Baby spinach is spinach picked at a young stage, usually 10-30 days after planting, giving smaller, more tender leaves with a milder, sweeter flavor than mature spinach. It's used raw in salads and sandwiches, or cooked briefly, since the thin leaves wilt in seconds when sautéed or added to hot dishes like pasta, omelets, and quiches. Its mild flavor pairs well with citrus, nuts and seeds, cheeses like feta and Parmesan, eggs, garlic, tomatoes, and mushrooms. Unlike mature spinach, it rarely needs stemming or chopping before use.