It is believed that the Persians were the first to cultivate spinach, in the 7th century it came to China, and from there to Spain and Europe. This plant has a neutral aroma and taste, so it is rarely consumed in its pure form, but it is often added to salads or other dishes along with various herbs. It is prized mainly for its nutritional properties.
Instructions
Step 1
Spinach is an annual plant in the Amoranth family. It is sometimes confused with sorrel - it also forms rosettes of green leaves, and towards the middle of summer it releases a flowering stem that can grow up to 30 cm.
Step 2
Such a plant does not require special care, but it needs fertile soil and constant watering. The latter especially affects the appearance of spinach and its taste.
Step 3
In cooking, spinach leaves are used, which can be either rough to the touch or smooth. Small young leaves, distinguished by a lighter green tint and a delicate taste, are especially appreciated. They are usually eaten fresh and added to various vegetable salads. Late leaves are darker and coarser, so they are usually cooked before eating: they are dipped in boiling water for a couple of minutes, stewed, baked, etc.
Step 4
Due to its neutral taste and aroma, spinach goes well with other foods. It is often eaten fresh with vegetables and herbs, dressing such salads with various sauces. Used as a filling for casseroles and pies in combination with various cheeses. It is also added to pasta, vegetable soups, lasagne and other dishes.
Step 5
In Russia, spinach is not very popular, but in America and some European countries it is consumed in large quantities. This is due to the beneficial properties of such a plant, due to its valuable composition. So, spinach leaves contain vitamins A, C, E, K and B vitamins, as well as a large amount of minerals: calcium, sodium, magnesium, iron, phosphorus and potassium. The latter substance is especially abundant in it, but it is poorly absorbed due to the presence of fetic acid in spinach. In addition, the leaves of this plant are low in calories and almost 90% water, so they are often consumed by those who suffer from obesity.
Step 6
Naturally, in order to get all the nutrients it contains from spinach, it is better to eat it fresh. At the same time, such a plant is not stored for long - after a week, plucked spinach loses all vitamins and microelements. The only way out is to freeze the product.
Step 7
Spinach is recommended for use as a cleansing agent, as it has a laxative and diuretic effect. It is also useful for atherosclerosis, retinal dystrophy, joint diseases. However, with gastritis, ulcers and urolithiasis, it is not recommended to eat it, since its leaves contain a lot of oxalic acid, especially in old ones.
