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Spinach "Merlo Nero"
Spinach "Merlo Nero".
Leader in the amount of iodine!
Medium early (30-40 days) variety for growing in open and protected ground from early spring to late autumn.
The socket is compact, medium-sized. Leaves are numerous, oval, dark green, bubbly. Productivity 2.5-2.8 kg / m2.
Variety value: long yield period. Contains vitamins and amino acids, mineral salts.
Recommended for therapeutic and dietary nutrition. It is consumed in a boiled, canned form, used for canning and freezing.
Leader in the amount of iodine!
Medium early (30-40 days) variety for growing in open and protected ground from early spring to late autumn.
The socket is compact, medium-sized. Leaves are numerous, oval, dark green, bubbly. Productivity 2.5-2.8 kg / m2.
Variety value: long yield period. Contains vitamins and amino acids, mineral salts.
Recommended for therapeutic and dietary nutrition. It is consumed in a boiled, canned form, used for canning and freezing.
* Spinach is native to Asia (Ancient Persia, modern Iran). From there it was brought to China two centuries BC.
However, spinach was mainly grown in Asian countries and was very popular among the Arabs.
No information about the cultivation of spinach by the ancient Greeks or Romans has survived.
Spinach leaves are very rich in proteins (34%), carbohydrates, contain large amounts of vitamins C (37-72 mg / 100 g), B1, B2, carotene (up to 4 mg / 100 g), as well as iron and phosphorus salts.
In addition, spinach contains vitamins K, P, E and salts of potassium, calcium, magnesium and iodine.
Currently, spinach as an unpretentious early greens is quite widely grown in the countries of America and Western Europe, as well as in China and Japan.
Young spinach leaves are eaten raw, boiled or stewed, and, of course, canned.
The most useful, logically, are fresh leaves in raw form (they are stored quite well at a temperature of -1-2 degrees Celsius and do not spoil for up to 3 months),
salads are prepared from them, juice is squeezed out. The most common dishes from spinach are soups, purees, and in Russia - green cabbage soup.
Spinach juice is a very useful dietary product.
Rinse spinach spoils quickly, so it should be washed immediately before use. Spinach is boiled in salted water for 7-10 minutes.
To keep the spinach color during cooking, it should be boiled in an open container in a large amount of water (3-4 liters per 1 kg of spinach) at a vigorous boil.
You can't stew spinach together with sorrel, because the spinach changes color and becomes coarse. Spinach juice is a good natural dye: it gives dishes a rich green color.
