Celebrated on July 16th
Spinach is best eaten fresh. It loses nutritional properties with each passing day. Although refrigeration slows the deterioration, half of the major nutrients are lost by the eighth day after harvest. (For long term storage, freeze while fresh.) When fresh, it has crisp leaves. As they deteriorate, the leaves turn limp. Medieval artists extracted green pigment from spinach to use as an ink or paint.
In addition to the nutrient richness of spinach in terms of these conventional nutrients, spinach also provides the carotenoids lutein, neoxanthin, and violaxanthin; the flavonoids spinacetin, patuletin, and jaceidin; and naturally occurring nitrates. Spinach has a large nutritional value, especially when fresh, steamed, or quickly boiled.
Name “Spinach” is derived from the word ispanai meaning green hand. In Latin it became spanachia which eventually evolved into the present word. Freezing spinach diminishes its health benefits. The way to get the best from the leaf is to buy it fresh and eat it the same day.