How to Wash Spinach the Right Way, According to a Food Scientist and a Chef

You can't go wrong with spinach. It's more flavorful than lettuce and less bitter than kale, making it a versatile addition to recipes. Spinach is also one of the best vegetables you can eat, thanks to its rich content of essential nutrients. But as with many leafy greens, spinach is a common source of food poisoning, especially since it's often eaten raw. To reduce the risk (and help your greens last longer), take the time to learn how to wash spinach properly, as explained by culinary experts.

Do You Need to Wash Spinach?

In general, yes: You should always wash spinach before eating or cooking it. "Spinach is nutrient-dense, so bacteria can grow well on it," says Rosemary Trout, DHSc, program director and assistant clinical professor of culinary arts and food science at Drexel University. It can also carry soil and debris, just like other vegetables. Washing spinach will reduce the presence of these contaminants, thereby lowering the risk of foodborne illness.

The exception is "ready to eat" (RTE) spinach, which has been pre-washed by the manufacturer. At the supermarket, this variety is sold in plastic boxes or bags (vs. loose) and typically labeled "washed" or "triple washed," according to Trout. RTE spinach does not need to be washed, she says. "In fact, there's no added benefit in doing so, and washing may increase cross-contamination."

How to Wash Regular Spinach

To wash regular-sized spinach, follow these steps:

1. Place a colander in a large bowl, then fill with cold water.
2. Submerge the spinach leaves in the water, moving the spinach around. "This removes large sediment," says Trout.
3. Drain and rinse individual leaves under cold running water.
4. Pat dry with a clean paper towel, then slice off the stems.

"While washing, make sure to [avoid patting] the spinach too hard, or you'll bruise the leaves," says Stephen Mandracchia, director of culinary operations at the Institute of Culinary Education in New York City.  

Curly vs. Flat Spinach

Overall, curly spinach should be washed just like flat spinach. However, curly spinach has a crinkled surface, making it easier to hold dirt, bugs, and other contaminants. Because of this, it's important to pay extra attention to any small crevices while washing the leaves.

How to Wash Baby Spinach

The process for washing baby spinach is similar. Here's how, according to Trout:

1. Put a colander in a large bowl. Fill with cold water.
2. Add the spinach leaves in the water and move the spinach around.
3. Drain and rinse.
4. Pat dry with a clean paper towel.
   

You can also use a salad spinner to dry the spinach. Simply "add baby spinach to the bowl and spin until dry," says Trout. However, the "stems can get caught in the salad spinner, so remove them prior to spinning," she suggests.

Tips for Washing Spinach

Wash Your Hands First

"Wash your hands before handling any food, including spinach," says Trout. This will prevent harmful bacteria on your hands from contaminating the spinach.

To do this properly, wash your hands for at least 20 seconds with soap and warm water, per the USDA. Before handling the spinach, dry your hands with a clean towel.

Avoid Washing Spinach Before Storing

Wait to wash spinach until you're ready to use it. Otherwise, washing it too early may increase bacterial and mold growth due to excess water, according to Trout.

If you must wash spinach before storing it, be sure to dry it well to keep it fresh. "If the spinach is not dried well, the addition of moisture can cause it to break down faster," says Mandracchia.

Toss Damaged Leaves

Before washing spinach, toss any leaves that are wilted, slimy, or torn. "Once leaves are damaged, bruised, or torn, bacteria can access nutrients [inside the leaves' cells]," explains Trout. This is especially likely if the leaves are held at a temperature that promotes bacterial growth (i.e., room temperature), says Trout. What's more, harmful microorganisms can infect nearby leaves, ultimately shortening the shelf-life of your spinach.