ICYMI: spinach is in season

  • Share this story
ICYMI: spinach is in season

We’re buying, cooking and eating with spinach right now and you should be, too. This is your in-season guide to this wholesome leafy green.

Spinach is a powerhouse leafy green that is a great source of vitamins A, B, C, K, magnesium, iron and folate and dietary fibre.

Did you know? Spinach contains the same amount of iron as other leafy green plants such as kale, collards, broccoli, rabe, cabbage and chard. The source behind the myth that it contains large amounts of iron was the result of a 1930s study in which a decimal point was misplaced leading researchers to believe that spinach contained ten times more iron than any other plant.

When buying spinach, keep this in mind:
Whether you’re buying a bag or a fresh bunch, make sure that the leaves firm and dry; wet leaves will wilt quickly.

How should you store spinach?
It is best to store spinach in the fridge. To prevent wilting, store the leaves on kitchen paper in a sealed container. Fresh spinach can last up to 7 days if stored this way.



Love creamed spinach but not a fan of it’s richness? Use Ayrshire full-cream yoghurt instead.

Pro-tip: For a balanced flavour add a little smoked chillies to the yoghurt.

Get the creamed spinach with smoked chilli-yoghurt recipe here.


A simpler take on the novel surf-and-turf concept – this anchovy-spinach sauce will be a satisfying addition to a tender steak.

Get the steak with anchovy-spinach sauce and matchstick fries recipe here.


This is a great way to use up leftover spinach before it wilts. Plus, the blender does all the heavy lifting.

Pro-tip: It makes for a perfect smear for sarmies: toss with fresh pasta or serve as a dip alongside crudités.

Get the spinach-and-pistachio pesto recipe here.


We love a good fritter, even a savoury one. If you are longing for a plump and basically guilt-free fritter recipe (they’re made with spinach leaves and cauliflower florets) – this is for you!

Pro-tip: Serve with a squeeze of lemon juice and pomodoro sauce for ample dipping.

Get the spinach-and-cauliflower fritters with pomodoro sauce recipe here.


It takes some effort, but rolling up cooked spinach and ricotta into these tasty little morsels will be worth it. Plus, it’s vegetarian!

Pro-tip: Serve with fresh salsa verde for an extra punch of freshness.

Get the spinach gnocchi with salsa verde recipe here.


This spinach-and-sweet potato soup is our suggestion for a wholesome weeknight pick-me-up.

Pro-tip: It takes only 35 minutes to whip up, perfect for weeknight cooking.

Get the spinach-and-sweet potato soup recipe here.

Discover more delicious ways with spinach here.

Melissa Scheepers Article by: Melissa Scheepers

Woolworths TASTE’s online content producer has faced constant temptation since joining the team last year. When she’s not thinking about her next meal (it’s usually a variation of a cheese toastie), she’s researching the best cooking methods for her next article.

Social Media

You might be interested in...