Organic Spinach - Matador

Seeds:  300  / Botanical name:  Spinacia oleracea

Fast-growing and high-yielding, suitable for year-round reseeding

The spinach variety 'Matador', with its dark green leaves, is fast-growing, high-yielding, and large-leafed year-round. It can be propagated every two weeks or as needed on the balcony, in containers, or in pots.

Natural habitat:  Spinach has been cultivated since ancient times in Persia, India, and China, and since the 14th century in Europe.

In the kitchen:  Wash the leaves to remove dirt and grit. It can be used raw in smoothies. Since spinach loses its green color and many vitamins when cooked, it should be briefly blanched beforehand. First, remove the bitter stems and the core. Wash the spinach thoroughly in a colander and then gently pat it dry with kitchen towels or a hand towel. Bring a large pot of water to a boil. Prepare a large bowl filled with ice cubes and then cover it with cold water up to the level of the ice cubes. Leave the spinach in the boiling water for only 30 to 60 seconds. During cooking, it turns light green. Drain the water, collect the spinach in a colander, and let it drain well. Now, place the spinach leaves in ice water and let them cool for a few minutes. The sudden cold stops the cooking process, and the spinach remains crisp. Alternatively, you can steam spinach: The preparation is the same as for blanching. Bring a pot of water to a boil and place a colander or a special steamer insert in the pot. If you are cooking potatoes or pasta with the spinach, the steam will be sufficient to cook it. Spinach is excellent in quiches, tarts, lasagna, and cannelloni.