With scissors, cut off the outer leaves as soon as they are big enough to use in salads. To encourage another crop of leaves, cut the entire plant about an inch off the ground. When the plant begins to send up a tall central stem, it is time to harvest the entire plant because the spinach is about to bolt (produce seeds).

Spinach requires careful washing. The best way to do this is in your sink, with cold water. Swish the Spinach around, then allow the dirt to settle to the bottom. When the dirt has settled, lift the spinach out of the water and put into a colander. Clean out the sink, fill with fresh water, and repeat. If you are serving the spinach fresh, dry the leaves in a salad spinner. If the spinach has large stems, you may wish to remove them. Just hold the stem in one hand and tear off the leafs with the other. Because spinach gives off a lot of water as it cooks, it is often blanched in boiling water for about 30 seconds. When it has wilted, take it out and drain it. To eliminate even more water, squeeze it with your hands.

• Blanching: 30 to 6o seconds
• Steaming: 3 to 5 minutes
• Sautéing or stir-frying: 4 to 6 minutes