Harvest when leaves are large enough to eat, usually 3–6 inches long
Pick outer leaves first and leave the center growing
Use clean scissors or pinch leaves off at the stem
Cut leaves about 1 inch above the base
Harvest in the morning for the best texture
Avoid pulling up the whole plant unless it is fully mature
Remove any yellow, damaged, or bolting leaves
Wash leaves after harvesting
Store harvested spinach in a cool place or refrigerator immediately