Spinach

Mild, slightly sweet, and earthy with a faint metallic finish. It has a clean, green taste that takes on the flavours of whatever you cook it with.

Spinach gives you folate, which makes good red blood cells and keeps your immune system ticking over. It's also stuffed with vitamin K, useful for blood clotting and keeping your bones strong. Wilt it quickly; don't boil all the goodness out.

Look for vibrant green leaves that look plump and hydrated. If the bag is full of yellowing leaves or slimy wet spots, leave it on the shelf.

Smaller baby spinach leaves are tender and sweet, while the larger, crinkled English spinach leaves have a deeper flavour and hold up better to long cooking.

Moisture is the enemy. Store it in the fridge in a container or bag lined with a piece of paper towel to soak up any dampness.

If you bought it in a bag, don't open it until you need it, as the modified atmosphere inside keeps it fresher for longer.

Eat the young leaves raw in salads or toss them into a hot pan with a little butter and garlic.

Spinach wilts in seconds, making it the ultimate last-minute addition to curries, stews, and pastas. Just remember that it shrinks significantly; a giant bag will barely yield a side dish for two once the heat hits it.