The distinctive, slightly bitter/metallic flavour of spinach makes it something of a ‘love it or hate it’ food. If you’re in the ‘love it’ camp, try one of our suggested recipes and prepare to love it even more (the spanakopita in particular is incredible).
Spinach is available year-round, but the freshest, tenderest spinach is most easily obtainable in the spring.
HISTORY
It is thought that spinach was first cultivated in southwest Asia. Trade routes through the Middle East took it to North Africa, from where it was introduced to Europe by the Moors by the twelfth century.
A cookbook belonging to King Richard II demonstrates that spinach was grown in England in the fourteenth century
BIOLOGY
Spinach (Spinacia oleracea) is a flowering plant belonging to the family Amaranthaceae.
TIPS
BUYING
Spinach has a high water content and so reduces to around a quarter of its size when cooked. Buy lots.
STORING
Keep in a plastic bag in the fridge for three to four days.