Also known as “the Persian Green” given its native origin to Persia (modern day Iran), this leafy salad ingredient is low in calories and a good source of vitamin C, vitamin A and minerals, especially iron.
On our farm in northern NSW, the spinach is growing out of control in our veggie patch (see photo). No matter how many bunches I harvest a day, it just keeps on growing!
There’s nothing better than eating fresh spinach. Make sure you eat it as soon as you pick it though, as it will lose nutritional properties with each passing day. I’ve been told that drinking spinach juice is actually the healthiest way to consume it, so why not make a salad smoothie? I’ve just finished a three-day juice detox that entailed a menu packed with kale, spinach and lettuce green smoothies (see photo). I promise that they tasted far more delicious than they sound! The health of my skin improved dramatically thanks to the bounty of vitamins and minerals; bringing quick relief from dry, itchy skin. So keep spinach in mind for that radiant complexion.
Spinach is also very good for digestion and can act as a mild diuretic and laxative; helping to flush toxins from the colon.
Given the range of spinach recipes in my From Paddock to Plate book including the pumpkin and spinach salad on page 131, it looks as if Popeye isn’t the only one who’s a big fan.
Whether you’re a crinkly and curly or flat and smooth spinach lover, all are bursting with ample nourishment.
And if you’ve eaten enough spinach and not sure what to do with the avalanche of leaves sprouting from your plants, extract the green pigment and use it as ink or paint just like the medieval artists used to do.
Read more of Louise’s Love My Salad blogs.