Spinacia

Spinacia is a genus of flowering plants in the Amaranthaceae family. It contains a single living species, Spinacia oleracea, commonly known as spinach. The genus also includes extinct species, and Spinacia was formerly classified in the Chenopodiaceae. Spinacia oleracea is an annual or short‑lived biennial herb cultivated for its edible leaves and is widely grown as a leafy vegetable.

Spinacia oleracea is an herbaceous plant that typically reaches 20–60 cm in height, with smooth, ovate to lanceolate leaves that are dark green and tender. The plant forms small green flowers in loose panicles, producing seeds only if allowed to bolt. It is cultivated primarily for its young, edible leaves, which are harvested before flowering in most commercial production.

Cultivation and habitat: Spinach is a cool‑season crop that tolerates light frost but bolts in hot weather. It grows best in well‑drained, fertile soils with ample nitrogen and a pH near 6.0–7.0. It can be direct‑seeded in spring or autumn and is typically harvested 30–60 days after sowing, depending on cultivar and growing conditions. Spinach is sensitive to heat and often succumbs to bolting or leaf quality decline in high temperatures.

Uses and nutrition: Spinach is widely used as a leafy vegetable, eaten raw in salads or cooked in a variety of dishes. It is rich in vitamins A, C, and K, folate, and minerals; iron content is notable but iron absorption is limited by oxalates. Commercial varieties include smooth‑leaf and Savoy types.

Taxonomy and history: Spinacia originated in western and central Asia and the Middle East, where it was domesticated. It spread to Europe in the Middle Ages and was later cultivated worldwide. Today it is grown in temperate regions across the globe.