CULTURAL DIRECTIONS 
425 
SPINACH (Spinacca olcracca) 
598. History. — This plant, which is considered native 
to southwestern Asia, was probably introduced into 
Europe during the fifteenth century. There is no assur- 
ance that it was known to the Greeks or Romans. 
599. Importance. — With the exception of cabbage 
(which with propriety may be classed by itself), spin- 
ach is the most important crop grown for “greens” in 
the United States. It is an important vegetable in the 
diet because of its mineral and vitamine content. It is 
grown mainly as a spring crop from sowings made in the 
fall and is placed on the market as a fresh product or 
sold to canneries. California, Maryland, Virginia, and 
Texas are the leading states in spinach acreage. 
600. Varieties. — The Rhode Island Experiment Sta- 
tion (R. I. Sta. Bui. 41) has divided the varieties into 
four groups. 
Group I. — Norfolk, or Bloomsdale Spinach. “Plants 
more or less vase-form, leaves broad, thick and sup- 
ported by their stalks, so that they do not naturally rest 
upon the ground. Blossom stalks appear at an early 
age.” The Norfolk Savoy and other varieties belong to 
this class. 
Group II. — Round-Leaved Spinach. “Plants compact 
in habit of growth, with leaves conspicuously rounded in 
outline and formed close to the ground. Tissue firm, 
color dark green, blossom stalks formed rather tardily. 
A slow-growing spinach as compared with the other 
types.” The well-known Victoria belongs to this class. 
Group III. — Thick-Leaved Spinach. “Plants large, 
leaves long and spreading out upon the ground, ends and 
lobes of leaves more or less pointed. A highly prized 
type of spinach, both for spring and fall planting, on ac- 
count of its large size and rapid growth.” Long Season 
is a good representative of this class. 
