Organic baby spinach is young spinach, harvested a few weeks after sowing while the leaves are small, smooth, and tender. Early picking keeps the leaves mild and slightly sweet, with none of the thick stems or crinkled texture of mature spinach, so they go straight into salads with no chopping or trimming. Spinach is a cool-weather crop at its peak in spring and fall. Use it raw as a salad base, pile it onto sandwiches, blend it into smoothies, or wilt it into pasta, eggs, and soups in the last minute of cooking, since baby leaves collapse in seconds. A generous pile cooks down to a few spoonfuls, so plan on more than looks reasonable. It pairs especially well with lemon, garlic, feta, and eggs.