Wash well to remove any grit and dirt; it's best to put the leaves in a large bowl of water and let any dirt sink to the bottom. Toss raw into salads, or wilt into soups, sauces and curries at the last moment for a burst of green freshness. For a simple side, wilt spinach with a grating of nutmeg, salt and pepper, and a squeeze of lemon.
Delivered from our farm, so wash before cooking.
Country of origin
Grown in France.
How it's grown
The first sowings of true spinach are normally made in March and, with the protection of fleece, can be ready for harvest in early May. With the mild autumn characteristic of South Devon we are normally able to continue harvesting into November and sometimes December.