Spinach, from the Amaranthaceae family, species Spinacia oleracea, is native to ancient
Persia. It grows as a low, leafy plant reaching about 30 cm high, with smooth or crinkled dark
green leaves 5–15 cm long. Spinach is rich in iron, magnesium, vitamin A, C, K, and folate,
promoting red blood cell production, immune function, and metabolism. It’s eaten raw in
salads or cooked into stews, sauces, or smoothies. Spinach wilts quickly, so store it in a
sealed bag with a dry paper towel to absorb moisture and prevent spoilage.