Spinach.

This is full grown spinach, sold in Thailand as puay leng. The leaves are dark green and smooth, larger and a bit firmer than baby spinach, on stems that often turn pink near the root. The taste is mild with a faint bitter edge that comes through more once it's cooked. Like all spinach it shrinks a lot in the pan, so a bunch that fills a bag will feed fewer people than it looks like it should.

Ways to use it

• Make a clear soup with minced pork and garlic oil, adding the spinach right at the end.
• Stir fry it quickly with garlic, then season with a little soy sauce.
• Blanch it, squeeze it dry and dress it with sesame oil and toasted sesame seeds.
• Chop it into an omelette, or fold it through a pasta sauce until it just wilts.
• Bake it into a pie or quiche after cooking off the extra water.

Storing it

Store it as you would any leafy green: unwashed, in a container lined with paper towels, in the fridge drawer, and cook it within 1 to 2 days. Grit tends to sit near the base of the stems. Swish the leaves in a bowl of water, then rinse under running water before cooking.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.