Spinat

Spinat, known in English as spinach, is a leafy green vegetable from the genus Spinacia, most often Spinacia oleracea. It is a cool-season crop grown for its edible leaves, which may be harvested as baby leaves or mature bunch greens. There are two common leaf types: flat or smooth-leaf and Savoy, the latter having crinkled, textured leaves. The plant originated in the near East, with cultivation documented in Persia and the Indian subcontinent; it spread to Europe in the late Middle Ages and is now grown worldwide.

Spinach prefers cool weather, fertile, well-drained soil, and regular moisture. Plants bolt in heat; successive harvests are possible in many varieties. Mature leaves are harvested after 40-60 days, depending on variety and growing conditions.

Nutritionally, spinach is rich in vitamins A, C, and K, folate, and iron, while being low in calories. It also contains oxalic acid, which can affect mineral absorption and may influence kidney stone risk in susceptible individuals. Vitamin K content means consistent intake is important for people on anticoagulant medications.

Culinary uses include raw greens in salads, steamed or sautéed dishes, soups, stews, quiches, and savory pastries. It is common in Mediterranean, Indian, and East Asian cuisines.

Storage: refrigerate promptly; wash just before use; kept best for a few days. For longer storage, spinach can be blanched and frozen.

Globally, spinach is produced in many countries, with major producers including China, India, the United States, Spain, and Italy, supplying both fresh-market and processed products.