It originates from Iran, Turkestan and Afghanistan, and was probably bred from a wild-growing species. In Spain, it was adopted from Moorish cuisine, where it was already known at the turn of the 12th and 13th centuries.

Spinach is a nutritious leafy vegetable and is very rich in vitamin A. It also contains vitamins of the B, C and D groups, potassium, calcium, iron and fibre. It supports blood formation, muscle and heart function, and protects the mucous membranes in the body.

It belongs to the alkaline foods. To preserve the vitamins, it is best to serve spinach as a salad, finely chopped and drizzled with lemon. If we are going to cook it, we should not blanch it, so as not to destroy the content of important vitamins and minerals.

Spinach enters the spleen and stomach meridians. It is of a refreshing nature and sweet taste.