This type of spinach is identified by its dark green, slightly oblong, spade leaf shape with a faintly bitter flavor. The plant is naturally rich in vitamins A and C, folate, calcium, and iron, These tender baby leaves have a slightly bolder taste than larger, mature spinach. They are delightful used in a salad or added to many cooked dishes. Toss with warm dressing, or sauté with olive oil to release even more flavor. Its zesty finish goes especially well with garlic flavors.
How to Store
– Store in the coldest area of the walk-in cooler. Kitchen heat will cause yellowing and wilting and moisture release almost immediately.
– Store in the original container and in the original sealed plastic bag to protect.
– Do not stack heavy objects on top of cases or allow crushing.
– Keep exposed product away from drafts from the cooler fan. Spinach is highly susceptible to dehydration damage.
– Spinach is extremely susceptible to ethylene damage. Store unprotected product away from ethylene-producing fruits where possible. Ethylene damage will appear as yellowing.
– Follow good rotation practices, first shipments received should be used first.
– Spinach has an expected shelf life of 4-5 days.
– Do not place case or raw product on non-sanitized kitchen counter tops to prevent cross contamination.
– Limit the time the product is out of refrigeration, do not allow the unused product to reach room temperature.
– Prepare as needed. Try not to use a product from the previous day.
– Rinse thoroughly prior to use.
– Store prepped product immediately into refrigeration (covered) upon completion of the prep.