Spinach is popularly known as palak (Hindi) in most parts of India. Spinach is available throughout the year; its season runs from March through May and from September through October when it is the freshest and has the best flavor. Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as Swiss chard and beets and has the scientific name, Spinacia oleracea.
Spinach is one of wonderful green-leafy vegetable often recognized as one of the functional foods for its wholesome nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the planet. Spinach is important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. Some of the dishes made with spinach are: