Spinach water

It usually means the cooking liquid left after spinach has been boiled or wilted, rather than juice made by blending or pressing raw leaves. It has a mild, earthy flavour and takes on some of the spinach’s colour.

Yes. Use it in place of some of the water or stock in vegetable soup, risotto or a pasta sauce; it adds a gentle spinach flavour, so taste the dish before adding extra salt.

Rinse the spinach well, then simmer it in a small amount of water for about 2–3 minutes, until the leaves wilt. Drain the liquid into a clean bowl and use it while fresh or chill it promptly.

Cool it quickly and refrigerate it within two hours. Use it within two days, and if you add it to a hot dish, reheat that dish until it is steaming hot throughout.

Yes. Freeze it in small portions in a covered container, leaving room for expansion. Thaw it in the fridge or add a frozen portion straight to soup or a sauce.

No. Spinach water is the liquid from cooking the leaves; spinach juice is made by blending or pressing them, usually raw. Juice has a fresher, more pronounced leafy taste, while cooking water is milder.