SPINACH GETS
THE THUMBS UP!
As far as green leafy vegetables go, spinach, also known as palak, is definitely among the most popular in this country. Who hasn’t enjoyed a delectable Palak Paneer at some point? Or relished the green leaves in soup or some other form? Not only does spinach have a lovely green colour and an unmistakable flavour, it is also crammed with nutrients such as vitamin A, vitamin C, vitamin B2, vitamin B6, calcium, and iron; it also has antioxidants and anti-cancer properties. Do you need a better reason to include spinach in your diet?
Different varieties of spinach are available in the market. Savoy spinach has crisp, curly leaves with a springy texture; semi-Savoy is similar in texture but not as crinkled in appearance. Smooth-leaf spinach, which seems most common in India, has flat, spade-shaped leaves. Baby spinach has a sweeter taste and is great for use in salads.
Spinach is available throughout the year, but you can find the freshest leaves from March through May and from September through October. Choose spinach with vibrant deep green leaves and stems that show no signs of yellowing.
Remember that the delicate texture, mild sweet taste and vibrant colour of fresh spinach are lost when the leaves are cooked or processed. You will notice a more acidic and robust flavour when spinach is cooked. Spinach, either raw or cooked, can be used in a number of exciting preparations, ranging from burgers and rotis to salads and rice.
Add a refreshing green element to your cooking today!