The story that spinach makes you strong and healthy is true. Furthermore, the Rhineland Agriculture Association (RLV) states that spinach actually supports the build of muscles.
Spinach can be differentiated according to time of sowing, the more delicate spinach in spring and summer and the slightly tougher spinach in fall and winter. The former is harvested from March until May, and the delicate leaves can be used in salad dished, while the latter is harvested from September until November and is usually heated before consumption. According to the RLV, the largest share of spinach is frozen and only a small part of the harvested spinach is sold fresh on the market.
In Germany spinach is cultivated on a surface of about 3,600 hectares and in 2016 about 69,000 metric tons was harvested in Germany. In the Rhineland region spinach is cultivated on about 420 hectares.
While spinach does not have a high iron content, it does contain many minerals and vitamins. Spinach can be harvested four times per year. It only stays fresh for two or three days in the refrigerator, but can easily be frozen after blanching.
