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Mandolin spinach is a semi-savoy, hybrid variety of spinach known for its crinkly-looking leaves as well as the ease in which they can be cleaned. Mandolin spinach has deep green, glossy leaves shaped like paddles. The leaves grow upright and are less crinkly at the baby stage, growing more savoy-like (crinkly) as growth progresses. The thick leaves are quite pliable, yet maintain a crisp texture.
Mandolin spinach is available in the summer and into the early fall.
Mandolin is a new variety of spinach, botanically known as Spinacea oleracia var. Mandolin. It is a late season variety, extending its growth into the summer months when most other varieties of spinach have been harvested. Mandolin spinach is a semi-savoy variety, which is more bolt and disease-resistant and is highly recommended for the home gardener.
Mandolin spinach, like its true spinach cousin, is rich in iron and vitamins A and C.
Mandolin spinach has a nice texture, making it ideal for raw applications like salads, yet also well-suited for soups, pasta dishes and simple sautéed side-dishes. Add Mandolin spinach to quiche and mixed green salads. Mandolin spinach can be used in place of other greens in a variety of recipes. The European hybrid spinach will store unwashed up to two weeks in the refrigerator when wrapped in perforated plastic.
Mandolin spinach was created by a horticultural company in the Netherlands, where it joined other varieties of spinach named for instruments, like harp, banjo and tambourine.
Mandolin spinach seeds were developed by the Pop Vriend Seed Co. in the Netherlands. The new variety was selected for its ability to resist downy mildew and hardiness under the summer sun. Mandolin spinach seeds were produced primarily for both baby and teenaged leaf production. Trials of production for Mandolin spinach were conducted in New Zealand and Australia. The newness of this variety limits its availability to small farms and home growers.