Malaysian Herbs-- (35)spinacia oleoracea முளைக்கீரை

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spinacia oleoracea     முளைக்கீரை

SPINACH Spinach is not known in a wild state. It probably originated in northern Iran, Afghanistan and Turkmenistan where related wild species such as Spinacia tetrandraSteven ex M.Bieb. and Spinacea turkestanica Iljin can be found. It spread to China in the 7th century and to Europe in the 12th century. Spinach is now cultivated worldwide, mostly in temperate regions, but also in the cooler parts of the tropics. In tropical Africa it is grown to a limited extent in the highland areas of East and southern Africa. One of the most important potherbs cultivated, spinach is rich in vitamins and minerals. It is an especially good source of vitamins A and C. Planting and culture of Spinach Any good, well-drained garden soil will suit spinach provided it is not acid. The preferred pH is between 6 and 7. Soils that are more acidic should be limed at whatever rate is indicated by a soil test. Spinach requires an abundance of plant food, especially nitrogen. For proper soil preparation, the earth should be well spaded to a depth of six inches with well-rotted manure or compost incorporated. Lime only after the manure has been added. Beneficial companion plant A plant that is beneficial to spinach for both growth and insect control is strawberries. For information on other vegetable companion plants see the companion planting chart. Spinach is an important green leafy vegetable in temperate climates. The entire above-ground part of young plants or the tops of older plants are generally consumed after light cooking. Raw spinach is sometimes eaten in salads. In Africa it is entirely a fresh market product; in Western Europe and North America more than half of the produce is processed into canned or deep-frozen products . Spinach is one of the richest sources of beta-carotene. Beta carotene is transformed into vitamin A in the intestine.  About Spinach:  Beta carotene helps in reducing oxidative stress of the free radical. Thiamine is present in spinach that is absorbed by the body. Thiamine helps in the transformation of carbohydrates into energy.  Folic acid is found in abundance in spinach. Folic acid helps in the prevention of anemia. Folic acid should be consumed by pregnant women for the proper development of the babies in the fetus. Folic acid also helps in the combination of proteins.  Spinach and Vitamins: Vitamin C is also present in spinach Vitamin C has the properties of antioxidants. Vitamin C helps in the development of immunity. Vitamin C also helps in the accumulation of iron in the body. Vitamin C also helps in the development of the gums and teeth.  Vitamin E is found the spinach. Vitamin E has the properties of the antioxidants that help in the development of the reproductive system. Vitamin E also helps in the improving the condition of the skin and hair. Vitamin K is also found in spinach. Vitamin K helps in the clotting of blood. Vitamin K also prevents the deposition of calcium in the walls of the arteries. The prevention of deposition of calcium on the walls of the arteries do not restrict the flow of blood through the heart. The end result is the prevention of cardiac diseases.  Vitamin C and beta carotene prevent the risks of colon cancer. The presence of vitamin E in spinach prevents the deterioration of the brain cells. Spinach is one of the richest sources of iron. Iron is an important component of hemoglobin that help in the transportation of oxygen from the lungs to various tissues of the body. Thanks to seetha geetha.com Wash and dry leaves order to preserve the largest possible amount of the vitamins and minerals in spinach, the leaves should be washed as quickly as possible, without soaking, and dried by whirling in a salad basket. Water left on the leaves dissolves vitamin C, sugars and minerals, and spoils the flavor of the cooked product. Cooking Spinach To cook, heat as quickly as possible in a small amount of water, then reduce the heat and cover, allowing it to steam. The spinach is ready to serve after about five minutes or as soon as the leaves have wilted. Varieties of Spinach There are two types: one with crumpled leaves, of which Long Standing Bloomsdale and Virginia Savoy are the most popular; the other with thicker, smoother leaves, as typified by King of Denmark and Nobel. Neither of these go to seed as readily as the others. Varieties recommended for freezing are: Giant Nobel, Viking, Long Standing Blooms-dale, Northland, and Hybrid No. 7. Disease-resistant varieties include Winter Bloomsdale, Hybrid No. 7, and Melody Hybrid.

New Zealand spinach New Zealand spinach (Tetragonia tetragonioides) is not true spinach and does not resemble spinach in growth pattern, but when cooked and served there is little difference between them. It has the great merit of flourishing in the summer heat, and as its leaves are picked, others grow to replace them. Because of the outer shells, the seed should be soaked in water or scored before planting. Malabar spinach                                                     (35) Malabar spinach (Basella alba) is another excellent substitute for spinach, either cooked or raw. It can be grown on a fence and will thrive in warm weather. It is susceptible to frost injury. physicianpackiam

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