Quick Answers
Here are some quick answers on how to prolong the life of baby spinach:
– Store baby spinach properly. Keep it in the refrigerator in a plastic bag or storage container. Make sure to remove any ties or bands holding the spinach together. This allows airflow and reduces moisture buildup.
– Don’t wash baby spinach until right before using. Washing too early causes it to spoil faster. When washing, use cold water and dry thoroughly with paper towels.
– Use baby spinach within 3-5 days. Eat older leaves first and remove any that are slimy or discolored.
– Add a paper towel to the storage container. This absorbs excess moisture and keeps spinach crisp.
– Keep the temperature low, around 32-40°F. The colder the better for spinach.
Proper Storage
The key to making your baby spinach last longer is proper storage. Here are some tips for storing spinach correctly:
Use the Refrigerator
Baby spinach is highly perishable and needs to be kept refrigerated. The cold temperature of the refrigerator between 32-40°F (0-4°C) slows down the spinach’s metabolic activities and enzymatic breakdown. This preserves nutrients and prevents spoilage. Leaving spinach at room temperature will cause it to wilt and deteriorate rapidly.
Store in Airtight Container
An airtight container creates a protective barrier that retains moisture and prevents the spinach leaves from drying out. Suitable airtight containers include plastic containers with lids, resealable plastic bags, or storage bags specifically designed for produce. Make sure to press out any excess air before sealing the container to maintain freshness.
Use Moisture-Absorbent Material
Excess moisture is one of the biggest culprits for fast spoilage of spinach leaves. Lining the storage container with paper towels or clean dish towels can help absorb any condensation or moisture buildup. This keeps the spinach crisp and extends its shelf life. You can also wrap spinach in dry paper towels before placing in an airtight container.
Remove Any Rubber Bands or Twist Ties
Baby spinach is often sold bunched together with rubber bands or twist ties. Make sure to remove these before refrigeration, as they will cause the leaves in the center to rot faster. Removing bands and ties allows for more even air circulation around the spinach for maximum freshness.
Washing and Drying Baby Spinach
Washing baby spinach properly is important for both food safety and maximizing freshness. Here are some tips:
Wait to Wash Until Ready to Eat
It’s best to avoid washing baby spinach until right before you plan on eating it. Washing too soon before storing causes excess moisture that speeds up bacterial growth and spoilage. Unwashed spinach stored in the refrigerator will last 3-5 days, while washed spinach will only last about 1-2 days.
Use Cold Water
Always wash baby spinach in cold water rather than warm water. Cold water helps maintain the spinach’s texture and slows down vitamin loss and spoilage. Fill a bowl or sink with cold water and agitate the spinach leaves to dislodge any dirt or grit.
Dry Thoroughly with Paper Towels
Make sure to dry baby spinach very well after washing, as any lingering moisture will drastically accelerate spoilage. Spread the leaves out on a clean dish towel or paper towels to absorb excess water. Gently pat away any moisture on the leaves with additional paper towels.
Repeat Washing if Necessary
If the spinach still seems gritty or dirty after the first wash, do a second cold water rinse and follow up with thorough patting dry. Check for sand or sediment at the bottom of the bowl to ensure leaves are clean.
Let Air Dry Before Refrigerating
Before returning the spinach to the refrigerator, allow it to air dry for 10-15 minutes spread out on the paper towels. This prevents excess moisture from accumulating in the storage container and refrigerator.
Storing Container in the Refrigerator
In addition to proper washing, placing the container of spinach in the optimal refrigerator location can lengthen its freshness. Here are some refrigerator storage tips:
Use High Humidity Drawers
The produce or high humidity drawers in your refrigerator are ideal for storing baby spinach. These pull-out drawers regulate temperature and airflow to maintain just the right cool, moist environment.
Avoid the Refrigerator Door
The door of the refrigerator experiences a lot of temperature fluctuations every time it’s opened. This can lead to faster moisture loss and breakdown of spinach. Keep spinach stored in the back of the refrigerator away from the door.
Monitor the Temperature
Ideally, the refrigerator temperature should be set between 32-40°F (0-4°C) for optimal spinach storage. Use a refrigerator thermometer and adjust the temperature as needed. The colder the better for spinach as long as the fridge stays above freezing.
Keep Away From Ethylene-Producing Fruits
Fruits like apples, peaches, pears, mangoes, cantaloupes, and tomatoes produce ethylene gas that shortens the shelf life of nearby spinach. Keep these ethylene-producing fruits separate from your spinach.
Signs Your Spinach Has Gone Bad
Being able to identify when your baby spinach has spoiled can prevent foodborne illness. Look for these signs:
Wilting and Limpness
Spinach leaves that are no longer crisp and perky are past their prime. Wilted leaves mean the spinach has dried out or been kept too warm. Discard any wilted, limp spinach.
Sliminess
A slippery, slimy texture on spinach leaves means bacterial growth and spoilage. Sliminess occurs when moisture gets trapped on the leaves during storage. Discard slimy spinach.
Yellow or Brown Leaves
The green color of spinach leaves will start to fade, becoming yellowish or brownish. This happens when chlorophyll breaks down. Yellow or brown leaves mean the spinach is oxidized and rotting.
Mold Growth
The appearance of fuzzy mold on spinach is a clear giveaway that it has spoiled. Mold grows from excess moisture and breakdown of the leaves. Discard spinach with any mold immediately.
Rancid Smell
Fresh spinach has a fresh, earthy smell. If the spinach develops an unpleasant, rancid, sulfurous odor, it means spoilage bacteria are present. Spinach with a bad smell should not be eaten.
Quick Spoilage After Washing
If your spinach goes bad within a day or two of washing it, the excess moisture is causing it to deteriorate faster. Dry leaves more thoroughly before refrigerating.
Maximizing Shelf Life When Eating
Once you’ve brought your spinach home from the store, there are still some care steps you can take to maximize its usable life:
Use Older Leaves First
When you initially open or wash your spinach, try to use the older outer leaves within the first 1-2 days before they can degrade further. This leaves you with the newer, younger leaves that will last a few more days.
Remove Damaged Leaves
Inspect each bunch and remove any leaves that are discolored, wilted or slimy. Discarding these leaves prevents rot from spreading quickly to the healthy leaves.
Re-wash Before Re-refrigerating
If you don’t end up eating all your spinach within a couple days, give it a cold water re-wash and dry before placing it back in the fridge. This refreshes the leaves.
Blanch and Freeze Leftovers
Blanching remaining spinach in boiling water for 1 minute then freezing preserves it for use in cooked dishes for 3-6 months. Frozen spinach loses texture for raw eating.
Cook Spinach for Longer Storage
Cooking spinach allows it be safely stored in the refrigerator 3-5 days. Saute spinach thoroughly until wilted then store in a covered container. Use in other meals like omelets, pasta, or pizza.
Types of Baby Spinach
There are a few different varieties of baby spinach, each with their own subtle characteristics:
Flat Leaf Baby Spinach
This most common type has smooth, broad, tender leaves. It has a mild sweet taste perfect for salads and sandwiches. The flat leaves are easy to wash and dry.
Savoy Baby Spinach
Savoy spinach has crinkly, curly leaves. The crumpled texture makes it more heat tolerant when cooking but also slightly harder to wash. It has a more pungent, earthy flavor.
Bloomsdale Baby Spinach
This type has crinkled leaves like Savoy but is more compact and uniform. It has a hearty texture and holds up well when cooked. Bloomsdale has a rich, deep spinach flavor.
Space Baby Spinach
Space spinach has smooth, triangular, dark green leaves. The leaves are more petite and tender compared to flat leaf spinach. It has a subtle sweet taste.
Tyee Baby Spinach
Tyee spinach has rounded, crinkled leaves. It has excellent bolt resistance, meaning it grows uniformly without early seed development. Tyee has a soft texture and mild taste.
Nutrition & Health Benefits
Getting to know the nutritional value and health benefits of spinach can provide extra motivation to keep this healthy green on hand. Here are some facts about spinach nutrition:
Low in Calories
Spinach provides only 7 calories per cup of raw leaves. This makes it a great base for low-calorie salads and recipes. Spinach helps you feel satisfied without overeating.
High in Vitamin K
A cup of raw spinach provides 145% of your daily vitamin K needs. Vitamin K promotes bone and heart health and boosts brain function.
Great Source of Vitamin A
Spinach is an excellent source of vitamin A from compounds like beta-carotene. Vitamin A keeps your immune system strong and supports good vision.
High in Folate
Raw spinach contains 66% of the daily recommended intake for folate per cup. Folate is a B vitamin that prevents certain birth defects and supports heart health.
Contains Antioxidants
Spinach contains antioxidants like lutein, zeaxanthin, and quercetin. These compounds fight free radical damage and may help lower disease risk.
Good Source of Iron
The iron in spinach builds healthy blood by carrying oxygen. One cup provides 5% of your recommended daily iron intake.
Rich in Vitamin C
With over 20% of your daily vitamin C needs per cup, spinach supports immunity and skin health. Vitamin C also enhances iron absorption.
Frequently Asked Questions
Many people have questions when learning how to best store spinach. Here are answers to some common FAQs:
Why does my spinach go bad so quickly?
Spinach leaves are highly perishable. Common causes of fast spoilage include inadequate drying after washing, storing in a too warm refrigerator, using a container with no moisture barrier, or damage to the leaves.
Can I freeze my spinach to make it last longer?
Yes, blanching spinach in boiling water then freezing it can preserve spinach for 3-6 months. However, freezing causes texture changes that make spinach better for cooked dishes rather than raw salads.
Should I remove the stems when storing spinach?
It’s best to leave spinach stems intact for storage. Removing the stems causes the leaves to deteriorate faster. Simply trim stems before eating the spinach.
Can I just keep spinach at room temperature on my countertop?
Never leave spinach at room temperature, as this causes extremely rapid moisture loss and growth of bacteria that could make you sick. Spinach must be kept chilled.
Does rinsing spinach with vinegar help keep it fresh?
Vinegar does not significantly lengthen the shelf life of spinach and may cause subtle flavor changes. Simply wash spinach in plain cold water and dry thoroughly.
Conclusion
Getting your spinach to last for a full week takes a little extra care. The keys are starting with fresh spinach, washing it properly without excess moisture, thorough drying, storing in an airtight container in the correct refrigerator location, and monitoring its condition daily. With the right storage methods, you can enjoy crisp, fresh-tasting spinach for 3-5 days or more. Making spinach last longer will ensure you reap all its nutritious benefits while reducing food waste.
