Red spinach leaves are round, thick, and rich green with an bright red coloring along the central stem area. Red spinach has a sweet, green flavor and delicate texture very similar to standard spinach.

Nutritional Value

Very low in calories, fresh spinach is a good source of vitamin C, vitamin A, plus iron and other essential minerals.

Serving Ideas

Red spinach can be eaten fresh or cooked. Red spinach stands up well to wilting when 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. Red spinach will keep, dry and refrigerated, for one to two weeks.

Ethnic/Cultural Info

Most seed suppliers classify spinach varieties by the appearance of their leaf types: flat and smooth leaves, leaves that are semi-savoyed (crinkled) or those that are heavily savoyed or somewhere in between.

Geography/History

Spinach, a cultivated plant of the genus Spinacia oleracea, is native to, or close to, Persia. Cultivation later moved 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. Spinach is a cool season crop and belongs to the goosefoot family, Chenopodiaceae, along with beets and Swiss chard.

Seasons/Availability

Late winter through spring. Usually found at farmers markets.