History of spinach in America

Spinacia oleracea is a member of the Chenopodiaceae family and is related to Swiss chard, table beet, sugar beet, pigweed, and saltbush. 

The first written evidence of spinach in the Mediterranean are in three tenth-century works, the medical work by al-Razi (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Wahshiya and the other by Qustus al-Rumi.

When Moors invaded Spain in 110 AD, spinach came with them, but it was not widely cultivated in Europe before the 16th century.

The American colonists brought spinach to North America. The introduction of spinach into the New World extended a process that had been taking place for centuries in the Old World. 

By 1806 at least three cultivars were being grown; by 1828 the first curly-leaved type was introduced.

Its importance as a food is reflected by the increase in commercial acreage since people have become vitamin and mineral conscious.

In the United States, spinach is the most important vegetable green and nearly 75% of its total production is processed for canning, freezing and pureed baby food.
History of spinach in America