Spinach is a great way to lose weight. It helps to normalize metabolism, strengthen the immune system and cleanse the intestines. In addition, the plant has a beneficial effect on the work of the pancreas, healthy teeth and gums, and also prevents the development of tumors.
Spinach also has laxative, antiscorbutic, tonic, diuretic and anti-inflammatory properties. It is used not only for overweight, but also for diseases such as diabetes, hypovitaminosis, enterocolitis, high blood pressure, gastritis and anemia.
Spinach is rich in plenty of iron, magnesium, iodine, sodium, potassium, phosphorus, zinc, copper, selenium, manganese, calcium, antioxidants, as well as vitamins A, E, B1, B2, C, and folic acid. It consists of proteins, fats, extractive and minerals, beta-carotene, lutein, fiber and chlorophyll. Spinach is a product that is very useful for the children's body, as it promotes growth and normal development.
With care it is necessary to use spinach for older people, as well as for people suffering from gallstone, kidney stones and gout.
Spinach does not have a pronounced taste, so it can be added to a variety of dishes. There is a huge number of recipes, which includes spinach. Young spinach is best used for salads and sauces, and the old plant is perfect for frying or boiling.
Very tasty spinach is obtained in stewed form with the addition of low-fat cheese.
Dietary meals, which add spinach, have a high nutritional value, so you will not experience a painful feeling of hunger. By eating spinach dishes every day, you will not only feel better, but also lose weight. The main thing - do not overeat.
In addition, spinach can be cooked and useful broths. For example, 2 tablespoons of chopped fresh spinach (herbs or leaves), pour 0.5 liters of water and boil for 10 minutes, then let it brew for about 1 hour. Accept the received means on 50 milliliters 4 times a day.
This decoction is especially useful for anemia, diseases of the throat and lungs, constipation and scurvy. In addition, it has a laxative effect, due to it the body will be cleansed of harmful substances, which will naturally lead to getting rid of extra pounds.
Harvesting and storage
Spinach is not a common plant among gardeners, although more and more often mistresses plant it on their beds, and in the markets and in supermarkets these leaves can be found almost all year round.
Seeds are sown from March to May, harvested 8-10 weeks after sowing. If it is right, and most importantly in time to collect the leaves of this plant, then new ones will appear during the whole summer. When spinach begins to bloom, it will no longer be so tasty and useful, so it must often be thinned, tearing the outer leaves.
It will not be possible to preserve this greenery for the winter, while retaining all its benefits, since the shelf life of the product is very small. Already on the second day after collection, it loses half of its properties, and during longer storage it becomes completely poisonous. Even in the refrigerator you should not over-leave the leaves for more than 7 days. The freeze comes to the rescue. If spinach is properly frozen, it will retain some of its beneficial properties and will be usable for up to 8 months.
The easiest way to prepare: collect the leaves, wash them thoroughly, dry them, roll them into balls and send them in the freezer. You can also cut the greens and put it in containers. Some housewives freeze boiled spinach, chop it into mashed potatoes and freeze them into cubes, which are then used in cooking. Green mashed potatoes can be boiled until thickened, and folded into jars, which are stored in the refrigerator.
Some housewives dry greens in the summer in the shade or in an electric dryer. Dry raw materials are stored in clean, dry containers. One way or another, you should not forget that the body will only benefit most from a fresh plant, so in summertime try to make the most of it in salads.
This plant is used for prophylaxis and for the effective cure of heart pathologies, oncological manifestations and mental illnesses. Regular consumption of spinach in food allows you to reduce blood pressure to normal levels, strengthen bone tissue and improve immunity. After suffering severe illness, spinach leaves should be included in the daily diet. Such a kind of vegetable perfectly protects the female breast from the onset of cancer due to the high content of coenzyme. Moreover, the plant relieves the unpleasant symptoms of mastopathy.
This natural antioxidant has a positive effect on the sexual desire of both men and women. Also, spinach is a dietary product due to the huge amount of nutritional components and low calorie content. Such a plant can not only save you from extra pounds, but also significantly improve your well-being.
Application in everyday life
Despite the fact that many consider spinach tasteless, it is actively “introduced” into Russian cooking. Still, today it is so fashionable to eat the right and healthy foods. The rich composition of this plant attracts many housewives, and under any species they try to feed their whole family with this greenery.
Spinach is used to make salads, savory green sauces and cocktails, cream soups, it is served as a side dish, with it they bake cakes and even pancakes are used for toppings. The most popular recipes: scrambled eggs, chops, salad, soups and other various first and second courses, as well as appetizers with spinach.
The calorie content of this product is very low - only 23 kcal per 100 g of product, therefore it is often included in the diet ration.
The neutral taste of this vegetable is more than offset by its composition, a set of vitamins and minerals. Especially prized spinach for iron content, which makes it an excellent tool for the prevention of anemia.
Below are information about the composition of spinach and the nutritional value of 100 grams of this vegetable, as well as the percentage of the daily intake of nutrients needed by a person:
Such a composition makes spinach a valuable component of balanced diets aimed at weight loss and health promotion.
Absorbs free radicals that affect the aging of the body and the development of diseases due to vitamins A, C and polyphenolic antioxidants, lutein and? -Carotene in its composition.
Allows you to protect against age-related retinal degeneration due to the dietary carotenoid zeaxanthin.
Helps to preserve visual acuity and healthy skin and mucous membranes, prevent cancer of the lungs and mouth due to vitamin A and flavonoids.
Strengthens bones, stimulates the action of osteotropes (bone tissue cells), helps stabilize the state of neurons in the brain due to the high content of vitamin K.
Prevents fetal neural tube defects in pregnant women, due to vitamin B1, B6, riboflavin, folatam and nicotinic acid.
Promotes control over blood pressure and heart rate due to potassium in its composition.
Normalizes fat metabolism due to Omega-3 polyunsaturated fatty acid.
Contributes to the prevention of cancer of the colon and prostate.
Stimulates the production of red blood cells due to copper in the composition of spinach.
Healing spinach juice contains manganese, without which proper metabolism is impossible. Acceptance of such juice is appointed to normalize the thyroid gland, the full functioning of the brain and improve the composition of bones. The complex of unique healing components contained in the juice strengthens the eyesight, immunity and teeth. Modern doctors recommend drinking such a healthy juice daily, as it is a natural defense against beriberi and benign tumors. It is prescribed for serious blood pathologies, stimulation of the digestive glands and various enterocolitis.
What is the use of spinach?
Spinach is an excellent source of antioxidants, folic acid, magnesium and vitamin K, which strengthens bones. One hundred grams of boiled or stewed leaves contain a daily rate of vitamin K. Spinach leaves are high fiber foods and an excellent source of vitamin C. It contains two times more fiber than any other greens. Like any dark green vegetables, spinach is an excellent source of beta-carotene. It is also a rich source of omega-3 fatty acids. Regular use helps prevent osteoporosis (weakness of the bones). In addition, it is believed that spinach will protect the body from cardiovascular diseases, colon cancer and prostate cancer.
Spinach - the benefits and harm, chemical composition
Spinach is really very useful. It contains a large amount of essential nutrients.
- Vegetable protein.
- Dietary fiber (fiber).
- Wit. A (retinol), beta carotene ..
- Wit. E (tocopherol).
- Wit. C (ascorbic acid).
- B-group of vitamins (especially a lot of B9).
- Wit. TO.
- Wit. PP
- Minerals - Fe, Mg, Ca, P, Na, Se, Cu, Zn, Mn.
- Organic acids.
- Vegetable fats.
- Water (more than 90%).
But there are unpleasant moments. Spinach is the record holder in phytic and oxalic acid derivatives. According to theorists, these compounds significantly impair the body's absorption of calcium and iron, which are also present in this herb in sufficient quantities. According to their calculations, the body uses only 5% of their available volume. But practical research does not always confirm these theoretical calculations.
Composition and medicinal properties
In addition to proteins, fats and carbohydrates, spinach is rich in saturated and unsaturated fatty acids, mono- and disaccharides, dietary fiber, water, ash, and starch. Also in the leaves of this plant contains:
- micro and macronutrients (manganese, selenium, iron, zinc, copper, potassium, calcium, phosphorus, sodium, magnesium),
- vitamins (beta-carotene, choline, vitamins C, A, K, E, H, PP, group B).
For a long time, scientists mistakenly believed that spinach contained as much iron as could not be found in any other food product. Today they say that it is a myth, and in fact there is not much iron in it, and the human body is unable to fully assimilate it due to phytic acid and oxalates.
At the same time, traditional medicine increasingly mentions the medicinal properties of spinach and assures that this plant is capable of:
- regulate hormonal balance
- improve eyesight
- stabilize the exchange of carbohydrates
- clean the intestines
- improve immunity
- improve your appetite
- relieve tension
- protect against oncology,
- To overcome gastritis, migraine, anemia, hypertension, osteoporosis, asthma and other ailments.
As part of spinach a lot of oxalic acid, so this plant can not be taken with such ailments:
- bladder diseases
- gastric or duodenal ulcer,
- liver diseases.
Do not abuse spinach women in an interesting position, and do not recommend it to give children up to the age of three in the raw.
Spinach during pregnancy
Regular consumption of spinach will replenish the supply of essential vitamins and minerals. Spinach is easily digested and perfectly stimulates the activity of the pancreas. It has a fairly light diuretic, anti-inflammatory, laxative and tonic effect. In addition, this plant will help to remove unpleasant pain in the lumbar region.
Who can harm spinach?
Spinach is not recommended for people with certain diseases. People who have problems with joints, kidneys, gall bladder, should be careful. Spinach contains oxalic acid, which can crystallize in the joints, bile and urinary tract in some people. It is not recommended to use spinach for people with thyroid dysfunction. Many may have an allergic reaction to it.
Studies have shown that its regular use can slow down age-related changes in brain function. Spinach contains carotenoids that protect your eyes from age-related cataracts.
Spinach can be consumed fresh, boiled or stewed. Fresh leaves should be a bright dark green color. Do not eat yellowed or wilted.
Spinach is the perfect complement to any salad. But from it you can cook separate dishes. Usually, it is boiled in salted water or stewed in a pan with a small amount of water before use.
A great way to keep all the vitamins in spinach leaves is to steam them. Since its leaves are very juicy, contain a lot of water, then when steaming, a little water is poured to the bottom of the double boiler.
The volume of spinach leaves is significantly reduced during cooking.
How to Cook Spinach in the Microwave
This is generally a great way to cook, because it retains the nutritional value of the vegetable, and takes little time and effort. In this case, you can not add water. Spinach leaves just put in a cup, leave it in the microwave for 3-5 minutes. Stir them two or three times during this time.
Chopped boiled or steamed spinach leaves are a great addition to soufflés or omelets. It is often used as a filler for stuffing everything from pasta to chicken breasts.
If you put out the spinach leaves in butter or olive oil - it will give a different taste to the dishes to which they are added.
How to keep bright green color of spinach leaves?
Flush it: put the leaves in a colander and put it in a pot of boiling salted water. Repeat this 5-6 times within 1-2 minutes. And then roll the leaves with cold water. Blanched leaves will decrease in volume, but remain bright green.
If you are not going to cook anything from spinach, then dry the leaves with a paper towel, put them in a bag or a plastic container, put them in the refrigerator. The leaves processed in this way will perfectly retain their nutritional properties for 3-5 days.
Spinach leaves can be used in salads. Fresh or boiled, they are perfectly combined with mushrooms, eggs, onions, garlic. Spinach is very tasty with sour cream, mayonnaise, natural yogurt, grated cheese, especially with Parmesan. Dishes with it are often seasoned with grated nutmeg, mint, cumin, ground pepper, pine nuts - this only enriches its taste.
Finely chopped to a pastelike state spinach is added to cocktails, juices - this gives them a cheerful bright green color.
It should be very carefully washed, as sand, earth have the ability to linger in the folds or protuberances of the leaves. Even the spinach that you buy in prepackaged supermarkets must at least be rinsed under running water. Do not leave it for a long time in water, as this will lead to the loss of nutrients. Frozen in briquette spinach, of course, do not wash. But after defrosting, you should squeeze out excess moisture.
The leaves of some varieties of spinach have fairly thick petioles, which should be removed before cooking any dish.
The main limitation imposed by the use of spinach is the high content of oxalic acid in its leaves. For those suffering from urolithiasis, eating spinach can cause increased formation of oxalate stones in the urinary tract. For the same reasons, spinach is contraindicated in the case of gout, a disease caused by the inability of the kidneys to excrete uric acid.
Adequate water intake can somewhat reduce the negative effects on the urinary tract. Vegetable estrogen, present in the composition of spinach, with its regular use leads to a deficiency of thyroxin in those who suffer from thyroid dysfunction.
Taking anticoagulants on an ongoing basis can be a contraindication to eating spinach, since vitamin K, which is contained in large quantities in it, will interfere with the effect of the medicine. Dietary fiber of leaves of this green culture limits the bioavailability of magnesium, calcium, iron for the human body.
If during the cultivation of spinach used nitrogen fertilizers, in its composition there is a certain amount of nitrates. For this reason, spinach dishes are not recommended to be reheated, as this can lead to nitrates being converted into harmful nitrites and nitrosamines.
For anemia, it is recommended to make an infusion of 1 tablespoon of well-crushed leaves and one full glass of water. After one hour of infusion, such a remedy must be thoroughly drained and ingested 50 ml before each meal. This infusion can relieve inflammations of the throat, as well as treat constipation and pneumonia.
При судорогах рекомендуется употреблять в пищу свежие листья растения, которые предварительно следует отварить в миндальном масле и смешать с очень свежим сливочным маслом.
For boils, burns and eczema, it is recommended to apply softened spinach leaves to the affected skin areas, which are pre-boiled in olive oil.
With hemorrhoids, experts recommend making a special tool. For half a glass of plant juice, we take 100 grams of almond oil. The resulting drink should be consumed in small doses throughout the day.
With various tumors and tuberculosis, we take 10 grams of crushed leaves, which we fill with a full glass of boiled water. This mixture is set aside for 2 hours. Then we filter this healing infusion. It can be taken orally 3 times a day for 50-60 ml.
After severe diseases and complex operations, you can easily restore the body's strength with the help of a unique tool based on 1 cup of red dry wine and 50 ml of freshly pressed spinach juice. This unusual savory wine is advised to drink for one 7-ounce glasses for 7 days.
There are about twenty different varieties of this cultivated plant, which is characterized by excellent dietary properties. Varieties differ in size, shape and juiciness of the leaves. The most common can be called strawberry, "Virofle", "Victoria", "Giant" and "Blumsdelsky".
Spinach strawberry. He deserves attention for its unusual appearance. Such vegetable greens with peculiar red berries, resembling raspberries, can boast a large amount of vitamins and trace elements essential for the human body. This annual, early-ripening plant is a cold-resistant and unpretentious crop. It grows beautifully in a variety of soils, both in the shade and in the open sun. The plant is not afraid of heat and drought, as well as practically not exposed to various diseases and insensitive to ordinary garden pests. Homeland of this variety is considered the Mediterranean coast of Asia. Edible leaves and fruits are strawberry spinach.
Spinach Uteusha. Such an early plant appeared as a result of a unique selection of two varieties - Tien Shan sorrel and English spinach - thanks to Professor Yuri Utoush. This variety with tender leaves is very good for the first spring salads. It contains a set of essential vitamins and essential minerals. In young shoots a lot of carotene and iron. The use of such a delicious variety helps to improve the condition of the intestinal microflora due to the cessation of putrefactive processes. In addition, Uteusha spinach has an antitumor effect.
Spinach sheet. Such a very useful vegetable with fleshy leaves has nondescript small flowers. Leaf spinach is rich in vitamins and microelements, and also boasts a significant content of biologically active substances that are so necessary for the normal functioning of the human body. In the leaves of the plant a lot of protein, carbohydrates and various salts. This variety has a diuretic, laxative, anti-inflammatory and firming effect. It is an excellent remedy for avitaminosis, is indicated in the treatment of lung and blood diseases, is effective in gastritis and enterocolitis, and also perfectly protects against various neoplasms. A positive effect from the reception of the plant in diabetes mellitus and hypertension, with rickets and constipation, and also leaf spinach is often prescribed for tuberculosis.
Harvesting Spinach for the Winter
Spinach lovers would love to have it all year round. Unfortunately, the season of eating fresh vegetables cannot last all year round, and when you consider that spinach does not belong to long-term vegetable crops, the best way out of this situation is to master ways of harvesting this green crop.
Recipes for long-term storage of spinach:
Frozen whole leaves - washed leaves of spinach are twisted into a tube of several pieces in each, wrapped with cling film and sent to the freezer deep freeze.
Frosting in the form of ice cubes - the prepared spinach leaves are cut into small pieces, placed in ice molds, poured in boiled water and placed in a freezer. After freezing, ice cubes with spinach are placed in more compact containers, in winter they are used to make stews, sauces, and soups.
Freeze in the form of mashed potatoes, seasoned with butter - a blender, grind the spinach to a puree, put in molds, pour melted butter, freeze. Add to various dishes for 1-2 minutes before the end of the cooking process (pasta, risotto, soups).
Freezing the base for noodle soup - greens are cut into noodles, boiled in a little water, cooled, frozen together with broth.
Spinach salting - leaves cut or torn in small pieces are placed in jars, sprinkled with salt and tamped down each layer. This preform is stored in the refrigerator, regularly controlling for the appearance of mold. A billet variant is salting along with spinach sorrel and dill and parsley.
Preservation of long-term storage - flush 1 kg of spinach in hot water for 4-5 minutes, fold in a colander, spread out in sterilized jars, pour boiling brine (2 liters of salt per liter of water), roll up.
Drying - washed and dried leaves are cut and laid out on sheets of clean paper away from sunlight. Store such a blank in the dark in dried glass jars, sealed with a plastic lid.
Using these simple methods, you can procure a sufficient amount of spinach for use in the offseason.
Answers to popular questions
We offer explanations on topics that are most interesting to spinach consumers.
Is it possible to spinach when breastfeeding? The rich composition of this green culture makes spinach a necessary component of a nursing woman's menu. It is used to make soups, casseroles, sauces, salads, and pie fillings. It is desirable to introduce this product into the diet no earlier than 2 months after delivery in order to minimize possible consequences for the baby. Spinach does not cause allergies, it has a neutral taste, so the effects of its consumption, most likely, will not have any effect on the baby’s body, but it will enrich milk with vitamins and minerals.
If spinach has bloomed, can I eat it? Like many green crops, spinach coarse after flowering, leaves get a sharp bitter taste. To shed the term of the use of tender leaves, you can use such agrotechnical technique as breaking off flower arrows. It is most advisable to add early ripening spinach in several terms, avoiding the consumption of the leaves of a flowering plant.
Is it possible to eat raw spinach? Vitamins and antioxidants contained in spinach, fully preserved in the fresh leaves of this green culture. They can be used as an ingredient for salads or complex meat and vegetable sandwiches, as well as for making juice. Long-term heat treatment, although it retains most of the beneficial properties of this vegetable, but significantly reduces its antioxidant properties.
Such a useful vegetable as spinach should be in the diet of everyone who cares about their health and the variety of dishes on the daily menu.
Low-calorie product. Its nutritional value in different varieties varies slightly, but does not exceed 22 kcal / 100 g of the product.
The plant is useful to eat in the postoperative period, after a protracted illness, during pregnancy. Fresh greens are recommended, but you can also cook it, preferably steamed or added to dishes at the very end of the heat treatment.
Being frozen, spinach does not lose its beneficial properties. Therefore, it is permissible to keep it in the refrigerator for a short time and longer in the freezer.
Apply spinach and as part of masks for cleansing and nourishing the skin, eliminating wrinkled mesh, toning. Useful product for men. It stimulates the production of testosterone, is used for the prevention of heart attacks, strokes, help adjust body weight.
Summarizing a small result, we can conclude that the main functions of spinach are as follows:
Pregnant women and lactating mothers
During the carrying of the baby, as well as at the stage of feeding it with breast milk, eating spinach in reasonable quantities is not only not prohibited, but also recommended.
For women at this time the most important are such features of this edible plant:
✔Does not cause allergies.
✔Saturated with useful nutrients.
✔It has a neutral taste.
✔Increases hemoglobin index.
✔Useful for heart muscle.
✔Does not contain cholesterol.
✔It has a beneficial effect on the formation of the nervous system of the fetus.
At the same time, leafy greens can be used not only in its original form for salads and sandwiches, but also for making pies, casseroles, first courses, sauces. Useful product in the form of fresh.
Spinach in the children's menu
Pediatricians are not advised to rush the introduction of spinach in the early feeding. In the form of gruel or squeeze, the product can be given to the baby no earlier than six months. As for the leafy greenery, it is recommended to offer it to a child from 10-12 months of age.
If the baby does not want to eat this useful supplement, then you should not force it. It is better to go to the trick and mix it in a crushed form to various dishes. In any case, the desire to vitaminize baby food with spinach should be discussed with the pediatrician.
Spinach for weight loss
Non-caloric greens are used in the preparation of diets designed to stabilize the patient's body weight. A set of useful functions of spinach here falls in handy. It significantly activates the peristaltic activity of the intestine, toning and cleansing it.
Constipation is eliminated, intestinal activity is normalized. The body receives a charge of vitamins and vigor. Spinach also helps curb excessive appetite.
For weight loss, the light diuretic and sedative effects that spinach greens provide are also important.
It is recommended to use it in its natural form, making sure that you have no contraindications for its reception.
Use in traditional medicine
Here are some interesting and effective ways to use spinach for medicinal purposes.
- Spinach infusion. The leaves are washed and very finely chopped. A large spoonful of chopped herbs should be poured over with warm boiled water and left for 1-2 hours. After the liquid is filtered. The tool should be drunk three times a day before meals at 50 g. It will help eliminate throat inflammation, stimulate red blood cell production in case of iron deficiency anemia, fight constipation, relieve inflammation during pneumonia.
- Spinach oil composition. Pure fresh sheets are dipped in boiling almond oil and boiled for a few minutes. After cooling, spinach squeeze, and in the resulting extract add fresh cow oil. The mixture helps with convulsive syndrome.
- Another recipe with almond oil. In half a cup of oily liquid, you need to pour the same amount of freshly prepared spinach juice. The use of such funds inside a little throughout the day will help alleviate the condition with hemorrhoids.
- Fresh sheets of green need to wash and dry. On one side, they are drained with a knife and applied to furuncles, inflamed areas on the skin. This tool is applicable for eczema.
- Wine-spinach mixture will help to eliminate anemia and recuperate after surgery or prolonged illness. To do this, squeeze out the leafy greens. A glass of dry red wine will need 50 g of the obtained marc. Take the remedy once a day for 50-100 g. The course of treatment is one week.
How to eat spinach
Fresh spinach is preferred. Young leaf sockets collected before flowering are suitable for food. After the plant goes into color, the leaves will become more rough, the bitterness in them will increase significantly.
The concentration of unsafe oxalic acid compounds will also increase. If you yourself are engaged in the cultivation of spinach, you can pick off flowering arrows. More preferable will be the repeated sowing of new plants as the previous batch grows.
It is undesirable to keep leaves in the refrigerator for more than 5-7 days. They are better to shift in the freezer. Thawed leaves are used to prepare various dishes. They are suitable for soups, pickles, borscht, vegetable stews, casseroles. Also, greens can be used as a filling for pies and pies.
It is rather neutral in taste, therefore it is well combined with fish, and with cereals, and with meat, and with mushrooms, and with eggs. It should be borne in mind that most of the vitamins that spinach is rich in during the moderate heat treatment will not be lost. But the antioxidant properties will become much weaker.
Now there is no problem to buy spinach at any time of the year. But still, many people prefer to independently harvest the product for winter time.
There are several ways to do this, but they all involve the freezing of the product:
✔Washed leaf plates are folded in a stack of several pieces, rolled up into a tube, and sent to the freezer; in this form, the product can be stored for up to eight months.
✔Finely chopped sheets are placed in ice forms and filled with water, after freezing, ice cubes can be stored in the freezer, putting them in food containers, the ice obtained is suitable for cooking first courses, stews, etc.
✔The product ground into gruel is mixed with melted butter, poured into forms and frozen, the preform is useful for filling cereals, soups, etc.
Spinach greens, like any other, can be dried. To do this, it is washed, dried and placed in a thin layer until completely dry in a well-ventilated place. It is impossible to dry the spinach under the action of directed sunlight. The dried material is stored in a tightly closed glass container.
You can store spinach, using salt as a preservative. To do this, it must be cut, mixed with salt crystals and decomposed, crushing, on banks. Keep the workpiece in the refrigerator or cellar, tracking the absence of product mildew. Still canned spinach.
Preparing brine - 2 large spoons of salt per liter volume of water. Greens are dipped in boiling water for 3-5 minutes, then laid out in sterilized jars and poured with boiling saline, rolled.
Peel and chop the onion and garlic, fry to a translucent state. Chicken fillet cut into large cubes, fry until cooked. Pour in some cream and sprinkle with spinach. Stew under the lid, prisiv, 5 minutes.
Mix freshly cooked mashed potatoes with raw eggs. Any mince (meat, vegetable, mushroom) combine with egg and chopped spinach. Grease the baking dish and sprinkle with breadcrumbs. At the bottom lay out a layer of half the volume of mashed potatoes.
Place the mince on top, cover with the remaining mashed potatoes. The surface of the casserole, smeared with egg and sprinkle with breadcrumbs or grated cheese. Bake.
Chop the onions and fry, add the mashed boiled beans and chopped walnuts. Without thawing, put the spinach (if necessary, crush) and a little tomato, warm. Serve sauce with boiled spaghetti hot.
How to grow spinach
It is no secret that the seeds of such a plant germinate very badly. To improve germination, it is recommended that at least 7 days before planting, soak the seeds in a regular box with sawdust. After the appearance of the first shoots they can be transplanted into the open ground. As a rule, experienced gardeners plant seeds in early May. This will ensure the harvest to late autumn. Such a frost-resistant plant is not afraid of winds and cold. As soon as 5-6 leaves are formed, they should be immediately collected.
Spinach extract has a fortifying and vitaminizing effect, as well as enhances the protective and hematopoietic functions of the body. It contains various vitamins, folic acid, calcium mineral salts, carotene, chlorophyll, iodine and iron. This extract is an excellent anti-inflammatory agent for the care of gums and teeth.
Young leaves of such a wonderful plant are harvested in the period before flowering, washed thoroughly and hung to dry completely in the open air. You can also dry them in the oven for three hours at a temperature not exceeding 45 degrees, stirring constantly. The dried plant is placed in a glass container and tightly closed. Store dried spinach in a dark place.