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Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 3-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds.
Cultivation and uses Spinach is an important leaf vegetable, now grown throughout the temperate regions of the world. It is most productive in cool seasons and climates, since heat will cause the spinach to bolt. When cooked, its volume is decreased by three quarters. History Spinach was first cultivated in southwestern Asia, perhaps in Persia. The word itself is derived from the Persian word اسفناج Esfenaj. The Chinese referred to it in 647 as 'the herb of Persia'. It arrived in North Africa through Syria and Arabia. In 1100, the Moors introduced it to Spain. Over the next century, prickly seeded spinach spread throughout Europe, being grown primarily in monastery gardens. A cookbook dating from 1390, belonging to King Richard II, contains spinach recipes. Smooth seeded spinach seems to have spread through Europe slightly later. Its use in England was first documented in 1551. Types of spinach A distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger (although more bitter) taste. Most newer varieties have broader leaves and round seeds. There are 3 basic types of Spinach: Rosemary Stanton, in her Complete Book of Food and Nutrition, notes that silverbeet (or chard), is commonly referred to as spinach, particularly in Australia and New Zealand. Hence, there may be some popular confusion between the two vegetables. Marketing and storage Spinach is sold loose, in prepackaged bags, or frozen. Fresh spinach loses much of its nutritional value with storage of more than a few days. While refrigeration slows this effect to about eight days, spinach will lose most of its folate and carotenoid content, so for longer storage it is frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months . Reheating spinach leftovers may cause the formation of poisonous compounds by certain bacteria that thrive on prepared nitrate-rich foods, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well. * Spinach in popular culture 2006 United States E. coli outbreak In September 2006, there was an outbreak of disease caused by the E. coli strain O157:H7 in 21 U.S. states. On 2006-09-14, the E. coli was linked to bags of fresh spinach, after which the FDA issued a warning not to eat uncooked fresh spinach or products containing it. As of 2006-09-24, over a hundred cases have been reported, including three deaths. The US Food and Drug Administration issued a press release updating the available information. According to the FDA release as on 2006-10-4, one hundred and ninety two cases of E. coli O157:H7 infection have been reported to the Centers for Disease Control and Prevention (CDC) including 30 cases of Hemolytic Uremic Syndrome; there was one death and 98 hospitalizations.The infection affected 26 states. Based on epidemiological and laboratory evidence, FDA determined that the implicated spinach originated from Natural Selection Foods LLC of San Juan Bautista, California. Other species called spinach The name spinach has been applied to a number of leaf vegetables, both related and unrelated to spinach: Related species Unrelated species | |||||||||||||||||||||||||||||||
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