Spinach , or Spinacia oleracea , is a leafy annual vegetable in the amaranth family, widely cultivated in the United States and northern Europe. It is marketed either fresh, canned, or frozen, with young leaves often sold as "baby spinach." Spinach gained popularity in the 1920s due to its high iron and vitamin A and C content. Spinach leaves can be eaten raw in salads or cooked. The plant requires cool weather and rich soil for optimal growth. Its leaves grow in a rosette pattern, with a stalk emerging to produce flowers and small, dry fruits. Other leafy greens like Brazilian spinach are also referred to as spinach.

What does a spinach plant look like?

The spinach plant's edible leaves grow in a rosette pattern, from which a stalk emerges to produce seeds. Its simple leaves have a triangular or ovate shape and can be either flat or puckered. The flowers are not very noticeable and yield small, dry fruits. Spinach needs cool weather and soil that is rich and well-limed for quick growth and large leaves. You can sow seeds every two weeks from early spring to late summer in rows about 30 cm (12 inches) apart, thinning the plantlets as they grow. The later sowings will produce young plants that can be harvested in the fall and even provide leaves through the winter, depending on the weather. Many other leafy greens are called spinach, including sissoo spinach, mountain spinach, and Lagos spinach.

Where does spinach usually grow?

Spinach is widely cultivated in the United States and northern Europe. It thrives in deep, rich soil and cool weather. Spinach can be planted every two weeks from early spring to late summer. The last planting will produce young plants that yield crops in the fall and stand over the winter, providing leaves in early spring, or even through the winter if the weather is not too severe.

How is spinach planted and harvested?

Spinach thrives in cool weather and deep, rich, well-limed soil. For planting, sow seeds every two weeks from early spring to late summer in rows about 30 cm (12 inches) apart, thinning the plantlets as they grow. The last sowings will yield crops in the autumn and provide leaves in early spring, or even through the winter if the weather is mild. Most leafy vegetables, including spinach, are cooled immediately after harvest to remove field heat. They are then sorted to remove debris and washed to remove dirt. After this, they are bundled or packed for shipping and retail. Low-temperature storage is essential for maintaining the quality of leafy vegetables.

What nutrients does spinach provide?

Spinach is a leafy green vegetable that is widely grown and consumed for its nutritional value. Spinach contains considerable amounts of iron, vitamin A, and vitamin C. Vegetables, including spinach, provide dietary fiber, minerals, and vitamins. Minerals from vegetables include calcium, phosphorus, iron, sodium, and potassium. Vitamins from vegetables include vitamin C, vitamin A, thiamine, niacin, and folic acid. Spinach leaves contain oxalates, which can contribute to kidney stone formation if consumed in excess over time. Steaming or boiling spinach can lower oxalate levels.

How can spinach be used in cooking and meals?

Spinach, a leafy annual from the amaranth family, is a versatile vegetable with various culinary applications. It is widely available fresh, canned, or frozen, with young leaves often sold as "baby spinach." Spinach can be enjoyed as a salad green or as a cooked vegetable. A number of other leafy greens are also known as spinach. Sissoo spinach, also called Brazilian spinach, is cooked similarly to true spinach. Mountain spinach is cultivated as a potherb for its young leaves. Lagos spinach is an important food crop in West Africa, where it is grown for its nutritious leafy greens. Keep in mind that spinach leaves contain oxalates, which can contribute to kidney stone formation if consumed in excess over time. Steaming or boiling spinach can help reduce oxalate levels.

Spinach

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Fresh baby spinach leaves in a blue ceramic bowl, with a few leaves scattered on a wooden table.

Rows of spinach plants growing in a large field with an irrigation pipe running between the rows.

Dense cluster of green spinach plants, Spinacia oleracea, with broad, crinkled leaves and small clusters of flower buds.

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Spinach

plant

Also known as: Spinacia oleracea

Written and fact-checked by

Britannica Editors

Last updated

Nov. 4, 2026 •History

Top Questions

What is spinach?
Spinach, or Spinacia oleracea, is a leafy annual vegetable in the amaranth family, widely cultivated in the United States and northern Europe. It is marketed either fresh, canned, or frozen, with young leaves often sold as "baby spinach." Spinach gained popularity in the 1920s due to its high iron and vitamin A and C content.

Spinach leaves can be eaten raw in salads or cooked. The plant requires cool weather and rich soil for optimal growth. Its leaves grow in a rosette pattern, with a stalk emerging to produce flowers and small, dry fruits. Other leafy greens like Brazilian spinach are also referred to as spinach.
2 Britannica Sources
1. Definition of Spinacia
2. spinach
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What does a spinach plant look like?
The spinach plant's edible leaves grow in a rosette pattern, from which a stalk emerges to produce seeds. Its simple leaves have a triangular or ovate shape and can be either flat or puckered. The flowers are not very noticeable and yield small, dry fruits. Spinach needs cool weather and soil that is rich and well-limed for quick growth and large leaves. You can sow seeds every two weeks from early spring to late summer in rows about 30 cm (12 inches) apart, thinning the plantlets as they grow. The later sowings will produce young plants that can be harvested in the fall and even provide leaves through the winter, depending on the weather.

Many other leafy greens are called spinach, including sissoo spinach, mountain spinach, and Lagos spinach.
1 Britannica Source
1. spinach: Physical description
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
Where does spinach usually grow?
Spinach is widely cultivated in the United States and northern Europe. It thrives in deep, rich soil and cool weather. Spinach can be planted every two weeks from early spring to late summer. The last planting will produce young plants that yield crops in the fall and stand over the winter, providing leaves in early spring, or even through the winter if the weather is not too severe.
1 Britannica Source
1. spinach
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How is spinach planted and harvested?
Spinach thrives in cool weather and deep, rich, well-limed soil. For planting, sow seeds every two weeks from early spring to late summer in rows about 30 cm (12 inches) apart, thinning the plantlets as they grow. The last sowings will yield crops in the autumn and provide leaves in early spring, or even through the winter if the weather is mild.

Most leafy vegetables, including spinach, are cooled immediately after harvest to remove field heat. They are then sorted to remove debris and washed to remove dirt. After this, they are bundled or packed for shipping and retail. Low-temperature storage is essential for maintaining the quality of leafy vegetables.
2 Britannica Sources
1. spinach: Physical description
2. vegetable processing: Harvesting and storing
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What nutrients does spinach provide?
Spinach is a leafy green vegetable that is widely grown and consumed for its nutritional value. Spinach contains considerable amounts of iron, vitamin A, and vitamin C. Vegetables, including spinach, provide dietary fiber, minerals, and vitamins. Minerals from vegetables include calcium, phosphorus, iron, sodium, and potassium. Vitamins from vegetables include vitamin C, vitamin A, thiamine, niacin, and folic acid. Spinach leaves contain oxalates, which can contribute to kidney stone formation if consumed in excess over time. Steaming or boiling spinach can lower oxalate levels.
3 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How can spinach be used in cooking and meals?
Spinach, a leafy annual from the amaranth family, is a versatile vegetable with various culinary applications. It is widely available fresh, canned, or frozen, with young leaves often sold as "baby spinach." Spinach can be enjoyed as a salad green or as a cooked vegetable.

A number of other leafy greens are also known as spinach. Sissoo spinach, also called Brazilian spinach, is cooked similarly to true spinach. Mountain spinach is cultivated as a potherb for its young leaves. Lagos spinach is an important food crop in West Africa, where it is grown for its nutritious leafy greens.

Keep in mind that spinach leaves contain oxalates, which can contribute to kidney stone formation if consumed in excess over time. Steaming or boiling spinach can help reduce oxalate levels.
1 Britannica Source
1. spinach
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

Spinach, (Spinacia oleracea), hardy leafy annual of the amaranth family (Amaranthaceae), used as a vegetable. Widely grown in northern Europe and the United States, spinach is marketed fresh, canned, and frozen. Young leaves are commonly sold as “baby spinach.” It received considerable impetus as a crop in the 1920s, when attention was first called to its high content of iron and vitamins A and C. Spinach is served as a salad green and as a cooked vegetable. Spinach leaves contain oxalates, which are associated with the formation of kidney stones if consumed in excess over time; steaming or boiling spinach can reduce the oxalate levels.

Physical description

The edible leaves are arranged in a rosette, from which a seed stalk emerges. The simple leaves are somewhat triangular or ovate and may be flat or puckered. The flowers are inconspicuous and produce small dry fruits. Spinach requires cool weather and deep, rich, well-limed soil to give quick growth and maximum leaf area. Seed can be sown every two weeks from early spring to late summer, in rows 30 cm (12 inches) apart, the plantlets being thinned in the row. The last sowings produce young plants that yield a crop in the autumn and stand over the winter, providing leaves in early spring or even through the winter if the weather is not too severe.

Other spinach plants

A number of other leafy greens are also known as spinach. Sissoo spinach, also called Brazilian spinach (Alternanthera sissoo), is in the same family as true spinach and is cooked similarly. Mountain spinach (Atriplex hortensis) is similar to lamb’s quarters and is cultivated as a potherb for its young leaves. Lagos spinach, or silver cockscomb (Celosia argentea), is an important food crop in West Africa, where it is grown for its nutritious leafy greens. Perpetual spinach, a variety of chard (Beta vulgaris), is also of the family Amaranthaceae.

Ceviche. Peruvian ceviche (sebiche). Raw seafood dish with lime, cilantro, peppers, plantains. Cuisine, food

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A World of Food Quiz

Many other species are unrelated to true spinach, but are often similar in flavour and use. Longevity spinach (Gynura procumbens), a vining plant native to parts of Asia and Africa, and Okinawan spinach (G. bicolor), a low shrub native to East Asia, are members of the family Asteraceae. The leaves of both plants are commonly cooked to reduce the levels of oxalates. Malabar, or Indian, spinach (Basella alba) is a somewhat vining herb and can be eaten raw or cooked. New Zealand spinach (Tetragonia tetragonioides), a member of the family Aizoaceae, must be blanched before eating; it is also grown as an ornamental plant. A member of the family Convolvulaceae, water spinach (Ipomoea aquatica) is grown for its tender shoots and is an invasive species in some aquatic areas outside of its native range. Komatsuna, sometimes called Japanese mustard spinach (Brassica rapa variety perviridis), is a hardy leaf vegetable of the family Brassicaceae. Chaya, also known as tree spinach (Cnidoscolus aconitifolius), is a Central American member of the family Euphorbiaceae; its leaves contain dangerous cardiac glycosides and must be cooked for at least 15 minutes to be safe to eat.

The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Melissa Petruzzello.

Spinach

Physical description

Other spinach plants

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