Spinach was Catherine de Medici’s favourite vegetable. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as “a la Florentine.”
Raw spinach has a mild, slightly sweet taste that can be refreshing in salads but when it is cooked, its flavour becomes more acidic and earthy.

There are three different types of spinach available:

Savoy has crisp, creased curly leaves that have a springy texture.

Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance.

Baby spinach is great for use in salads because it has a sweeter taste due to its lower oxalic acid content.

Spinach

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  • • Excellent source of vitamin K.
    • Great source of Vitamin A
    • Good source of manganese, folate, and vitamin C
    • Source of Iron, Magnesium and Potassium

    In animal studies, researchers have found that spinach may help protect the brain from oxidative stress and may reduce the effects of age-related related declines in brain function. Research indicates that eating a spinach rich diet significantly improved learning capacity and motor skills in adults