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In the Garden Kitchen "Spinach"

Event Details

In the Garden Kitchen "Spinach"

Time: May 27, 2017 from 6:45am to 6:45am
Location: AM1290,News 95.7FM, gardentalkblog.com, and worldwide on the i-Heart Radio
Event Type: educational
Organized By: Mark Webber
Latest Activity: May 27

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Event Description

Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are eaten as a vegetable.

It is an annual plant (rarely biennial) growing as tall as one foot. Spinach may survive over winter in temperate regions.

In a 100 g (3.5 oz) serving provides only 23 calories, Spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron, and folate. Spinach is a good source of the B-vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.

The three basic types of spinach are:

'Savoy' has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets in the United States. One heirloom variety of Savoy is 'Bloomsdale,' which is somewhat resistant to bolting. Other common heirloom varieties are 'Merlo Nero' (a mild variety from Italy) and 'Viroflay' (a very large spinach with great yields).
Flat- or smooth-leaf spinach has broad, smooth leaves that are easier to clean than 'Savoy'. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods. 'Giant Noble' is an example variety.
Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as 'Savoy', but it is not as difficult to clean. It is grown for both fresh market and processing. 'Tyee Hybrid' is a common semi-savoy.

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