Spinach is believed to originate from the Persian areas in the Middle East. It was introduced to Europe during the Middle Ages by the Moors. In Europe, it became widely popular, and when it was unavailable beet and turnip greens were substituted. At one time, Spinach was known in France as cire-vierge, meaning virgin beeswax. This nick-name alluded to the fact that the flavors in spinach can be “molded” by the character of the dish to which it is added.
In Asian traditions, spinach is said to add a cooling quality to the body. Its iron and chlorophyll content help to build the blood. Spinach cleanses the blood, which is especially useful for skin problems arising from heat conditions. Heat conditions may manifest as red and inflamed areas on the skin. The high vitamin K content of spinach is useful for reducing bleeding conditions like nosebleeds. Spinach has a moistening quality in the body, which can alleviate dry conditions that lead to constipation and urinary difficulty. Spinach can quench thirst. People who are prone to forming kidney stones, loose stools, and urinary incontinence should eat spinach sparingly,
Spinach is high in vitamin K, an essential component of bone health. Vitamin K activates a compound called osteocalcin. Osteocalcin helps to bind calcium in the bone, and helps promote healing of fractures. A substance in spinach called oxalic acid inhibits the absorption of minerals, but this can be minimized by the addition of a bit of citrus like lemon or orange.
In addition to vitamin K, spinach is an excellent source of vitamin C, calcium, vitamin A, manganese, folic acid, magnesium, iron, and quercetin. Spinach contains flavonoids which have been studied for their use in cancer prevention. The high antioxidant value of spinach improves vascular health by helping to lower cholesterol, and protects against free radicals in colon cells. The magnesium content helps to stabilize blood pressure. Folic acid reduces homocysteine, a component that contributes to inflammation in the body and the brain. Lutein is a carotenoid which protects against cataracts and macular degeneration.
The riboflavin in spinach helps the body respond to stressful conditions.
Spinach is best purchased as loose, dark green leaves. It can be stored up to one week in the refrigerator. Spinach can be eaten raw, steamed, or sautéed. A bit of fat helps the body absorb the many nutrients in spinach. One author stir fries spinach in coconut oil.
Because spinach is on the list of twelve most contaminated foods, what better way to get our winter greens than buying fresh, whole, unsprayed spinach leaves at our wonderful Santa Fe Winter Farmer’s Market? Visit the winter market, and reap the benefits of fresh, seasonal, wholesome food all winter long.
