Fresh spinach from October to April, beware of off-season spinach!
Origin
Part of the Chenopodiaceae family, spinach comes from the Middle East and was introduced in Europe by the Arabs around the year 1000. Initially popular above all among farmers and non-noble classes, in particular for its use in soups, spinach use in cooking has grown in the centuries, until becoming, in the XIX century, one of the most well known and widely eaten vegetables in the western world.
Cook it
Cooked spinach is commonly used in the preparation of fillings for ravioli and pies, along with the coloring of fresh pasta (gnocchi, tagliolini, egg noodles in general). Spinach is one of the most common and easy to make vegetables. Nonetheless, in order to maintain its nutrition properties it should be eaten raw in salads or hidden fruit juices.
Did you Know that
Spinach is an important source of vitamins A and K, folic acid and other minerals. They contain a good amount of iron, even if not as much as is widely believed.
