Spinach is a tender, deep green leaf with a mild, slightly mineral taste. It cooks down quickly into a smooth, vivid puree.
- Botanical name
- Spinacia oleracea
- Family
- Amaranthaceae
- Part used
- Leaves
- Flavor
- Mild, earthy, slightly sweet
- Local name
- Palak (India)
History
Spinach was first cultivated in ancient Persia. It traveled along trade routes to India and China, and Arab traders carried it to Spain in the Middle Ages. From there it spread across Europe.
Where it comes from
Native to central and southwestern Asia, in the region of present-day Iran.
Where it is used most
It is used in India (palak paneer, dal palak), Greece (spanakopita), Italy (ravioli fillings), Korea (namul) and widely in salads and soups.
Varieties and types
Flat-leaf spinach is smooth and easier to wash. Savoy spinach has crinkled leaves. Baby spinach is tender and mild.
Flavor and how to use it
Blanching spinach briefly then cooling it in cold water keeps its green color before pureeing. Overcooking turns it dull olive.
Buying, storing and substitutes
Refrigerate in a breathable bag for a few days. Wash well to remove grit. Frozen spinach is a practical substitute: thaw and squeeze out the water first.
Good to know
Spinach contains oxalates, which can matter for people prone to kidney stones. This is general information, not medical advice.
Recipes that use it
- Palak Paneer (Spinach and Paneer Curry)
- Roasted Vegetable Quinoa Bowl (Lemon Tahini)
- Vegetable Bibimbap
Photo credit: Jacqueline Howell on Pexels.