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Spinach can be eaten raw, steamed, sauteed, or baked in pies and bread, tossed through pasta, cooked in curries and blended in soups. It pairs brilliantly with soft cheeses like ricotta and feta in lasagne and spanakopita.

The darker the green, the more nutritious the leaf.

Selecting Tips

Look for deep green leaves that are tender, and avoid leaves that are discoloured, limp or wilted.

Make sure you wash spinach well as grit and sand gets stuck amongst the leaves. The best way to do this is to give it a soak in a bowl or in a clean sink (swishing it around a few times) or with a salad spinner.



Health Benefits

Spinach has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium and potassium.