Spinach is definitely not one of those vegetables that children devour with relish. Adults who have gotten over their aversion to the leafy green may find it palatable in an omelette or a plate of ravioli, but overall, spinach’s standing among other garden crops is subpar. Bland and watery, it gives off the astringent aftertaste of dirt. 

But once you approach spinach as a multivitamin rather than a food, it becomes tolerable – and even somewhat tasty. While spinach may appear like an unsavory goop of green, the silver lining is that it is a nutritional powerhouse full of vitamins, nutrients, and minerals, including iron. It is also low in calories – 100 grams of spinach only yields 23 calories. On March 26, National Spinach Day, venture beyond your comfort zone and try a helping of this vegetable. 

The History of Spinach

Spinach was thought to have originated in ancient Persia. It later crossed into India and Nepal, eventually reaching China. From there, it was brought over to the Mediterranean during medieval times, introduced to Spain by the Moors.  

As the story goes, the term “à la Florentine” was thought to have been coined by an Italian noblewoman, Catherine de Medici, when she married into the French royal family, as an ode to her Florentine origins. “À la Florentine” is a method of preparation that involves anything cooked with spinach and a savory sauce, usually Mornay sauce. 

In the early 20th century, growers cultivated disease-resistant and slow-bolting varieties of lettuce. 'Indian Summer' and 'Olympia' are slow-bolting varieties that have acquired these properties from a European lineage. Compared to the older varieties, the newer variants grow faster, with a less bitter taste.  

Popeye the Sailor

Older people who grew up with Popeye the Sailor cartoons are familiar with the animated character downing a can of spinach, which would endow him with super strength. As kids grow up, they realize that it was a con intended to get them to eat their vegetables – several dim-witted kids may have attempted to chug down an entire can of spinach. While doing the same may not give you enough strength to knock out enemies with a single punch, spinach does give you a boost of energy – crucial if you’ve been overwhelmed lately. 

In the animated show Green Eggs and Ham, Guy, the antisocial curmudgeon, refuses to take a single bite of another green colored food, the titular green eggs and ham. In the end, he capitulates and discovers that it isn’t so bad after all, and he even gains a fondness for it. Don’t be like Guy and be afraid to try new things – use this day as a chance to remake spinach into new dishes that don’t actually suck. 

Growing Spinach in the Garden

Spinach comes in three types: flat or smooth leaf, savoy, and semi-savoy. Savoy spinach is characterized by its deeply crinkled leaves, while smooth leaf spinach has unwrinkled, spade-shaped leaves that are milder in taste. Baby spinach is a smooth-leaf variety that is favored, both for its easy washing and mellow flavor. 

As spinach prefers rich, loamy soil, it’s recommended that you grow it in a raised garden bed, where it grows quickly in the moist, controlled environment. Spinach is a cool season crop that can be sown in the spring or fall, when the weather is cool. Space plants 12 inches apart in soil well-amended with compost. Check watering often and keep watering consistent with a watering hose.

Spinach can be harvested as soon as five weeks after sowing – the hori hori knife comes in handy. When harvesting spinach, you can either take the entire plant or only 1/3 of the leaves so that it continues to produce. Start by removing the outer leaves, allowing the inner leaves time to grow.  

Recipes with Spinach That Actually Taste Good  

If you’ve been reluctant to eat your greens, then these recipes may just get you to reconsider. Gone are the days of insipid salad leaves and unpalatable steamed vegetables – these recipes are as irresistible as green eggs and ham are to Sam-I-Am. 

• Chicken with Chipotle Cream Sauce: The rich, creamy flavor of the chipotle sauce pairs nicely with the spinach, which you probably won’t even realize it’s there, while the chipotle peppers add a hint of spice. 

• Spinach Patties (Keftes de Espinaca): Keftes, also known as croquettes or small patties, are popular in Sephardic Jewish cooking. These appetizing vegetarian patties are an easy way to make use of leftover potato scraps. Top with Greek yogurt or sour cream for a balanced taste. 

• Feta and Spinach Potato Crust Quiche: This quiche recipe calls for fragrant herbs combined with spinach and feta cheese, baked into a crispy crust. It’s similar to spanakopita, a savory Greek pie, though instead of phyllo dough, it uses mashed potatoes. 

• Spinach Artichoke Dip: Vegetables are automatically better when processed into a dip, and this spinach artichoke dip is no exception. The creamy cheesy flavor shares many elements of the classic dip, with less of the fat. 

• Spinach Puffs: If you love spinach dips, you’ll love these spinach puffs as well. Surrounded by crispy golden crust, the spinach is enveloped in a flavorful center, supplemented with ground pepper and za'atar seasoning.