March - Spinach

Now's the time, depending on the weather conditions and temperature, to sew the first varieties of vegetables, such as spinach, so that they may soon be harvested. In addition to leaf spinach, root spinach can also be found more and more often on the shelves of our outlets. It is coarser in texture and, unlike leaf spinach, the leaves of root spinach are not separated from the stalk during harvesting. As a result, this vegetable has a longer shelf life – up to two weeks if stored correctly.

The iron-content myth
Both leaf spinach and root spinach are bursting with goodness, a fact that Popeye was also well aware of. But, various sources repeatedly refer to its high iron content being due purely to the misplacement of a decimal point...

...Be that as it may, the truth of the matter is that this veg can be used as an ingredient in the preparation of countless delicious dishes. You can put the Bio Mio spinach-herb pesto recipe, for example, to any number of yummy uses: As a sauce on pasta, with grilled meat and vegetables, or to give your risotto that extra-special kick. You can also preserve the pesto quickly and easily by pouring it into a clean jam jar, covering the top with oil and closing the lid tightly. The oil cap serves as an airtight seal. It will stay like this in the refrigerator for up to three months.

Recipe recommendation: Bio Mio herb pesto with spinach