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Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.
This means the higher the temperature, the shorter the storage time. Most dried fruits can be stored for one year at 60ºF or six months at 80ºF. Westend61 - Getty Images
Submerge the spinach leaves in the water, moving the spinach around. "This removes large sediment," says Trout. Drain and rinse individual leaves under cold running water.
Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient cold chain application. [38] Cold storage is particularly useful for vegetables such as cauliflower, eggplant, lettuce, radish, spinach, potatoes, and tomatoes, the optimum temperature depending on the type of produce.
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Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. [1] It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.
Freeze Food Scraps for Stock. Instead of throwing away the ends of onions, carrots, and celery, toss them in a freezer bag along with mushroom stems, stray garlic cloves, and herb stems.
Tetragonia tetragonioides, commonly called New Zealand spinach, [3] [4] Warrigal greens and other local names, is a flowering plant in the fig-marigold family . It is often cultivated as a leafy vegetable. It is a widespread species, native to eastern Asia, Australia, and New Zealand.