It is an annual, very important leaf vegetable. It comes from southwest Asia, probably from Persia. The name itself is derived from the Persian Esfenadž. Through Syria and Arabia, it came to North Africa and from there to Europe. Since the late 16th century it was already widely known and grown almost all around the European continent.

Although it has already been known that spinach is not the greatest source of iron, there are also other useful substances e.g. iodine, calcium, and phosphoric acid contained in it. It also contains a lot of vitamins, such as beta-carotene, provitamin A, C, vitamins B1, B2, B6, PPE, K, and folic acid. Spinach is also a rich source of lecithin, spinacin (spinach protein) and saponins, which favourably affect the operation of the peritoneum and the gastric mucosa. Eating spinach positively affects heart activity, blood creation, strengthens of bones, teeth, strengthens hair and nails. It has diuretic effects and it dewaters organism, removing dangerous substances. Spinach also has a beneficial effect on the entire immune system. Researches have shown the presence of plant hormones, which affect development of human muscle, and a high carotenoid content, which makes spinach a valuable antioxidant.

It is grown in many cultivars, which differ in shape, colour or shape of the leaves, blooming and other properties. Spinach vegetation season is relatively short. We harvest it about 40 to 50 days after sowing, before the formation of flowers, before the leaves turn bitter. Harvesting is done manually, when the plant reaches the height of about 5 cm. Use the leaves fresh, as soon as possible after their harvest. In the refrigerator, they can stays in a bag for about 1 week. Otherwise, it is possible to preserve the leaves by freezing them.



crates 3 - 5 kg

flowpack 50 g, 100 g


Fast Stewed Spinach

Rinse fresh spinach and boil it in lightly salted water for 5 minutes. Then strain the water and squeeze out excess water from the spinach using a spoon. Fry finely chopped onion on the hot pan with oil until it turns golden brown; add crushed garlic and then the spinach. Stew with the lid on for approximately ten minutes, then uncover the food, season it with pepper and possibly salt, add cream, stir and let it boil.


1 kg of fresh spinach leaves, 2 cloves of garlic, 1 onion, 2 tbsps. of oil, 1 dl of oil, pepper, salt

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