Spinach is a leafy green vegetable native to central and western Asia. It is one of the most consumed green leafy vegetables. In medieval times, artists used to extract green pigment from Spinach to use as ink or paint.
Growing and harvesting
In Tasmania, we start planting Spinach in October for a November harvest. Spinach only takes about 21 days from planting to harvest. Our Spinach season will end in April, just in time to start planting in New South Wales. Spinach is mechanically harvested, but we pack it directly into crates in-field. Our Spinach is then vac cooled and sent off to a range of valuable customers across Australia who then wash and pack the Spinach, ready for the consumer.
Look for fresh Spinach leaves that have a dark green colour, crisp texture, and fresh aroma. Avoid product that is wilted, yellow-spotted or slimy. Spinach stems should be fairly thin; thick, coarse stems indicate over mature leaves that will be tough and bitter.
Store Spinach, unwashed, in an airtight plastic bag in the refrigerator crisper for up to four days.
Spinach can be eaten raw in salads, wraps or sandwiches, and can be steamed or cooked into pastas or salads. It is also fantastic to add to your morning smoothie for a nutritional boost.
Spinach is packed full of nutrients! It’s a good source of folate and vitamins A, C, and K. It’s also a source of potassium, fibre, iron, and manganese. Eating Spinach may benefit eye health, reduce oxidative stress, and reduce blood pressure levels.
Try it now
These Spinach and Ricotta Balls from Italian Spoon are a light and tasty meat-free starter.