Do you know what the "King of Vegetables" is? It's the energy that Popeye eats every time he saves Olive Oil—spinach. And the spinach in spring is of the finest quality. Don't be fooled by its coarse appearance; once you break it apart, you'll know how tender it is. This is the time to eat "spring spinach," with its red roots and green leaves, exceptionally fresh and tender, and most delicious.
As to why spinach is called the "King of Vegetables," it's mainly because of its high nutritional value. Besides containing a large amount of beta-carotene, it is also an excellent source of Vitamin B6, folic acid, iron, and potassium.
Many people may not know that spinach is actually an import, originally from Nepal. The ancients, based on its appearance, gave it the peculiar name "Red-Beaked Green Parrot." In some other places, it is called Persian Spinach or Red-Rooted Vegetable. The *Compendium of Materia Medica* records that eating spinach can "invigorate the blood vessels, open the chest and diaphragm, promote the downward flow of qi, regulate the middle jiao, quench thirst, and moisten dryness."
Many people struggle with whether to blanch spinach when cooking it. Nutritionists point out that for spring spinach, blanching is optional. If you do blanch it, it's best to add the spinach after the water has come to a boil. As soon as it turns a dark green, remove it immediately and rinse it with cold water. Also, a reminder to everyone: the red roots of spring spinach must be kept, because almost all of its iron content is in the roots.
Of course, if you want to cook spinach deliciously, remember not to add too much salt, as it can easily become bitter. If you are making a cold salad, you can add some crushed nuts to replace the salty flavor.