Spinach

Appears in

Published 2025

Identification: A tender, dark green leaf, probably the most popular of leafy vegetables after lettuce.
Related Varieties: Two main types are curly‐leafed and flat‐leafed.
Evaluation: Look for fresh, crisp, dark green leaves. No rot or slime or badly bruised leaves.
Preparation: Remove stems and damaged leaves (Fig. 11.14). Wash in several changes of water. Use a large quantity of water and lift spinach up and down to float off sand and dirt. Lift from water and drain well.
Percentage Yield: 50–70%