Spinach is a leafy green producing succulent, dark green, spoon-shaped leaves. Spinach offers a subtle, yet assertive "green vegetable" flavor, often with iron or metallic notes.
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.
Spinach can be eaten fresh or cooked 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.
Spinach is available year-round.