Spinach

Fresh spinach, sold in rooted bunches, soaked and washed well and cut into lengths; careful cooks blanch it first to shed most of its oxalate. In quick soups it wilts to velvet in a minute, classically paired with pork liver for a double-iron blood-nourishing pot.

TCM properties

Nature · cooling　Flavour · sweet　Meridians · liver、stomach、large intestine

Traditional food therapy

In Cantonese food therapy spinach is regarded as blood-nourishing and moistening, traditionally taken to ease dryness, smooth the bowels and support the liver and eyes.

Cautions — read first

• High in oxalate: anyone with a history of kidney stones should blanch it before it goes into the soup, and should not eat large amounts long term
• Oxalate blocks calcium and iron absorption, and blanching first removes most of it
• Those with a weak, cold spleen and stomach or loose stools should eat only a little

Preparation

Trim the roots, soak and wash it for half an hour and cut into lengths; the fussier cook blanches it first to take the oxalate out.

Origin

中國各地廣泛栽培 — Australian bunched spinach is locally grown; baby-leaf salad packs dominate online listings

Availability in Australia

Common at Asian grocers · A$45.75–45.75 / kg
baby-leaf salad pack only (120g $5.49); bunched soup spinach not priced online

Pairs well with