Spinach
A tender and versatile green leafy vegetable, suitable for salads, stir-fries, curries, omelettes, fillings and creams.
What it offers and why to use it
Fresh, baby or frozen. Commercially available year-round. Cooler periods in autumn, winter and spring are a reference for local outdoor crops; timing varies by region.
Vegetal, mild and slightly earthy, with a more pronounced mineral flavour in the mature leaves.
From shopping to cooking
Choose
Look for firm, dry leaves without yellowing edges or sticky patches. The smaller stems can also be eaten.
Store
Store unwashed, in a ventilated container lined with paper, and use within 2 or 3 days. Wash just before using.
Prepare
Separate the leaves, remove roots and tough stalks and keep tender stems. Wash away all grit and drain. Use baby leaves for salads or cook briefly in batches. For fillings and doughs, cool slightly and press in a sieve to remove water before mixing.
How to make the most of it
Good pairings
Pairs well with chickpeas, garlic, cheese, eggs, tomatoes, coconut, curry, lemon, nutmeg and nuts.
How to substitute it
For stir-fries or fillings, use chard leaves; cook the thicker stalks separately first. For salad, try lamb’s lettuce or rocket, which tastes more peppery. Frozen spinach works in fillings when cooked and well drained; compare drained weights.
Recipes with spinach
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