Safe from 6 months. Spinach is rich in iron, folate, calcium, and vitamins A, C, and K. The iron in spinach is better absorbed when paired with vitamin C-rich foods like tomatoes or bell pepper.
Raw spinach has a mild, slightly grassy flavor with a faint mineral earthiness and tender leaves that wilt immediately on contact with heat or acid. Cooked spinach collapses to a fraction of its raw volume and develops a deeper, more savory, slightly iron-tinged flavor that is far richer than raw. It pairs naturally with lemon, garlic, butter, olive oil, eggs, parmesan, sweet potato, white beans, and nutmeg.
Wilt in a pan with a little butter or olive oil until completely soft. Chop finely and mix into purees, eggs, or soft grains. Not served as a standalone finger food at this age.
Finely chopped wilted spinach mixed into other foods. Baby can start picking up soft cooked pieces.
Raw in salads (small leaves), cooked in pasta, eggs, soups, smoothies.
Ingredients
Steps
The lemon juice boosts iron absorption from the spinach significantly. Freeze in ice cube trays for up to 3 months.
Garden notes
High in oxalates - fine in normal serving amounts. Cool-season crop, bolts in heat.
Spring and fall crop - bolts in heat. Sow 4-6 weeks before last frost or in August.
Harvest for baby
Harvest young, tender leaves - they wilt down easily for steaming and have less oxalic acid.
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