Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 3 weeks (spinach has a long shelf life if stored properly). Excess moisture causes rot.


Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Washing Greens

Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander. Spin greens to dry or drain as best you can and dry on towels.   


An excellent source of both Vitamin A and folacin, and a source of both fibre, potassium and Vitamin C.


Spinach originally came from Persia (now Iran) where it was known as "aspanakh".  By the 1300s, it had spread to Europe and Britain where it was popular in religious communities, particularly during Lent.  It was being cultivated in North America by the early part of the 19th century. In recent times, it has been popularized by the cartoon character "Popeye", who attributes his amazing strength to a daily diet of the green leafy vegetable.


Cranberry Spinach Salad

Prep Time:  10 Min  Ready In:  10 Min

6-8 Servings  


1 pound fresh baby spinach

1/2 cup chopped pecans, toasted (or pine nuts, walnuts, slivered almonds)

1/2 cup dried cranberries (crasins)

2 tablespoons toasted sesame seeds

1/2 cup olive oil

1/4 cup balsamic vinegar

1/4 cup cider vinegar

1/4 cup maple syrup or honey

2 teaspoons minced onion

1/4 teaspoon paprika

**optional - crumble some blue cheese over the spinach before adding the dressing - yummmm


  1. 1.In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over spinach and toss to coat; serve immediately.

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