Spinach

Spinach (lat. Spinacia oleracea) is an annual herb, genus spinach in the family Amaranthaceae. It is one of the most common kinds of nutrimental vegetable greens.

In Asia spinach is to be found growing wild. Its cultivation began since Persian times. Via the Great Silk Road it was introduced into China, where in the middle 7th century it was called a “Persian vegetable”.

The first written evidence of spinach cultivation in the Mediterranean was found in the Arab writings of the 11th century. Spinach was one of the most popular vegetables in the Arab world. Special treatises were devoted to it. There, the plant was called" greenery general".

In French Royal Household spinach was served with each meal. It was in the middle 16th century that spinach of modern type – non bitter, with broad leaves and round seeds spread throughout Europe.

Spinach is one of the richest in nutrients vegetables. It contains iron, calcium, magnesium, vitamins A, C and E. Fresh spinach is particularly rich in antioxidants. This is one of the main food sources of folic acid - vitamin B9, which was first obtained by scientists exactly from spinach leaves.

Young spinach is to be consumed uncooked in salads and dip sauces. Older leaves can be steam-boiled, roasted and stewed. Fresh spinach leaves are pressed and frozen to preserve their nutritional properties. After defrosting, spinach is cooked or stewed with other vegetables, mushrooms or cereals.