Spinach (Spinacia oleracea) is a flowering plant in the amaranth family, originally from central and western Asia. It has been cultivated for food since at least the 4th century, spreading from Persia through the Arab world to Europe and eventually worldwide.
The plant produces a rosette of dark green leaves that vary in texture from smooth (flat-leaf) to heavily crinkled (savoy) depending on the variety. Baby spinach, harvested young, has smaller, more tender leaves and a milder flavour. Mature spinach has a more robust, slightly mineral taste and cooks down significantly in volume.
Spinach is one of the most versatile leafy greens in the kitchen. It is eaten raw in salads, wilted as a side, blended into smoothies, and used as an ingredient in dishes from spanakopita to saag paneer to Japanese goma-ae. It is available year-round in Australia as both loose leaves and pre-washed bags.
How it's produced
Spinach is a cool-season annual crop that grows best in temperatures between 10°C and 20°C. It bolts (goes to seed) quickly in hot weather, so in warm climates it is grown over winter or in cooler elevated regions. In Australia, major production areas include the Lockyer Valley in Queensland, the Adelaide Hills, and parts of Victoria.
The crop is direct-seeded into prepared beds and grows rapidly, reaching harvest size in 6 to 8 weeks for baby leaf or 8 to 12 weeks for mature bunches. Baby spinach is mechanically harvested by cutting the leaves above the growing point, allowing multiple cuts from a single sowing. Bunch spinach is typically pulled whole. Post-harvest, the leaves are washed, cooled rapidly, and packed for market. Spinach is highly perishable and requires cold-chain management throughout distribution.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
Keeping it
Keep it: in the fridge in a sealed bag.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
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