John Myers
Spinach is a dark green leafy vegetable rich in vital substances. The annual, herbaceous plant can reach a height of 20 to 30 centimeters. Its leaves are soft but strong and arched. Spinach is a popular vegetable in Germany.
Origin
Spinach is native to Southwest Asia, from where it spread to the Mediterranean region in ancient times. Today, spinach is grown worldwide in temperate and subtropical climate zones, in Europe primarily in Italy, France, and Germany.
Season
Fresh spinach leaves come from local production from April to November. In the other months, there are imported goods in the trade. The popular frozen spinach is available in stores all year round, regardless of the season.
Taste
Spinach has a full, bold flavor. It tastes slightly bitter raw.
Use
Spinach is mostly eaten steamed or braised as an accompaniment to fried eggs and potatoes. Creamed spinach is particularly popular. Spinach can also be made into soup or pasta sauce. It also serves as a kind of meat substitute for our vegetarian lasagne. As our spinach quiche recipe shows, the vegetable is also very suitable as a topping for savory cakes. Young spinach leaves are delicious as a salad with a mustard vinaigrette. In Germany, mainly frozen spinach is used. Tip: Our baby spinach recipes also offer all sorts of inspiration for delicious dishes with spinach!
Storage/shelf life
Fresh spinach is very delicate and will wilt quickly. Therefore, it should ideally be processed on the same day. Fresh spinach will keep in the vegetable drawer of the refrigerator for a maximum of two days. However, even short storage is associated with loss of vitamins. Spinach freezes very well. To do this, you should wash it thoroughly, blanch it briefly and shock it in ice water. Frozen spinach keeps for about 10 months.
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