“I love spinach whether cooked or in a salad. I'll eat it blanched, mixed into pasta, stuffed into ravioli. Whenever I eat this blanched though, I swear it always leaves a weird …”
#9 of 20 from
Yummy Green Grub!
“Popeye figured this out a long time ago. Great as a salad or as an alternate to lettuce on a sandwich.”
#10 of 10 from
Favorite Health Foods
Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small, hard, dry, lumpy fruit cluster 5-10 mm across containing several seeds.