When to Wash

• Spinach stores best when it is left unwashed. Moisture trapped in the leaves after washing can speed spoilage and mold growth if the leaves aren't completely dry before placing them in the refrigerator. Pull out only the spinach you need from the bunch and wash it right before you prepare or serve it to ensure it remains at the best quality. Spinach can last up to four days in the refrigerator crisper drawer when it is left unwashed.

A Quick Rinse

• If you purchased bagged spinach, it likely was washed before packaging to remove most of the grit. This spinach only needs a quick rinse in cool water before you use it. Hold the spinach bunch by the stems and rinse it under running water. Alternatively, place the spinach in a colander and run cool water over the leaves. Drain the leaves completely before serving or cooking them.

Grit Removal

• Fresh spinach contains a lot of grit and soil trapped within the leaves. Separate the bunch before you begin washing so grit doesn't remain trapped inside the foliage. Fill a bowl with cold water and submerge the spinach. Allow it to soak for a minute or two, then swish it around to dislodge the grit. It's best to dump the water and rinse again in fresh water one more time, especially with homegrown or farm-stand spinach.

Drying and Storage

• Spinach requires drying unless you are boiling it or using it in a recipe where the additional moisture won't compromise the rest of the dish. You can shake the excess moisture off the leaves by hand if you don't need the leaves perfectly dry. If you prefer dry spinach, blot the leaves with a towel or dry the spinach in a salad spinner. If the spinach has tough stems, trim these from the leaves after washing but before cooking or serving.