Soak in a basin of cold water to remove sand and grit. Change water several times or until the bottom of the basin is free of residue. Dry on clean towel, bag and refrigerate. Use within several days.

Spinach suffers greatly from overcooking. Cook gently, over low to moderate heat.

It matches up well with butter, cream, yogurt, eggs, cheeses, olive oil, and with soy and tamari sauces. It also goes well with salty meats such as bacon or prosciutto and salty fish such as anchovies.

To enhance its flavor, add nutmeg, mace, fresh garlic, coarsely ground black pepper or, in moderation, fresh lemon juice.

It's also delicious eaten raw in mixed salads or in a classic spinach salad with sliced mushrooms, finely diced crisp bacon and a light mustard vinaigrette.