Natural Cook Studio of Bend

I’ve chosen spinach this month because I’ve been eating it fresh out of my garden for   almost two months now. Although spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest, and has the best flavor. I however live in Bend Oregon so my season is a month behind. Spinach is thought to have originated in ancient Persia (Iran), and its name is derived from the Persian ward “ispanai” which mean “green hand”. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as “a la Florentine.”

The U.S. is the second-largest producer of spinach behind China, coming in with a distant 3% of the world’s production behind China’s 85%. Within the U.S., California and Texas lead in production. In the 1920’s the U.S. pushed spinach commercially, with Popeye the Sailorman cartoon being a great advocate in spinach consumption. We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time he was defeating Brutus for the love of Olive.

Researchers have identified at least 13 different compounds in nutrient-rich Spinach that function as antioxidants and anti-cancer agents. Spinach has also been shown to help those suffering from osteoporosis, heart disease, colon cancer, arthritis and other diseases. Spinach is fat-and cholesterol-free, low in calories, high in fiber, high in folate (20 percent of daily requirement), and also provides 15 percent of the daily requirement of magnesium. Spinach is an excellent source of vitamin A (70 percent of daily requirement), vitamin C (25 percent of daily requirement) and iron (20 percent of daily requirement, non-hem). Spinach also provides vitamin K, which helps blood coagulate and which, along with calcium, vitamin D and phosphorous, is important for strong bones. Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.

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In Health,

Lisa Ehlers CH.,CN.