This vegetable, which can be made to grow almost anywhere, has
the highest percentage of organic mineral salts among the green
vegetables. One rarely, however, hears of anyone eating it until these
salts have been boiled out of it and it has been served up in one of
the customary unscientific ways. It should be picked when young and
tender. If one has a garden, it can be put in as successive crops to
come up at intervals of about a fortnight apart. In this way a supply
of young tender leaves will always be available. The large coarse
leaves are not suitable for salad purposes but they can be used for
making teas or for producing spinach juice. Spinach should be combined
with other salad vegetables. It is richer in iron than even eggs or
flesh meats; hence its value in cases of anæmia.
Spinach Juice.
This can be freely extracted by the Fruit Press and can be given as a
blood tonic in doses of from 1 to 3 wineglassfuls daily. It is a far
better blood producer than all the pills of the Pharmacopœia.
Spinach Tea.
This is made by chopping or bruising a quantity of the young leaves,
then pouring boiling water upon them, and when drawn, serving for use.
The acrid bitter principle found in spinach can be neutralized by
adding a little milk, or oatmeal flour, or lemon juice with honey.