Harvesting spinach –

Timing: Harvest spinach leaves when they reach 4-6 inches in length, usually 37-45 days after planting. Pick before the plant bolts (produces flower stalks) for the best flavor.
Morning Harvest: Harvest in the early morning when the leaves are crisp and have the highest moisture content

Storing spinach –

Rinse and Dry: Gently rinse the spinach leaves to remove any dirt or debris. Pat them dry with a paper towel or use a salad spinner.
Remove Damaged Leaves: Discard any wilted or damaged leaves to prevent spoilage.
Store in a Plastic Bag: Place the spinach in a plastic bag or container with a lid. Add a paper towel to absorb excess moisture.
Refrigerate: Store the bag or container in the crisper drawer of your refrigerator. Spinach can last up to a week when stored properly.
Avoid Crushing: Be careful not to crush the leaves, as this can lead to faster spoilage.

Using spinach –

Sautéed Spinach: Heat olive oil in a pan over medium heat. Add minced garlic and cook until fragrant. Add fresh spinach and sauté until wilted. Season with salt and pepper. Serve as a side dish or add to pasta.
Spinach in Smoothies: Wash and trim spinach leaves. Add a handful to your favorite smoothie ingredients. Blend until smooth. Enjoy a nutrient-packed drink.
Spinach Salad: Wash and dry spinach leaves. Combine with sliced fruits, nuts, cheese, and your favorite dressing. Toss gently to mix. Serve immediately for a fresh, healthy meal.
Spinach in Soups and Stews: Add washed spinach leaves to hot soups or stews during the last few minutes of cooking. Stir until wilted. Enhance the flavor and nutritional value of your dish.
Spinach in Omelets or Scrambles: Sauté spinach in a little oil or butter until wilted. Add to beaten eggs in a pan. Cook until eggs are set. Fold omelet or mix gently for a scramble.