Most people have begun to pay more attention to their health. And spinach is a healthy product presented to man by nature itself. Many peoples have appreciated the value of the plant and consume spinach regularly. Our hostesses are wary, mistrustful of the miracle product. Meanwhile, spinach today is an affordable commodity and is always present on store shelves. If desired, it is easy to grow it yourself, not only in the garden, but also on the windowsill.
What is spinach
Spinach is one of the most widespread green vegetables in the world from the family of the hawk (amaranth). The history of cultivation dates back to the distant 7th century, when a vegetable came from Persia through India to China under the name "Persian greens". From there, according to scientists, the spread of spinach to the West was associated with the military campaigns of Muslims. Arabs brought spinach to Europe through Spain. In Russia, since the 18th century, the vegetable was served exclusively in manor houses, as a rule, with an egg and croutons. In Soviet times, spinach remained in the shadows and was a rare product on the shelves. Yes, and little was grown on the beds, because many did not know what it was, despite the fact that the seeds could be found on sale.
Basal leaves collected in the outlet before flowering are used for food. Outwardly, spinach leaves are similar to sorrel leaves, but the taste is neutral, herbal. In some varieties, the leaves resemble a triangular spear. Most varieties have broad, oblong, smooth or blistery leaves.
What diseases does spinach treat?
The benefits of spinach include a wide range of biologically important elements necessary for human life. Everyone needs spinach: adults, children, pregnant women. Its leaves are classified as dietary products, because there are only 23 kcal in 100 grams of fresh leaves.
The content of B vitamins, vitamin C, A, E, K, iron, magnesium, potassium, calcium, iodine makes the product in demand for people with low immunity, weakened, often ill, with weak nerves. Spinach can be given to young children. It is used as a therapeutic and dietary remedy for blood diseases, pulmonary tuberculosis, hypertension and diabetes mellitus. A substance such as lutein, which is part of spinach, has a positive effect on vision. The inclusion of a vegetable in the daily menu is a prophylaxis against periodontal disease.
Spinach, in its raw form, contains organic steam-coumaric acid, which reduces inflammation in the body, especially in rheumatoid arthritis. Spinach is one of the important foods that has the highest inhibitory effect against liver cancer.
It is necessary to eat spinach in moderation for people with urolithiasis, with nephritis, colitis, diseases of the gastrointestinal tract, as well as with a tendency to allergies.
… Pour a tablespoon of chopped spinach greens with a glass of boiling water, leave for about an hour and drink the infusion of a quarter of a glass 3-4 times a day.
How to choose spinach in the store
When buying spinach in a store, pay attention to the appearance of the product.
The spinach leaves should have a bright juicy green color. If the leaves have acquired an olive color, such a product is stale. The appearance on the leaves and petioles of dark dots, spots, indicates that the product is stale and the decay process has already started. Stale spinach packs produce an unpleasant odor.
Petioles and leaves should not be very large, this indicates overripe. Older leaves accumulate oxalic acid in large quantities. It is better to choose spinach with small leaves, a younger age, it is he who carries valuable qualities.
At home, store spinach in the refrigerator for a short period of time, 1-2 days. By increasing the shelf life up to 5-7 days, the product loses a large amount of vitamins. To increase the shelf life, it is frozen. The spinach leaves are washed in cold water, dried, packed and placed in the freezer. In this form, spinach retains its nutritional properties for more than six months.
How to grow spinach yourself
Garden spinach is a cold-resistant culture, early ripening and unpretentious. You can get valuable leaves in 25-40 days. Its seeds sprout for a long time and they are sown in advance soaked during the day, in early spring, since when hot weather sets in, the plants go into the arrow and bloom. The favorable temperature for growing is 15-17 ° C. At temperatures above 20 ° C, plants turn to flowering and lose their nutritional and commercial qualities.
Spinach is grown on neutral, well-fertilized organic soil, without using chemical fertilizers. The seeds of spinach are large and they are embedded in the soil to a depth of 2-3 cm. When two leaves appear, the seedlings are thinned out and 8-10 cm are left between the plants.
Spinach care includes loosening the soil, weeding, and watering in dry weather. Watering is an important part of growing delicate and high quality leaves. With a lack of moisture, it will not be possible to get large juicy leaves.
During the summer season, spinach is sown several times with an interval of 7-14 days. The best produce is obtained in early spring and late summer.
Growing spinach leaves on a windowsill is similar. Seeds are sown in boxes with a depth of at least 10-12 cm. The main thing will be lighting. Phytolamps are used in winter.
What foods do you eat spinach with?
Spinach is a versatile vegetable. Its leaves can be added anywhere and paired with almost any food. Spinach is stewed, boiled, salted, candied, dried.
The addition of spinach enhances the nutritional value of vegetable dishes. Fresh herbs are used in fruit and berry and vegetable salads. Spinach is in harmony with classic common vegetables: tomatoes, cucumbers, peppers, onions.
This is a simple recipe, delicious and original, which can be made by each of the available products.
Ingredients in free proportion: washed spinach leaves, dill, a sprig of mint, one onion (or green onion), sugar, lemon juice, vegetable oil.
Step by step.
1. Wash the cucumbers, cut them lengthwise into two halves and remove the pulp. The boats are ready.
2. For the filling, the washed spinach leaves are mixed with chopped onions, dill, mint, sugar and butter.
3. The pulp of the cucumber is chopped and added to the prepared filling.
4. The filling is laid out in "boats" and decorated with slices of pepper, radish, lettuce.
Vegetable oil and lemon juice, if desired, can be replaced with sour cream or mayonnaise, adding salt and pepper at your discretion.
Spinach leaves are used in the preparation of mashed soups, cabbage soup, borscht, seasonings, sauces.
Spinach is a good partner in meat, chicken, fish, shrimp, feta cheese, cottage cheese, cheese and eggs dishes.
It can be put in baked goods, in dough for a bright green color. This property of spinach is widely practiced by chefs and bakers when baking bread, rolls, casseroles, pies, in the manufacture of cookies, dumplings, pancakes.
