There are three types of spinach: Savoy, semi Savoy and flat-leafed. The Savoy has crinkled leaves and is the primary commercial type. Semi-Savoy has partially crinkled leaves and is most often processed but can also be found in markets. Flat-leafed is mainly processed.

Spinach is a leafy green producing succulent, dark green, spoon-shaped leaves. Spinach is offers a subtle, yet assertive "green vegetable" flavor often with iron or metallic notes.

Nutritional Value

An excellent source of antioxidants, spinach has four times the beta carotene of broccoli. High in lutein, nutrients in spinach help lower blood cholesterol. It also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.

Serving Ideas

Spinach can be eaten fresh or cook and stands up well to heat, baking and sauteing. Use as a salad leaf or as a dark, leafy green. Pair with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy. Spinach will keep, dry and refrigerated, for one to two weeks.

Geography/History

A cultivated plant, spinach, of the genus Spinacia oleracea, is native to, or close to, Persia. It later went to Spain with the invading Moors around 1100-1200 A.D. Preferring cool temperatures, sandy soil and some dryness, spinach grows well in California and Texas.

Seasons/Availability

Fresh spinach is available year round with a peak season in April and May.