Food: Spinach [edit]

Other Names: 菠菜 (Chinese), السبانخ (Arabic), Espinafre (Portuguese), Épinards (French), Espinacas (Spanish) All Translations
Photo: Flickr user Laurel Fan
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Related Blogposts

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Basic Eating: A Foodie's Manifesto: “Spinach (Spinacia oleracea)”

February 19, 2009

Last week, we received a bunch of "baby" spinach which had clearly outgrown the crib. Even so, this was quite possibly the best spinach I've ever had! History: While ...

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communion. dinner and confession: “September Communion”

September 24, 2009

This month's Communion was a little different than last : a different theme and a mostly different cast. Thanks to Jiwon Park, our sous-chef at Range, the prepping, cooking and ...

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Semi-Sweet: “Gettin’ Greens”

October 07, 2009

Ladies and gentlemen, it’s official, I’m on a greens bender.  I’ve had a rough couple of weeks over here and for me, when the going gets tough ...

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Wikipedia

Spinach (''Spinacia oleracea'') is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds.

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[edit] About Spinach

Green leafy vegetable with small tender leaves that make excellent salad greens alone or mixed with other greens. Spinach provides a good source of iron and should be washed thoroughly and stems removed prior to eating.

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