Salad spinach, sold in most supermarkets, are tender, young, delicately flavored spinach leaves that have been prewashed before packaging and are ready to use uncooked. The larger, thicker, more mature leaves are fine for cooking; before using, be sure to rinse them under cold running water to remove any sand, then dry. Remove and discard the stems before using all spinach leaves.

Spinach will keep for up to 4 days if stored in a sealed plastic bag in the refrigerator vegetable crisper. If the leaves seem wilted, wrap them in moist paper towels and refrigerate to revive.

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