Spinach

Spinacea oleracea

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Spinach

There are both summer and winter varieties of spinach, of which the summer type is less coarse and bitter tasting, and is so tender that it can be used raw in salads. Otherwise, spinach can be boiled or steamed, used as a stuffing for pancakes and in quiches and other savoury dishes. Be sure to buy it in large quantities as it reduces greatly during cooking.
  • Low-fat. High in fibre, calcium, magnesium, phosphorus, iron, copper, carotene, folic acid, biotin, vitamins B2, B6, C and E.