Spinach is a sweet, tender leafy green. Depending on variety, it can be rounded or pointy, but both are good. It usually tastes best when the weather’s been cool.
Spinach will last up to a week in an unsealed bag in the fridge. Avoid washing until right before you use it, as water makes it deteriorate faster.
To freeze, blanch it (dip briefly in boiling water) and place in an airtight container.
Like other tender leafy greens, spinach is best cooked very little. Eat it fresh in a salad, or add it to a dish for just the last few minutes of cooking. Use it fresh in pesto as a cheaper, more mild flavor.
Spinach is also great in scrambled eggs. Put chopped spinach in the pan before the eggs, cook until wilted, then add eggs.