HISTORY OF SPINACH
The diffusion of spinach into the Mediterranean was almost certainly the result of Arab ingenuity. Spinach, which does not grow well in hot weather, was successfully cultivated in the hot and arid Mediterranean climate by Arab agronomists through the use of sophisticated irrigation techniques probably as early as the eighth century A.D. The first references to spinach are from Sasanian Persia (about 226-640 A.D.) and we know that in 647 it was taken from Nepal to China where it was, and still is, known as the "Persian green." The first written evidence of spinach in the Mediterranean are in three tenth-century works, the medical work by al-Razi (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Wahshiya and the other by Qustus al-Rumi. Spinach became a popular vegetable in the Arab Mediterranean and arrived in Spain by the latter part of the twelfth century where the great Arab agronomist Ibn al-'Awwam called it the "captain of leafy greens." Spinach was also the subject of a special treatise in the eleventh century by Ibn Hajjaj.
When spinach reached Provence it also became a popular vegetable, behind cabbage. Spinach is mentioned frequently as part of the fifteenth century Provençal ortolagia, the vegetable production of the garden. In the seventeenth century, the famous English philosopher John Locke reports having had a spinach and herb soup during his travels in southwestern France. In Anatolia, spinach was known by the thirteenth century, if not earlier, and served with meat and covered in garlic-yogurt sauce, a dish that was popular with the Seljuk Turks. The Italians were important for promoting the role this new vegetable played in the Mediterranean diet, as they favored spinach along with several other new vegetables both from the Old and New Worlds, in their gardens beginning in the thirteenth century. In Venice, cooks integrated Muslim flavoring techiques in dishes known as saur which were enriched with pine nuts and sultanas. Although fish, meatballs, and rice were so flavored, so were dishes of spinach.
The Arab influence in Spain is evident even today. Sometime ago a stylish dish in Cordoba was sajina, also called ásida, a kind of watery soup made with wheat flour cooked with spinach or other leafy vegetables. This soup seemed to be obligatory at family gatherings, holiday feasts, where you would also find stew/soups of lima beans or chickpeas. Sajina is a direct descendent of a popular stew from Islamic Spain.
Mediterranean Jews, the Sephardim, were also fond of spinach and prepare dishes such as shpongous, a savory baked dish of sheep's cheese and spinach that was customary as a dairy dish served on Shavuot, the holiday fifty days after Passover celebrating the Palestinian harvest and the anniversary of the giving of the Law.
In thirteenth century Damascus, burani was a popular dish of Persian origin, made with spinach or Swiss chard and yogurt, garlic, and spices. In 1614, Castelvetro calls for spinach to be used as the stuffing for tortelli.
BENEFITS OF SPINACH FOR BODY
Diabetes management
Spinach contains an antioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes. Studies on alpha-lipoic acid have also shown decreases in peripheral neuropathy and autonomic neuropathy in diabetics. However, most studies have used intra-venous alpha-lipoic acid and it is uncertain whether oral supplementation would elicit the same benefits.
Cancer prevention
Spinach and other green vegetables contain chlorophyll, which has been shown to be effective at blocking the carcinogenic effects of heterocyclic amines, which are generated when grilling foods at a high temperature.
Asthma prevention
The risks for developing asthma are lower in people who consume a high amount of certain nutrients. One of these nutrients is beta-carotene, of which spinach is an excellent source. Apricots, broccoli, cantaloupe, pumpkin, and carrots are also rich sources of beta-carotene.
Lowering blood pressure
Due to its high potassium content, spinach is recommended for people with high blood pressure; it can help reduce the effects of sodium in the body. A low potassium intake may be just as big of a risk factor for developing high blood pressure as a high sodium intake.
Other high-potassium foods include avocado, banana, beets, potatoes, tomatoes, lima beans, and oranges.
Bone health
Low intakes of vitamin K have been associated with a higher risk of bone fracture. Adequate vitamin K consumption is important for good health, as it acts as a modifier of bone matrix proteins, improves calcium absorption, and may reduce urinary excretion of calcium.
Promotes regularity
Spinach is high in fiber and water, both of which help to prevent constipation and promote a healthy digestive tract.
Healthy skin and hair
Spinach is high in vitamin A, which is necessary for sebum production to keep hair moisturized. Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair. Spinach and other leafy greens high in vitamin C are imperative for the building and maintenance of collagen, which provides structure to skin and hair. Iron deficiency is a common cause of hair loss, which may be prevented by an adequate intake of iron-rich foods, like spinach.
TYPES OF SPINACH
Baby spoon spinach
Rich-green, baby spoon spinach is a savoy type spinach, but—as its name suggests—is smaller in size than regular savoy. Crispy and coarse, it is sweeter than the larger variety. The tender small stems are edible, too.
Red spinach
Growing in popularity, striking red spinach leaves are round, thick, and rich-green with an attractive red center. Tender and very tasty, the flavor of this lovely variety is deliciously sweet and succulent.
Savoy spinach
With crinkly, curly leaves and a dark green color, savoy spinach leaves are springy and crisp.
Semi-savoy spinach
The slightly crinkled leaves of semi-savoy offer some of the crisp texture of savoy but are not as difficult to clean. It is cultivated for both the fresh market and for processing.
Smooth- or flat-leaf spinach
With broad, flat, spade-shaped leaves, smooth-leafed spinach varieties are easier to clean than savoy or even semi-savoy types. These qualities make it the choice of commercial producers of canned and frozen spinach. But flat-leaf spinach is sold fresh as well.
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SOURCES :
http://www.medicalnewstoday.com/articles/270609.php
http://www.cliffordawright.com/caw/food/entries/display.php/id/15/
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