach balls before using.
- If you will be eating spinach within six months, you can freeze it without blanching it first. Freezing spinach without blanching will result in a slightly slimy product when thawed and is good for cooked or baked recipes.
- You can also squeeze out the water before putting the spinach straight into a frost-resistant plastic bag, without turning it into balls first.
- Use a straw to suck the air inside the plastic so that it becomes an airtight package to prevent freezer burn (food changes color and becomes dry from freezing).
Method 3 of 3: Eating Spinach
Step 1. It is recommended that spinach be consumed within 2-3 days of purchase
Spinach doesn't last long after it's picked and sold, and is best eaten fresh.
- Try chopping up the spinach and adding it to soups, chilies, stir-fries, or spaghetti sauce two minutes before serving.
- Add fresh baby spinach to your salad.
- Add spinach to your favorite egg dish for breakfast along with other healthy vegetables.
- Use ice cubes made from pureed spinach for smoothies, sauces, or stews.
Step 2. Separate the spinach leaves from the stems before washing them for a delicious meal
Spinach stalks contain fibers that are stiff, like threads, and are not easily chewed. Remove the stems to use as compost, or save them to make vegetable stock.
Fold the spinach leaves to follow the bones of the leaves, hold the base of the leaf and then pluck it towards the tip of the leaf
Step 3. Wash spinach only when it is going to be used
Wash spinach leaves thoroughly before cooking to remove dirt and other debris. Dry the leaves before cooking, as spinach does not require water to cook.
- Wash the spinach by rubbing the leaves in a basin of cold water. Soak spinach for one minute, then remove and drain. Discard the water and repeat until clean.
- You should still wash organic spinach and spinach that "said" has been washed. We never know what happens during the shipping process.
- Use a salad spinner to remove any excess water from the paper towel-dried spinach.
