Spenat

Spenat, commonly referred to as spinach in Indonesian usage, is a leafy green vegetable of the species Spinacia oleracea in the Amaranthaceae family. It is native to central and western Asia and is now cultivated worldwide for its tender leaves and mild flavor.

The plant is typically an annual or short-lived perennial, reaching about 15–30 cm in height. Leaves are smooth to slightly crinkled and vary by variety; common cultivated forms include flat-leaf, savoy (crinkled leaves), and baby-leaf types.

Spenat grows best in cool conditions with fertile, well-drained soil and regular moisture. It prefers full sun to partial shade and can bolt in hot weather, so many growers plant in early spring or autumn. Seeds germinate in 7–14 days; harvest is typically 30–60 days after sowing, depending on desired leaf size.

Nutritionally, spenat is rich in vitamins A, C, and K, folate, iron, and calcium, while also containing oxalates and nitrates. Cooking reduces oxalate and nitrate levels; individuals with kidney stones or on certain medications should consume it accordingly.

Culinary uses include raw consumption in salads or cooking by steaming, sautéing, or boiling. In Indonesian cuisine, spenat is often sautéed with garlic, shallots, and chili, then seasoned with salt or coconut milk and served as a side dish or ingredient in soups.

Storage and availability: Fresh spenat keeps best refrigerated and used within a few days; it can also be frozen or canned.