Spinach is the cool-weather workhorse of the farm stand. In spring and fall, local spinach is sweet, dark green, and worth eating raw; in midsummer, it mostly bolts. Understanding that seasonality, and knowing which of the three main spinach types to use for what, is the foundation of using spinach well.
Varieties worth knowing
Baby spinach — Young, tender leaves with delicate flavor and smooth texture. Low in oxalates, no stringy stems, pleasant raw. The standard for salads and most raw applications. Available year-round from commercial growers; best from local farms in spring and fall.
Flat-leaf spinach — The classic mature spinach: broad, flat, smooth dark-green leaves on long stems. More flavor than baby spinach. Best for cooking — wilting, sautéing, adding to soups, and blending into sauces. The spinach in most Italian and Indian cooking traditions.
Savoy spinach — Crinkled, curly leaves with a bumpy texture that traps grit. Heartier flavor than flat-leaf. Holds up better in long-cooked dishes. Requires careful washing to remove soil from the crinkled surface.
Semi-savoy — Slightly crinkled, a practical compromise between flat-leaf and savoy. Easier to wash than full savoy, more flavorful than flat-leaf. Many commercial varieties fall here.
Malabar spinach — Not a true spinach (different genus) but used similarly. Thick, glossy leaves that hold up to heat and do not wilt as rapidly. More mucilaginous texture when cooked; works in soups and Indian preparations. A heat-tolerant alternative that grows in summer when true spinach struggles.
New Zealand spinach — Another heat-tolerant green used like spinach. Smaller, more succulent leaves. Produced by a different plant that thrives in warm weather. Sometimes available at farm stands in summer as a spinach substitute.
When spinach is in season
Spring peak (March – May): The finest spinach of the year. Cold nights and warming days produce sweet, tender leaves. Spinach is often among the first crops of spring at farm stands.
Fall peak (September – November): A second excellent season. Cool temperatures after summer heat produce spinach that is often sweeter than spring spinach. Light frost improves flavor.
Summer (June – August): Hot weather causes bolting — the plant sends up a flower stalk and the leaves become tough and bitter. Local spinach largely disappears from farm stands. Kale, chard, and Malabar spinach fill this gap.
Winter: With frost protection (row covers, low tunnels), some farmers grow spinach into winter. Overwintered spinach can be extraordinarily sweet — cold converts starches to sugar. A specialty item at winter farmers markets.
How to pick spinach at the market
Look for: Deep, even green color. Firm, crisp leaves — spinach wilts rapidly and a wilted leaf indicates age. Baby spinach should be tender with no yellowing. Mature spinach should have no yellowed or slimy leaves in the bunch.
Avoid: Yellow leaves (age or stress), slimy texture, or any leaves that show signs of decay. Spinach is one of the fastest-decaying leafy greens — freshness at point of purchase matters enormously.
At a farm stand: Ask when it was cut. Spinach that was harvested that morning is in completely different condition from spinach that was cut two days ago. Use it the day of purchase if possible.
How to store spinach
Spinach is the most perishable leafy green — use within 2 to 3 days of purchase for best quality. Beyond that, it deteriorates rapidly.
Unwashed: Store loosely in the crisper drawer in a bag with a paper towel to absorb moisture. Do not seal tightly — some airflow helps.
Washed: Dry thoroughly in a salad spinner. Layer with paper towels in an airtight container. Keeps 3 to 4 days when very dry.
Do not store wet spinach — moisture dramatically accelerates decay.
See the full guide to storing leafy greens for more detail.
How to use spinach
Raw in salads: Baby spinach is the standard for raw use. Classic combinations: spinach with strawberries and balsamic; spinach with mushrooms and warm bacon dressing; spinach with orange segments and red onion.
Wilted in a hot pan: Heat a dry or lightly oiled pan over high heat. Add fresh spinach and toss until just collapsed, 1 to 2 minutes. Season with salt, garlic, and a squeeze of lemon. The fastest cooking method.
Sautéed with garlic: Olive oil and sliced garlic over medium-high heat until garlic is fragrant; add spinach and cook until wilted. Classic Italian preparation. See our spinach and egg breakfast skillet recipe for a weekday application.
In eggs: Spinach in scrambled eggs, frittata, quiche, and shakshuka. Squeeze out all water from cooked spinach before adding to eggs or the result will be watery.
In pasta: Sautéed spinach folded into pasta with garlic, olive oil, and Parmesan. Spinach pasta (the green kind) gets its color from pureed spinach.
In soups: Dropped raw into soup in the last two minutes. Or frozen spinach (fully squeezed) added to blended soups for color and nutrition.
In Indian cooking: Saag (spinach cooked in spiced sauce) — with paneer (saag paneer), lamb (saag gosht), or potatoes (aloo palak). Flat-leaf or savoy spinach is traditional.
In dips and spreads: Spinach-artichoke dip, creamed spinach, Greek spanakopita (with feta in phyllo). All require well-drained, thoroughly squeezed cooked spinach.
Flavor pairings
- Garlic and olive oil — The simplest excellent preparation. Works every time.
- Lemon — Brightens spinach flavor in both raw and cooked applications.
- Feta and olives — Greek combination; the base of spanakopita.
- Parmesan — Over sautéed spinach; over spinach pasta.
- Eggs — One of the most natural pairings. Frittata, quiche, scrambled eggs.
- Nutmeg — Classic with creamed spinach; a small pinch adds depth.
- Cream — Creamed spinach is a steakhouse classic for good reason.
- Pine nuts and raisins — A Sicilian combination that balances bitter and sweet.
- Chickpeas — Spanish-style spinach with chickpeas (espinacas con garbanzos).
- Ginger and cumin — South Asian spice pairing for saag and dal with greens.