Origin
Persia and the region extending from the Caucasus to Afghanistan

Etymology
From the Arabic "isbinãkh"

General information
Herbaceous edible plant, of which the long dark green leaves are eaten.

Originally from Persia, Turkestan and Afghanistan, spinach was introduced to Spain by the Moors and has been grown there since the 11th century. It spread throughout Europe, especially among the peasants, from the 16th century onwards. King Louis XVIII had a passion for spinach, though his doctor forbade it to him since he suffered from gout - advice which provoked a fit of anger that became famous throughout the kingdom. In Islamic countries spinach is called "the prince of vegetables."

Nutritional values per 100 g
Calories: 26; Water: 83%; Carbohydrates: 4 g; Fat: 0.3 g; Protein: 3 g. Rich in folic acid, vitamin A, potassium and magnesium.

Buying spinach
Look for firm whole leaves that are fresh and deep green. If sold in bunches, check that the roots have been cut just below the base of the leaves. Avoid any with yellowed leaves.

Choose small leaves for salads, larger ones for stuffing or wrapping around ground meat.

Storage
Delicious but fragile, spinach does not keep more than two days in the refrigerator. It is best to eat it the day you buy it.
Keep spinach wrapped in a damp cloth.
Once cooked, eat spinach immediately since it oxidizes quickly and can become toxic. Avoid reheating.
Can be frozen if blanched first for 5 minutes.

Cooking tips
Ideally, cook in a covered pot with just 2-3 tbsp. water and a little butter.
Young spring shoots can be eaten in salads.
Nothing goes better with spinach than a little garlic.

Suggestions

1. There are, of course, the classics like creamed spinach and spinach tart (try making it with brie.)
2. Use young leaves in a salad with mandarins or orange segments, pinenuts and a sweet honey vinaigrette.
3. Fresh spinach pasta - In a blender or food processor, mix 60 ml fresh spinach with 3 eggs to produce 125 ml liquid (enough for 500 ml flour.) Use in your favourite fresh pasta recipe.
4. Try a spinach salad garnished with tomato sorbet.
5. For breakfast, place a soft-cooked egg on a bed of spinach and garnish with toast triangles.

The Worldwide Gourmet
Greece - "Spanokopita" - phyllo pastry layered with a mixture of cooked spinach, egg, feta cheese and onion.

Italy - "Florentine" means ham, spinach and cream.

Italy - a mixture of prosciutto, spinach and bocconcini.