Agricultural Information:

Plant Family: Amaranthaceae
Scientific name: Spinacia oleracea

Spinach is a fast-growing, leafy green annual native to Central and Western Asia. It has broad, tender leaves that range from smooth and oval to crinkled and puckered, depending on the variety. It thrives in cool weather and bolts (goes to seed) quickly in the heat.

Spinach is commonly eaten raw in salads or cooked into soups, sautés, pastries, and sauces. It is well known to be nutrient dense and cooking reduces oxalates, which helps to make the minerals in spinach more available to the body.