Spinach is originally from Iran, but made it’s way through to China in the 7th century, introduced to Spain in the 7th, and then spread throughout Europe and Britain in the 1300s. By the 19th century it was being cultivated in North America. Spinach thrives in temperate climates, making Canada and the United States well suited for its cultivation.
There are three types of spinach generally available: savoy, smooth-leaf, and medium-leafed. Savoy has crispy, creased curly leaves with a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaved. Medium-leafed in similar in texture to savoy, but is not as crinkled in appearance.
- Long Standing Bloomsdate
- Cold Resistant Savoy
Smooth-leaf spinach if often sold in bunches, while Medium and Savoy varieties are found loose or washed and partly stemmed in plastic packages.
Store spinach in a plastic bag; be sure to wrap the bag tightly around the spinach, squeezing out as much of the air as possible.
Store in the high humidity drawer of your refrigerator, and keep for up to 5 days.
Cook spinach gently, over low to moderate heat.
Boiling will free up acids, and will bring out a sweeter taste from the spinach. Add the spinach to a pot of boiling water and only boil for 1 minute.
Spinach is also great eaten raw in various salads.
- Berry Green Smoothie
- Black Beans with Mojo Sauce
- Cherry-Peach Smoothie
- Layered Eggplant and Zucchini Casserole
- Paleo Spinach Salad
- Parmesan Pumpkin and Spinach Quinoa
- Pesto Chicken Alfredo Pasta
- Spinach and Pancetta Tartines
- Spinach Dip Wreath
- Spinach Ohitashi
- Sweet Potato Curry with Spinach and Chickpeas
- Turkey Hummus Spinach Wraps
|May to October|
Nutrition per 250 mL spinach (32 g), raw:
|Total Dietary Fibre||0.7 g|
|Vitamin C||9 mg|
Provided by Health Canada