Winter spinach seed Giant

biological

Giant Winter is a large-leaved and hardy spinach variety that is best cultivated from mid August until the end of October, so it can be cut in late winter and sowed again in spring. Natural location: Spinach has been cultivated since time immemorial in ancient Persia, India and China and since the 14th century in Europe as well. In the kitchen: Clean the leaves to get rid of any dirt and grit. It can be used raw for preparing smoothies. Since spinach will lose its green colour and many of its vitamins during cooking, it should be blanched briefly beforehand. First, remove the bitter stems and the stalk. Properly wash the spinach in a sieve and carefully dab it dry with a soft paper towel or kitchen cloth. Bring a big pot with sufficient water to boil. Prepare a large bowl with ice cubes and fill with additional cool water as high as the ice cubes. Place the spinach only 30 to 60 seconds in the boiling water, it will change its colour to light green. Strain off the water, catch the spinach in a strainer and let it drip off. Now, place the spinach in the ice water and let it cool down for a couple of minutes. The sudden cooling interrupts the simmering process and ensures that the spinach stays firm and crunchy. As another option, you may also steam the spinach: the preparation is very much the same as with blanching. Bring water in a pot to boil and place a sieve or special steam tray inside. If you wish to cook potatoes or pasta to go along with the spinach, the steam of the boiling potatoes or pasta will be sufficient for steaming the spinach as well. Spinach is very well suited for preparing quiche, tarts, lasagna and cannelloni.