Bloomsdale Spinach

An old variety, Bloomsdale spinach was first introduced into the culinary world by a fellow named David Ladreth in 1826. It is a variety with large, Kelly green colored, sweet leaves. In fact, Bloomsdale spinach has a more substantial, winter greens taste and texture than standard spinach. An excellent source of antioxidants, spinach in general has four times the beta carotene of broccoli. High in lutein, nutrients in this leafy vegetable help lower blood cholesterol, not to mention that spinach also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. As far as cooking is concerned, it is worth noting that Bloomsdale spinach can withstand longer cooking times than other varieties, and still hold its shape and texture, which is why this variety is ideal for both quick sautéing and wilting or longer braising, as a substitute for collards, chard or kale.