Garden Spinach

Garden Spinach
Spinacia oleracea L.
Family Amaranthaceae

Description of Spinach

Garden spinach is an annual dioecious herbaceous plant, 20–40 cm high. The stem is erect and branched. The first leaves form a basal rosette, long-petioled, triangular-sagittate or elongated-ovate, 5–15 cm long, 2–8 cm wide, entire-margined, smooth; upper leaves are sessile, with a cuneate base. Flowers are small, unisexual, greenish, collected in terminal and axillary spike-like inflorescences. Fruits are rounded nuts, 2–3 mm, brown. Varieties: 'Bloomsdale Long Standing', 'Victoria', 'Matador', 'Tyee', 'Space'. Flowering in June–August, fruiting in July–September.

 

Habitat and Ecology of Spinach

Spinach originates from Central and Minor Asia, and Transcaucasia. Wild spinach is found in Iran, Afghanistan, and Turkmenistan. It is cultivated in Europe, Asia, America, and Russia (everywhere, in open and closed ground). It prefers loose, fertile soils (pH 6.0–7.0), temperatures of 15–20 °C, watering 10–15 l/m² once every 5–7 days, and does not tolerate heat above 25 °C. Propagated by seeds (sowing in March–May or August). Yield: leaves — 1.5–3 kg/m²; seeds — 0.2–0.4 kg/m². Care: weeding, nitrogen fertilization (10–15 g/m²), protection from aphids and snails. Ecologically, it improves soil and is used in crop rotation after legumes.

 

Spinach Raw Material

Raw material: young rosette leaves (folia Spinaciae oleraceae), seeds (semen Spinaciae oleraceae). Leaves are harvested in April–June before flowering, dried at 30–35 °C (yield 10–15%). Seeds are harvested in July–September, dried at 25–30 °C (yield 90–95%). Quality: leaves — green, without spots; seeds — brown, moisture ≤12%. Store in airtight containers (leaves: 6 months; seeds: 2 years). Herbal scent, neutral taste.

 

Chemical Composition of Spinach

Leaves contain: ascorbic acid (50–100 mg%), β-carotene (3–5 mg%), carotenoids (lutein, violaxanthin, neoxanthin, zeaxanthin), vitamins (B1, B2, B3, B6, PP, K, E, D2, H, folic acid), flavonoids, saponins, sterols (alpha-, gamma-spinasterols, beta-sitosterol, cholesterol), lipids (sulfo-, gluco-, galacto- and acymalactolipids), proteins (up to 34%, including all essential amino acids), organic acids (oxalic, citric), sugars (fructose, glucose, sucrose, 1–2%), minerals (Fe, Mg, K, Ca, P, Na, I), spinach-secretin. Seeds: fatty oil (15–20%). Calorie content of leaves: 20–25 kcal/100 g.

 

Action and Application of Spinach

Spinach has tonic, anti-inflammatory, diuretic, and hematopoietic effects. Saponins and spinach-secretin stimulate digestive glands, enhance intestinal peristalsis, and stimulate the activity of the gastric mucosa and pancreas. It is used for hypochromic anemia, gastritis with low acidity, enterocolitis, hypertension, diabetes mellitus, pulmonary tuberculosis, nervous disorders, high mental loads, and growth retardation in children. Leaves strengthen the nervous system, support vision (due to carotenoids), improve digestion, and strengthen blood vessels. Juice is effective for avitaminosis and fatigue. Externally, leaves are used for burns and eczema.

 

Precautions for Spinach Use

Excessive consumption of leaves (more than 200 g/day) or juice (more than 50 ml/day) can cause impaired salt metabolism due to oxalic acid. Do not store cooked dishes for longer than 24 hours at 0–5 °C, as at room temperature, nitrite salts form which, when absorbed into the blood, lead to the formation of methemoglobin, disrupting tissue respiration. Children under 3 years old should be given ≤30 g/day of leaves. Avoid combining with dairy products (risk of stone formation). Seeds (more than 5 g/day) can enhance peristalsis.

 

Contraindications for Spinach Use

Urolithiasis, gout, stomach ulcers, gastritis with high acidity, liver and kidney diseases, water-salt metabolism disorders, allergy to Amaranthaceae.

 

Spinach Recipes

1. Infusion for anemia. Pour 200 ml of boiling water over 10 g of fresh leaves, infuse for 1 hour, drink 50 ml 4 times a day for 10 days.
2. Juice for avitaminosis. Drink 30 ml of juice twice a day for 7 days.
3. Decoction for constipation. Boil 10 g of leaves in 200 ml of water for 10 minutes, drink 50 ml 3 times a day for 5 days.
4. Compress for eczema. Apply 20 g of crushed leaves for 20 minutes, twice a day for 7 days.
5. Spinach and Feta Pie (Spanakopita). Sauté spinach, onions, and garlic. Mix with crumbled feta cheese, eggs, and herbs. Layer in phyllo pastry and bake until golden.
6. Creamed Spinach. Sauté spinach with garlic, then add cream cheese, Parmesan, and a touch of nutmeg. Simmer until thickened.

 

Spinach Cosmetics

Spinach is used for skin care.

1. Mask for skin hydration. Mix 20 g of crushed leaves with 10 ml of yogurt, apply for 15 minutes, rinse, twice a week.
2. Lotion for acne. Mix 30 ml of juice with 10 ml of water, wipe the skin, once a day.
3. Mask for skin nourishment. 20 g of crushed leaves, 10 ml of olive oil, apply for 10 minutes, rinse, twice a week.
4. Face tonic. 50 ml of juice, 10 ml of chamomile infusion, wipe the skin, twice a day.
5. Spinach and Avocado Mask. Blend spinach leaves with half an avocado and a teaspoon of honey. Apply to face for 20 minutes for deep moisturization.

 

Spinach Cuisine

Young leaves are used fresh, boiled, or frozen for salads, shchi (cabbage soup), soups, purees, sauces, puddings, and cutlets. Vitamins C and A are preserved during cooking, making spinach a valuable dietary product for healthy people, pregnant women, and weakened patients. Leaves are blanched to soften the taste.

1. Spinach Salad. 100 g leaves, 20 g green onions, 1 boiled egg, 1 fresh cucumber, 1 tomato, 10 ml sunflower oil, 10 g sour cream, salt, mix.
2. Shchi with Spinach. 60 g leaves, 100 g potatoes, 1 carrot, 1 parsley root, 50 g onion, cook in 0.5 l meat broth for 20 minutes, add 10 g dill, salt, 10 g sour cream.
3. Spinach Puree. Boil 150 g leaves for 5 minutes, mash, add 10 g butter, salt.
4. Spinach Smoothie. 50 g leaves, 100 ml apple juice, 10 g honey, blend.
5. Spinach and Ricotta Stuffed Shells. Cook large pasta shells, then fill with a mixture of ricotta cheese, cooked spinach, Parmesan, and an egg. Bake with marinara sauce.
6. Spinach and Artichoke Dip. Mix cooked spinach, chopped artichoke hearts, cream cheese, mayonnaise, and Parmesan. Bake until bubbly and serve with chips or bread.

Tips: Blanch leaves to soften the taste, store in the refrigerator at 0–5 °C for no longer than 5 days, use in dietary nutrition.

 

Other properties of spinach

Spinach enriches the soil with nitrogen and is used in crop rotation. Leaves are used as animal feed.