HOME

• UK/Ireland
Canada/USA

________________________________________________________________________

eat spinach

The distinctive, slightly bitter/metallic flavour of spinach makes it something of a 'love it or hate it' food. If you're in the 'love it' camp, try one of our PICK OF THE RECIPES and prepare to love it even more.

Spinach is available year-round, but the freshest, tenderest spinach is most easily obtainable in the spring.

HISTORY

It is thought that spinach was first cultivated in southwest Asia.  Trade routes through the Middle East took it to North Africa, from where it was introduced to Europe by the Moors by the twelfth century.

A cookbook belonging to King Richard II demonstrates that spinach was grown in England in the fourteenth century.

BIOLOGY

Spinach (Spinacia oleracea) is a flowering plant belonging to the family Amaranthaceae.

NUTRITION

Spinach is well known for its nutritional qualities.  Although it does contain high levels of iron and calcium, the presence of oxalic acid binds these minerals in a form that cannot be absorbed by the body.

But spinach IS very good for you.  Vitamins A and C are present in significant amounts, as are several antioxidants and folic acid.

TIPS

BUYING
Spinach has a high water content and so reduces to around a quarter of its size when cooked.  Buy lots.

Pick dark green, thin-stemmed leaves with no signs of wilting or yellowing.

STORING
Keep in a plastic bag in the fridge for three to four days.

PREPARING
Give leaves a good wash in a sinkful of lukewarm water to remove any traces of grit (if bought from a farmers' market) or chemicals (if bought from a supermarket), changing the water two or three times.  Drain, or dry in a salad spinner if the leaves are to be eaten raw.  Cut out any thick stems.

Spinach can be steamed in the water clinging to the leaves after washing.  Give them 5 to 10 minutes in a large saucepan. Sauteeing and microwaving are also good cooking methods.

Raw spinach is excellent in salads and, like watercress, has a natural affinity with bacon.  Spinach also pairs beautifully with smoked haddock and with cheese, especially feta.

OTHER STUFF

In French cuisine the term 'à la florentine' indicates dishes featuring spinach.

PICK OF THE RECIPES

in season:

january
february
march
april
may
june
july
august
september
october
november
december

ONLINE

• Spanakopita

• Smoked Haddock with Flageolet Beans and Mustard

• Ravioli with Walnut, Spinach and Porcini

IN PRINT

• Spinach Pilaf
  Falling Cloudberries

• Baked Eggs with Spinach and Parmesan
  Holiday

• Baby Spinach Tart
  Wonderfoods