Spinacia oleracea
Spinacia oleracea, commonly known as spinach, is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste can be somewhat bitter.
Taxonomy[edit | edit source]
The scientific name of spinach is Spinacia oleracea. It belongs to the genus Spinacia and the family Amaranthaceae. The Amaranthaceae family is a diverse and widespread family of flowering plants known for its hardy species that can survive in a variety of climates.
Description[edit | edit source]
Spinacia oleracea is an annual plant, growing to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size. The larger leaves are at the base of the plant and small leaves are on the flowering stem.
Cultivation[edit | edit source]
Spinach is a cool season crop and is best grown in spring and fall. It can be grown in the winter in temperate regions. It prefers a well-drained soil rich in organic matter with a pH of 6.5 to 7.5.
Nutritional Value[edit | edit source]
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, and iron.
Culinary Uses[edit | edit source]
Spinach is used in a variety of culinary applications including salads, soups, and as a standalone vegetable side dish. It is also used in a number of pasta dishes and is a common ingredient in many Mediterranean and Middle Eastern cuisines.
Health Benefits[edit | edit source]
Spinach has been associated with numerous health benefits including improved eye health, reduced oxidative stress, improved immune function, and decreased risk of heart disease and cancer.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
