Spinach is a common vegetable available year-round, but it is best in spring. It has red roots and green leaves, and is fresh and delicious.
The nutrients in spinach are not only numerous, but most of them are several times higher in content than in other vegetables, thus it is known as a "treasure trove of nutrition". In Traditional Chinese Medicine, spinach is considered to have a cool nature, a sweet and pungent flavor, and is non-toxic. It acts on the large intestine and stomach meridians, and has effects such as nourishing blood to stop bleeding, benefiting the five organs, promoting blood circulation, quenching thirst and moistening the intestines, nourishing yin to calm the liver, and aiding digestion.
There are many ways to eat spinach: stir-frying, mixing, braising, making soups, congee, and using it as an ingredient. Stir-fried spinach with eggs has the nutritional effect of promoting liver cell regeneration. Spinach mixed with lotus root slices has the effect of clearing the liver and brightening the eyes, and is suitable for blurred vision, dizziness, and limb tremors caused by insufficient liver blood. A soup made with spinach and sheep liver can nourish the liver and brighten the eyes, relieving symptoms of dry eyes and blurred vision, making it a dish that modern "computer users" must try. Spinach congee is rich in nutrients, has the effect of strengthening the spleen and replenishing qi, and nourishing blood to address deficiency. It is often used to treat iron-deficiency anemia. Spinach and pig blood soup has the function of nourishing blood to stop bleeding, and astringing yin to moisten dryness. It is suitable for conditions such as blood deficiency with dry intestines, anemia, and bleeding.