A member of the goosefoot family, spinach is closely related to beets, chard, and quinoa. There are three basic types: savoy (curly leaves), flat-leaf (spade-shaped leaves, easier to clean), and semi-savoy, the most common kind, with slightly crinkled leaves. The various types are pretty much interchangeable in the kitchen.

Culinarily Speaking: An excellent salad green, spinach is also easy to cook. The secret is to cook it quickly, with a minimum of additional liquid, if any. It cooks way down in volume, so always use more than it seems like you should. Buying and Storing: Look for dark green leaves with no yellowing or drying, and no slimy parts. Also avoid leaves that are wilted or damaged. Store airtight in the refrigerator, in as dry a wrapping as possible. If storing in a plastic bag, be sure both spinach and bag are dry, and leave some air in the bag. Even with these measures of care, fresh spinach will only keep a few days, especially if you are going to serve it in a salad, for which it must be ultra-perfect.

Nutritionally Speaking: Spinach has some iron (although not as much as was once believed) and chlorophyll. It is a fine source of Vitamin A (beta carotene), and has good amounts of folic acid and Vitamin C, when eaten raw. Spinach is also a mild, natural laxative and cleanser of the digestive tract.