Spinach

Nutritional value per 100 g (3.5 oz) Spinach, raw

Description and History

Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as chard and beets. There are three different types of spinach generally available. Savoy has crisp, creased curly leaves that have a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. Baby spinach is great for use in salads owing to its taste and delicate texture. Spinacia oleracea is the scientific name of this leafy vegetable.

Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.

Uses

▸Use fresh leaves in salads.

▸Add to soups, stews, stir-fries, or casseroles

▸Sauté with onion, garlic, and curry spices

Storage Tips

Unwashed spinach can be stored in a plastic bag in the refrigerator for up to one week. Spinach may be frozen for long term storage and future use in cooked dishes. Blanch the spinach for 1-2 minutes and then rinse with cold water and drain before packing in air-tight containers.

Cooking Tips