Grow to Love .... Spinach

Grow to Love... Spinach

Why love… Spinach?


You can pretend you are Popeye who derived all his strength from it. It’s renowned for its iron content but just as important are the vast quantities of vitamin B, C and calcium.

Spinach has been popular since ancient times. Thought to be native to ancient Persia, it has been eaten for thousands of years.

Known for its distinctive taste, it is quick to cook and wilts dramatically in the process, but retains a pleasing texture.

Did you know?


  • Spinach was mentioned in the first known English cookbook, The Forme of Cury of 1390 as ‘spinnedge’ or ‘spynoches’.
  • U.S. spinach growers credited Popeye with a 33% increase in spinach consumption in the 1930s as the character’s popularity grew.
  • Before cooking it make sure you have bought enough as spinach shrinks by a surprising amount when cooked.
  • It’s available all year round but at it’s freshest and most flavoursome in the spring.

Top Tips


  • Cooked spinach is great in a variety of dishes, but young leaves can be eaten raw as classy addition to a salad or sandwich.
  • Spinach works well with eggs, cheese and other dairy dishes. But it is just as at home in a stir-fry or a spicy Indian curry.
  • Feeling like something different this lunchtime? Why not cook some leaves in an omelette with grated parmesan cheese?
  • Serve baked salmon on a bed of blanched spinach with a simple hollandaise sauce.
  • Use as a pizza topping, add to mashed potato or even bake in a lasagne.

Recipe suggestions

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