Spinach (Spinacia oleracea)
Other names: Spinacia glabra, Spinacia inermis, Spinacia spinosa, Obione stocksii, spinach
Harm score: 1 (Natural substances)
Spinach (Spinacia oleracea), also known as Spinacia glabra, Spinacia inermis, Spinacia spinosa, Obione stocksii or spinach, is a valuable annual plant that is popular not only among gardeners but also among many cooks and gourmets. Its origins can be traced back to the West and Middle East, but today it is grown virtually all over the world. Spinach is characterised by its deep green colour, which indicates a high content of chlorophyll, vitamin C, K, A, magnesium, iron and other important minerals and vitamins. Although spinach needs plenty of light to grow properly, it is suited to slightly cooler weather and can tolerate mild frost, making it an ideal plant for spring and autumn planting.
As spinach is a very variable plant, it finds a wide range of uses in the kitchen. Fresh spinach leaves can be found in various types of salads, where they are paired with a wide range of other ingredients, from tomatoes, to chicken, to various types of cheese. In cooked form, spinach forms the basis for various sauces, soups, fillings for lasagne or pasta, or as a side dish for grilled dishes. Last but not least, spinach is also used in smoothies, where it enriches drinks with vitamin B and other minerals. Spinach is also often dried and frozen for long term storage, so that its benefits can be reaped even when it is not in season. Because of the significant amount of iron that spinach contains, it is also often recommended in the diet for athletes or for people suffering from anemia.
Spinach (Spinacia oleracea) can be found in the following products
