Spinach
By Jennifer A. Wickes
© 2005
History / Geography
Spinach originates from the Middle East, most likely Persia or modern-day Iran. It was brought to Spain via the Moors somewhere between 800 AD and 1200 AD. Cultivation of spinach began in the USA around 1806.
Currently, California and Texas are the United States' major producers.
Science
Spinacia Oleracea
Varieties
There are three main varieties of spinach:
Savoy: curly, dark green leaves.
Flat / Smooth-leaved: typically used for processed foods such as canned, frozen, soups and baby food.
Semi-Savoy: not as curly as the Savoy.
Season
Spinach is available all year long.
How to Select
Choose dark green leaves with no sign of yellowing, wilting or bruising.
Storage
Store in a plastic bag in your refrigerator for 3 - 7 days.
Nutritional Qualities
Spinach is filled with iron, Vitamin A, Vitamin C and calcium. Spinach is excellent for cleansing, purifying and restroing balance to the intestines. Also, spinach contains oxalic acid which prevents the body from absorbing the iron and calcium in spinach. To increase the chances of your body's absorption of iron, spinach should be consumed with a Vitamin C-filled item, such as orange juice or tomatoes.
Trivia
Spinach has long been linked to prosperity. Eat spinach and increase your chances of making more money!
The French term "a la florentine" in recipes indicates that the recipes has spinach as a major ingredient.
Wine Pairings
Zinfandel Blanc, Pinot Grigio and Chenin Blanc.
Spices
Allspice, basil, cardamom, cayenne, chervil, coriander, mace, nutmeg, sesame seeds; as well as aged cheeses (Parmesan), chicken, noodles, garlic, onions, shallots, and other dairy products.
Equivalencies
1 lb. fresh = 10 cups; 1 1/2 c. cooked
10 oz. frozen = 1 1/2 cups; 1 c. cooked and drained
Substitution
When wanting to use more spinach in you diet, try substituting spinach in recipes that call for turnip greens, beet greens, kale, Mexican spinach or New Zealand spinach.
Also, try adding spinach to sandwiches or tacos instead of lettuce!
Preparation
Due to the fact that spinach is grown in sandy soil, wash thoroughly in cool water to remove all grit.
For cooking: Cooking spinach causes for a more acidic flavor, hence many recipes will call for butter or cream added to the recipe to counteract the spinach flavor. Spinach may be steamed, sauteed or braised. Please note that when cooked, spinach will shrink by 90%!
By Jennifer A. Wickes
© 2005
History / Geography
Spinach originates from the Middle East, most likely Persia or modern-day Iran. It was brought to Spain via the Moors somewhere between 800 AD and 1200 AD. Cultivation of spinach began in the USA around 1806.
Currently, California and Texas are the United States' major producers.
Science
Spinacia Oleracea
Varieties
There are three main varieties of spinach:
Savoy: curly, dark green leaves.
Flat / Smooth-leaved: typically used for processed foods such as canned, frozen, soups and baby food.
Semi-Savoy: not as curly as the Savoy.
Season
Spinach is available all year long.
How to Select
Choose dark green leaves with no sign of yellowing, wilting or bruising.
Storage
Store in a plastic bag in your refrigerator for 3 - 7 days.
Nutritional Qualities
Spinach is filled with iron, Vitamin A, Vitamin C and calcium. Spinach is excellent for cleansing, purifying and restroing balance to the intestines. Also, spinach contains oxalic acid which prevents the body from absorbing the iron and calcium in spinach. To increase the chances of your body's absorption of iron, spinach should be consumed with a Vitamin C-filled item, such as orange juice or tomatoes.
Trivia
Spinach has long been linked to prosperity. Eat spinach and increase your chances of making more money!
The French term "a la florentine" in recipes indicates that the recipes has spinach as a major ingredient.
Wine Pairings
Zinfandel Blanc, Pinot Grigio and Chenin Blanc.
Spices
Allspice, basil, cardamom, cayenne, chervil, coriander, mace, nutmeg, sesame seeds; as well as aged cheeses (Parmesan), chicken, noodles, garlic, onions, shallots, and other dairy products.
Equivalencies
1 lb. fresh = 10 cups; 1 1/2 c. cooked
10 oz. frozen = 1 1/2 cups; 1 c. cooked and drained
Substitution
When wanting to use more spinach in you diet, try substituting spinach in recipes that call for turnip greens, beet greens, kale, Mexican spinach or New Zealand spinach.
Also, try adding spinach to sandwiches or tacos instead of lettuce!
Preparation
Due to the fact that spinach is grown in sandy soil, wash thoroughly in cool water to remove all grit.
For cooking: Cooking spinach causes for a more acidic flavor, hence many recipes will call for butter or cream added to the recipe to counteract the spinach flavor. Spinach may be steamed, sauteed or braised. Please note that when cooked, spinach will shrink by 90%!
The copyright of the article Spinach in Cooking for the Season is owned by . Permission to republish Spinach in print or online must be granted by the author in writing.
| Here's the follow-up discussion on this article: | View all related messages |
For a complete listing of article comments, questions, and other discussions related to Jennifer A. Wickes's Cooking for the Season topic, please visit the Discussions page.