South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). iGrow.org SPINACH Publication: 04-5034-2013 Should have fresh, green leaves; not limp, damaged or spotted. Leaves should be dull green on top and bright green on the underside. Available all year round. Select green, crisp leaves with fresh fragrance. Avoid limp, damaged or spotted leaves. Dry and pack fresh spinach loosely in a plastic bag and store in the refrigerator crisper; lasts 3-4 days. Use cooked or raw in salads and sandwiches. Can be steamed, boiled, microwaved, sautéed, or stir fried. Add to soups, lasagna or other vegetable dishes. Tear off the stem and separate the leaves. Place leaves in a large bowl of water; let sand drift to the bottom of the water and remove the leaves by lifting them out. Repeat until leaves are clean. Blot with paper towels to dry if eating raw. • Flat and smooth, easy to clean • Picked young as baby spinach for salads • Leaves are crinkled with some texture • Not as difficult to clean as savory • Dark green, crinkled, curly • Sold in fresh bunches for salads Smooth Leaf Semi-Savory Savory
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South Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.
This mater ia l was funded by USDA's Supplemental Nutr i t ion Assistance Program (SNAP).
iGrow.org
S P I N A C H
Publication: 04-5034-2013
Should have fresh, green leaves; not limp, damaged or spotted.
Leaves should be dull green on top and bright green on the underside.
Available all year round.
Select green, crisp leaves with fresh fragrance. Avoid limp, damaged or spotted leaves.
Dry and pack fresh spinach loosely in a plastic bag and store in the refrigerator crisper; lasts 3-4 days.
Use cooked or raw in salads and sandwiches.
Can be steamed, boiled, microwaved, sautéed, or stir fried.
Add to soups, lasagna or other vegetable dishes.
Tear off the stem and separate the leaves.
Place leaves in a large bowl of water; let sand drift to the bottom of the water and remove the leaves by lifting them out. Repeat until leaves are clean.
Blot with paper towels to dry if eating raw.
• Flat and smooth, easy to clean
• Picked young as baby spinach for salads
• Leaves are crinkled with some texture
• Not as difficult to clean as savory
• Dark green, crinkled, curly• Sold in fresh bunches for
salads
Smooth Leaf Semi-Savory Savory
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