🥬 Spinach

Spinacia oleracea

A leafy green vegetable with soft, tender leaves that you can eat raw or cooked.

Bright green leaves that are smooth or slightly crinkled, growing in a low bunch.

Mild and fresh when raw, and soft with a gentle earthy taste when cooked.

Loaded with iron, folate, and vitamins A and K to help your blood and bones.

Eat it raw in salads and smoothies, or cooked into soups, pasta, and omelets.

Grows quickly from seed as a rosette of leaves close to the ground.

Grows best in the cool weather of spring and fall.

First grown long ago in ancient Persia, the land we now call Iran.

Spinach leaves shrink a lot when cooked, so a big pile becomes a small serving.

Add a handful of fresh spinach to a fruit smoothie; you will barely taste it.