Why are spinach leaves green

It's so green: the season for spinach leaves has arrived

Even if the iron content was overestimated for a long time, it is still significantly higher than in lettuce, for example. Spinach also contains other valuable minerals such as potassium, calcium, magnesium and manganese as well as provitamin A, vitamins E and K, folic acid and vitamin C. Last but not least, the vegetables also have an impressive taste and can be used in a variety of ways in the kitchen - for example in soup, in risotto and pasta.

It doesn't take much time to prepare a simple side dish. Fresh spinach leaves are washed thoroughly in cold water to remove debris and sand. Then remove any hard stems. The vegetables are briefly blanched in the saucepan over moderate heat until they collapse. The quenching in the ice water gets the beautiful green color.

Spinach is traditionally refined with a little salt, pepper, garlic or nutmeg and a dash of cream. The vegetables get an Italian touch with lemon juice, garlic, salt, pepper, olive oil and a little parmesan. Young spinach, also known as baby spinach, is particularly tender and is therefore preferred raw for salads or green smoothies.

Domestic leaf spinach is now available from the field. The best choice are crisp green leaves without wilted spots, which can be kept in the refrigerator for a day or two. Like Swiss chard, spinach can contain a lot of nitrate, which can be converted into harmful nitrite. Rapid cooling and airtight storage in the refrigerator reduce the possible formation of nitrite.

Food rich in nitrates should therefore only be reheated once. It is therefore important to cool the leftover spinach quickly, store it in the refrigerator and heat it sufficiently the next day.

Reheated spinach is not suitable for babies and toddlers.