In many gardens, spinach is one of the earliest signs of spring. Whether flat-leafed or savoyed (crinkled), spinach can be planted as soon as ground can be worked. Originally from Asia, spinach grows anywhere that spring is cool. In climates with moderate winters, spinach seed can be planted and mulched late in the fall, for even earlier spring growth. Larger, heat-tolerant members of the Amaranth family sport foliage in reds and yellows and are grown in Africa and the U.S. for grain. Spinach, however, like lettuce, is eaten before it bolts in warm weather. Leaves become bitter once it blooms and goes to seed. Mass production of mild-flavored immature spinach leaves, prewashed and packaged, has greatly increased American interest in a once-dreaded soggy vegetable.
What to Look For:
1. Crisp, unblemished leaves.
2. Crisp, unwilted stems.
3. Deep green color.
Spinach Storage and Preparation Tips:
1. Remove stem ends and any wilted leaves before storing.
2. Refrigerate, loosely wrapped in plastic bag.
3. Use within a day or two of purchase. Both excessive moisture and dryness damage spinach.
4. Even if labeled “prewashed,” spinach should be washed again before use.
Cooking with Spinach:
Whether Chinese, Indian, European or American, cooks agree that spinach tastes best when cooked only briefly. Spinach can be steamed, stir-fried, or added at the last minute to vegetable dishes and soups. Spinach sauteed briefly with garlic and oil makes a delicious pasta sauce. Spinach also “marries” well with dairy products; Greek spanikopita (spinach pie) pairs spinach with cheese and wraps it in pastry. Chopped spinach enhances both rice and potatoes and can be tucked into scrambled eggs or omelets. Fresh spinach substitutes for or mixes well with lettuces and other greens in salads.
Spinach Nutrition Highlights:
Part of the parental command: “Eat your spinach!” was based on the knowledge that spinach is a very good source of iron. (To enhance iron absorption, serve foods rich in vitamin C at the same meal; an easy winter salad pairs orange slices and spinach leaves). Spinach also contains high levels of vitamin A and lutein, which support good vision, some protein and calcium.