Harvesting spinach at the right time and handling it correctly is the key to ensure that it keeps its flavor, nutrition and freshness. Here are some tips on when and how to harvest spinach, and how to handle and store it:
Timing of harvest: Spinach is typically ready to harvest 4-6 weeks after planting, or when the leaves are large enough to be picked. The best time to harvest is in the morning, after the dew has dried but before the sun gets too hot.
Method of harvest: To harvest spinach, use a pair of scissors or a sharp knife to cut the outer leaves from the plant, leaving the center leaves to continue growing. Harvest only the amount of spinach you need, leaving the rest on the plant to continue growing.
Handling after harvest: After harvesting, gently wash the spinach in cool water to remove any dirt or debris. Then, pat it dry with a clean towel or use a salad spinner to remove excess water.
Storage: Store the spinach in an airtight container or plastic bag in the refrigerator. Spinach will keep for up to a week in the refrigerator.
Freezing: Spinach can also be frozen for later use. Blanch the spinach for 2 minutes in boiling water, then immediately place it in an ice bath to stop the cooking process. Once cool, remove the spinach from the water, drain it, and pack it in airtight containers or freezer bags. Frozen spinach will keep for up to 8 months.
By following these tips, you can harvest spinach at the right time and handle and store it properly to ensure that it retains its flavor, nutrition, and freshness.