Gaby
We’ve already shared the fascinating history of spinach, and today we’ll offer tips on how to store this leafy gift from nature.
Spinach is a very delicate vegetable; it can start to spoil in less than a day at room temperature. For short-term storage, refrigerate it right away. Don’t wash it before refrigerating, since moisture speeds up spoilage.
Store spinach away from other fruits and vegetables to prevent the ethylene they emit from damaging it. Ideally, keep spinach in a bag with small holes for air circulation or in a glass jar with a lid. Under these conditions, spinach can last about two weeks. For longer storage, freeze, dry, or pickle the spinach.
Freezing
Freeze spinach while it’s fresh to retain the most nutrients. Spinach should never be refrozen. When freezing, form small portions. The shelf life of spinach in the freezer is 7–8 months.
To freeze spinach leaves, cut off the stems and keep only the undamaged leaves, rinsing them under running water. Lay the clean spinach on paper towels to dry. Blanch the leaves by pouring hot water over them. After 2 minutes, drain the water and cool the spinach. Squeeze out excess water by hand and layer the leaves in plastic wrap. Roll the wrap into a tube and freeze. This method works well for small freezers. If you have enough space, freeze spinach in vacuum bags or other airtight containers.
For spinach puree, wash the leaves thoroughly and pat them dry on paper towels. Use a meat grinder or blender to process the leaves into a smooth puree. Transfer the puree to an airtight container or vacuum bag, seal, and freeze.
One Israeli trick for freezing spinach is to spoon the puree into ice cube trays, top with water, and freeze the cubes.
Drying
Thermal processing has little effect on spinach’s beneficial properties. For dry storage, wash the leaves thoroughly and pat them dry. Leave the clean leaves in the sun to air-dry. Alternatively, dry spinach in an electric dehydrator or in an oven at 50°C (122°F) for 3–5 hours. After drying, transfer the spinach to jars or cloth bags. Store dried spinach in a dark, cool, and dry place.
Pickling
Wash the spinach leaves thoroughly and chop them. Pack the chopped leaves into a jar and sprinkle with salt: use 3–4 tablespoons of salt for every kilogram of spinach. Store pickled spinach for 1–2 months in a dark, cool place.
Here’s a more complex recipe for a hearty winter soup base made with sorrel and spinach.
Preparation for green borscht:
- spinach leaves – 300 g;
- sorrel leaves – 300 g;
- parsley greens – 20 g;
- parsley root – 20 g;
- onion – 1 piece;
- black peppercorns – 3–4 pieces;
- bay leaf – 1–2 pieces;
- salt – 1 tablespoon.
This preparation is designed for 0.5-liter jars. Wash the jars and sterilize them using your preferred method. Sort the spinach, rinse it in cold running water, and chop it. Do the same with the sorrel and parsley greens. Place the chopped greens in a deep skillet or a thick-bottomed pot and sauté them in their own juices. Wash the parsley root, boil it in a separate pot for 15 minutes, then peel and cut it into small strips. Peel the onion, slice it into half-rings, and cook until soft. Add the parsley root and onion to the chopped greens and mix. Then add salt and spices, and sauté the mixture for about another minute.
Pack the hot mixture tightly into the prepared jars. Place the jars in a pot lined with a thick cloth, fill the pot with water until it reaches three-quarters of the jar height, and cover the jars with lids. Sterilize the 0.5-liter jars for about 15 minutes. Seal the jars tightly or screw on the lids and turn them upside down until completely cool.
