|
MassGrown main page
Produce Tips
|
Produce Tips
Spinach
To the Chinese this vegetable was once known
as the "herb of Persia"; many Americans remember it as Popeye's
favorite. By whatever name, though, the dark green, curly leaves of the
spinach plant provide nutrition in the diet and variety to the menu.
- Choose spinach that is clean, fresh,
young, tender and of a good green color. Avoid large leaves that are
yellow, discolored, wilted, bruised or crushed. 1 pound of fresh spinach
will yield about 4 1/2 -cup servings of cooked spinach. 1 bushel
(18 lbs.) yields about 12 to 18 pts.
-
- Spinach is one of the most perishable commodities and is therefore not
stored for long periods of time. For best results, store in the crisper
section of the refrigerator, or in plastic bags up to five days.
|
On this page:
Related links
|
