A plant that’s native to Persia (that’s modern-day Iran), Spinach was introduced to China in the 7th century before making its way around the world. It grows in soft soil and is rich in Vitamin A, Vitamin C and Calcium, which is great for cleansing and purifying the body.
In 1870, Dr E Von Wolf made an error while recording the iron levels of spinach, recording it as 10 times its actual amount – a measure that stood uncorrected for 60 years. This led to the popular myth of spinach being something of a super vegetable (think Popeye), although it’s still pretty good for you.
Spinach is best when eaten fresh because it can lose its nutrients within eight days of harvest.
It is available all year round and can be eaten raw or cooked, but loses its Vitamin C content when heated.