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Storage:
To store spinach, wash the leaves in a sink of cold water and dry in a colander or salad spinner. However, do not store spinach more than a few days if you want to retain its nutrients. According to research done by Penn State, spinach can lose nearly half its folate under refrigeration at 39 degrees F after seven days. When you factor in likely warmer temperatures during shipping, this loss can be even more substantial. The study also noted significant losses of carotenoids necessary for vitamin A..

Nutrition:
A half cup of just picked spinach contains significant amounts of potassium, iron, folate, vitamin K and vitamin A. To increase your body's absorption of the iron in spinach, combine it with vitamin-C rich foods like tomato, orange, or lemon.

Preparation:
Trim off longer stems. Use young spinach fresh for salads. Steam or stir-fry more mature leaves. Note: Spinach, like many other greens, shrinks substantially when cooked, so plan accordingly.

Recipes:
See Lettuce and Greens.

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