- Author: Deborah Lewis
National Spinach Day
By: Deborah Lewis -- March 26th is another super food holiday, spinach.
For inquiring minds: Spinach is a plant native to Persia (Iran). In the 7th century it was introduced to China and introduced to Europe in the 1th century. Spinach was brought to the United States in 1806. Spinach is known in the Far East as "the Persian Green."
There are three distinct groups of spinach. Savoy has dark green, crinkly and curly leaves. The flat, smooth leafed spinach is easier to wash and clean than Savoy. Semi-savoy spinach is a hybrid also with slightly crinkled leaves.
To best enjoy spinach it should be eaten fresh as it loses nutritional values daily. Refrigeration slows the deterioration with half the nutrients lose by the 8th day after harvest. Spinach should be frozen when fresh for long term storage.
Popeye the spinach man created a 33% increase in domestic spinach consumption during the 1930s. The industry needed the boost during the depression years. California is #1 in the U.S. of the states that supply and grow spinach. California provides 3/4 of the U.S. supply of spinach edging out Arizona, New Jersey, Texas, Colorado, Maryland and Arkansas. China is the largest supplier producing 85% of spinach produced in the world. The U.S. comes in 2nd with only 3% of global production.
Spinach grows best in the spring and autumn when weather conditions are cool and moist. It grows well in sandy soils.
Spinach can be used at every meal during the day. For breakfast, add it to an omelet or saute' the spinach or add it to a breakfast sandwich with eggs, tomato, bacon. At lunch, enjoy spinach in quiche with your choice of shrimp, cheese and oregano. Add spinach to salads with strawberries or other fruit. As a snack, spinach added to a smoothie provides a quick energy boost without fat and sugar. Finally for dinner add spinach as a topping to whole wheat pasta with or without other saute'ed vegetables.
Enjoy your spinach!