Spinach

Loved Around the World

It’s a small world and it’s covered in spinach.

From Greece and Italy, all the way to China, India and the USA, spinach is grown and savored. Surprising? Not when you consider it’s one of the most versatile of all veggies. It’s great raw or cooked, flourishes in harsh climates and is freshest in winter. No wonder the strengths of spinach are appreciated everywhere.

Local in every locale

Many countries consider spinach their very own. Greeks eat it in spanakopita, a phyllo pie. In India, spinach is curried and served with soft cheese in palak paneer. Spinach is an important nutritional source in much of Africa and is added to soups and stews. Japanese eat it chilled with dried fish flakes on top. Spinach brings the world together.

The Queen’s greens

A native of Florence who became queen of France, Catherine de Medici was such a big spinach fan that she had her chefs include it in every dish they could. Since then, dishes with a bed of spinach are called “a la Florentine.”

Who’s No. 1?

Alma, Arkansas and Crystal City, Texas both claim to be the spinach capital of the world. Both have statues of Popeye downtown, but Alma goes further by having a spinach festival every April. Spinach farming has changed, though: Texas was the leading state in spinach production from the 1950s through the mid-1980s, but more than 70% of U.S. spinach now comes from California.

Spinach wine

During World War II, French soldiers suffering from blood loss were given wine fortified with spinach juice. Not all great flavors go well together, though — is it surprising that the combination didn’t catch on?

Grow your own

Spinach is fairly easy to grow, and it’s delicious fresh. The key is that it likes cool weather.

Plant spinach in early spring; it can resist mild frost. Spinach likes sunlight but not heat, so you might choose a location that gets shade for part or all of the afternoon.

Keep the soil moist, but not wet. You can spread grass clippings from your lawn around it, and that will also give it more organic material.

You can harvest spinach as soon as it looks big enough to eat. Pick leaves from the outside of the plant, because the inner leaves will keep growing and you can pick them later.

The spinach plant will eventually “bolt” — grow a long central stem, with seeds. Pull it up at this point, and use the leaves. The stem is too tough to eat. But your own fresh leaves, washed and eaten right away, are the most delicious spinach you'll ever have.

Find more tips at www.loveyourveggies.com

The Power of Spinach

It Keeps a Body Strong

Grab It by the Bunch

From Greece and Italy, all the way to China, India and the USA, spinach is grown and savored. Surprising? Not when you consider it’s one of the most versatile of all veggies. It’s great raw or cooked, flourishes in harsh climates and is freshest in winter. No wonder the strengths of spinach are appreciated everywhere.

Pick

You can buy loose leaves of spinach, prewashed, in bags. Or pick a bunch that is still attached together for a healthier and fresher option. Look for leaves that dark green, and avoid ones that are yellow or wilted.

Store

Spinach doesn’t last as long in the refrigerator as some veggies. It’s best to eat within two days of purchase. Got leftover spinach? Simply blanch and freeze for later use.

Prep

Spinach is grown in sandy soil and, as you know from taking your kids to the beach, there’s always sand hiding somewhere when you get home. Wash spinach well in cool water to get rid of the grit.

Cook

Try spinach as a delicious alternative to lettuce in salad. You’ll want the freshest spinach possible for this, so it’s better to make the salad the same day you buy it. And if you’re cooking spinach, keep in mind that it can shrink as much as 90 percent. So a big bunch of spinach can seem mighty small after just a few minutes in the pan. Spinach is high in minerals, which means it works great as a meat substitute. Try making a lighter version of your favorite pasta recipe by substituting the meat with spinach.

Spinach Recipes

An excellent source of vitamins and minerals, this great-tasting veggie works well in variety of different recipes, including, salad, pasta, and even dip. Try the recipes below — or invent one of your own.

• 

  Original Ranch Spinach Dip

  This party pleaser has the tangy goodness of Hidden Valley^® Ranch.

  View recipe

• 

  Florentine Salad

  This delicious mix of vegetables will help your kids dig into this healthy salad.

  View recipe

• 

  Spinach Lasagna Rollups

  Turn lasagna on its head with this creative twist.

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• 

  Harvard Beet Salad

  Delectable salad for beet and spinach lovers.

  View recipe