Spinach

Spinach (Spinacia oleracea) was cultivated over 2,000 years ago in Iran. Cultivation of spinach began during the Greek and Roman civilizations. Our name for spinach is derived from the Persian ward "ispanai" which mean "green hand" which later became "spanachia"(Late Latin), to spinach and spinach and spinage(English). In 647 A.D. spinach was introduced into China and was then transported to Spain in 1100. The prickly seeded form was known in Germany in the 13th century and the smooth seeded form was not described until 1552. It is the smooth seeded form that is used today in commercial production. By 1806, spinach had become a popular vegetable and was listed in American seed catalogs. In the 1920’s the U.S. pushed spinach commercially, with Popeye the Sailorman cartoon being a great advocate in spinach consumption.

Spinach contains large amounts of minerals and vitamins, especially vitamin A, calcium, phosphorus, iron and potassium. Spinach also has high levels of protein. Ninety-one percent of spinach weight is water. A serving of spinach contains 3.2 grams of protein, 4.3 grams of carbohydrates, and 0.3 grams of fat. It also contains Vitamin A, and C, thiamine, riboflavin, and niacin. Calcium, phosphorus, iron, sodium, and potassium are also found in spinach greens.

Storing and Cooking

Store in a plastic bag in your refrigerator for 3 - 7 days.

Spinach is used as a leafy green and eaten raw in salads. It is also used as a cooked green (potherb) much like turnip greens or collard greens. Cooking spinach causes for a more acidic flavor, hence many recipes will call for butter or cream added to the recipe to counteract the spinach flavor. Spinach may be steamed, sauteed or braised. Please note that when cooked, spinach will shrink by 90%!

Spinach Recipes:

Spinach Cakes

Spinach Catalan

Spinach Smoothie