Spinach will keep, dry and refrigerated, for one week.

Spinach can be eaten fresh or cook and stands up well to heat, baking and sautéing. Use as in a salad mix or as a dark, leafy green. It is highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chilies and soy. 

An excellent source of antioxidants, Spinach has four times the beta carotene of broccoli. Its high lutein content helps to lower cholesterol and aid in eye health. Spinach also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.