How to select for best flavor:
Select fresh, crisp-looking bunches with dark-green leaves. Avoid dry, yellowish leaves or leaves that are wilted, slimy or turning black.
Peak of the season:
Spinach needs dry, cool weather. During the winter, the crops come from Texas and California. The crops move north during the spring and fall. The peak season is in May and June.
Nutritionally, spinach is a powerhouse. It is an excellent source of protein, iron, potassium, phosphorus, as well as vitamins A, C, and B complex. Spinach also contains quite a bit of calcium, but your body is not able to absorb most of it because of the oxacilic acid content. Cooked spinach has a higher nutritional value than raw because of concentration. One cup of cooked spinach contains about 40 calories, almost no fat and 126 mgs. Of sodium. One cup of raw spinach has about 10 calories and 43 mgs. Of sodium.
Spinach will last two or three days in the refrigerator if you don’t wash it first. If it gets wet, it starts to decay fairly quickly. Most spinach these days is fairly clean, but occasionally you will find a bunch that is sandy or gritty. If you do, trim off the roots and wash the leaves in a sink full of warm water. The leaves will float to the top and the sand will sink. Then rinse the leaves in cold water.