By the 12th century, it spread across Europe and became a desirable leafy green known for good health; a reputation that still stands firm today
Spinach belongs to a family of nutritional powerhouses including beets, chard and quinoa. It has a similar taste to these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
The dark green colour of spinach leaves indicates they contain high levels of chlorophyll and health promoting carotenoids. Called phyto chemicals they have anti-inflammatory and anti-cancerous properties and are especially important for healthy eyesight, helping to prevent macular degeneration and cataracts.
Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood.
There are some good reasons why spinach would produce such results, firstly the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body for energy production. Spinach is an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a great source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health, but is often
forgotten in favour of calcium, it is difficult to find a vegetables richer in vitamin K than spinach.
Others that come close are green cabbage, kale, and broccoli. Serve lightly steamed or raw in salads