English spinach is a leafy green vegetable grown for its masses of leaves which are eaten cooked or raw. It has bright green, thick, soft, oval to arrow-shaped leaves and green stems, both of which are eaten. It has a delicate flavour and is most flavoursome from May to October. If the leaves are picked when they are still young, they are called ‘baby spinach’.
It's an excellent source of vitamin C, folate and beta-carotene. It's also a good source of dietary fibre. Spinach is also a rich source of antioxidants.
Before cooking, you would need to wash thoroughly as leaves can be gritty.
HOW TO PICK
Look for bright green, fresh leaves with crisp stems. Avoid the ones that are looks wilted or discoloured.
HOW TO STORE
Remove the string from the bunch and refrigerate in a plastic bag in the crisper for up to 3 days. Never wash before storing.
