Spinacia oleracea

Spinach is an edible plant in the Amaranthaceae family, native to central and southwest Asia. It is an annual plant that grows up to 30 cm tall.

The leaves vary from oval to triangular and vary in size from 2 to 30 cm long and 1 to 15 cm wide. There are larger leaves in the lower part of the plant.

The flowers are inconspicuous, yellow-green, 3–4 mm in diameter and form a small, hard berry 5–10 mm in diameter containing a pair of seeds.

Spinach is a real vegetable bomb, rich in vitamins and minerals, especially chlorophyll and antioxidants.

It is a rich source of vitamins A, C, E, K, B2 and B6, magnesium, manganese, folic acid, iron, calcium, potassium, phosphorus, selenium, niacin, omega-3, etc.

Spinach is believed to have crossed the Persian seas as traders transported it to India and China. In England and France, spinach was not used until the 14th century, when it was valued as an early spring vegetable.

IT IS USED fresh, sliced or ground into powder.

USE IN COOKING

Spinach powder can be used as a replacement for some of the flour in bread and as a natural coloring in foods and soaps.

Spinach powder is an incredibly versatile ingredient that everyone should have on hand. It mixes easily into dishes, is used to color pasta and is a great addition to smoothies, dips and sauces.

GOOD FOR pasta, sauces, dips, meat, potatoes, hummus, tomatoes, eggs, green vegetables.

PAIRS WELL WITH mint, garlic, peppercorn, walnuts, feta cheese, lemon, fruits and parsley.