Spinach is a verdant green delivering delicious, dim green, spoon-shaped leaves. It offers a subtle, yet decisive vegetal flavor frequently with iron or metallic notes. Potentially on classification and growth, Spinach can be sweet, natural, nutty and even tangy.
Use as in a plate of mixed greens blend or as a dim, verdant green. It is profoundly adaptable and matches well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and new cheeses. Flavor with Indian or Middle Eastern flavors, creams, ginger, garlic, shallots, chilies and soy.
Eating baby spinach raw is in fact the best way to maximize its nutritional value. This super green is packed with antioxidants (beta carotene and lutein), vitamins (A, B and C) and minerals (calcium, potassium and iron) that may be reduced or destroyed by the cooking process. However you choose to prepare it, spinach is high in fiber, low in calories and wonderfully fresh and delicious on its own or in your favorite recipes.
Spinach will keep, dry and refrigerated, for about fourteen days (2 weeks).