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Arrowhead spinach has thick serrated leaves with rounded bottoms that taper to a point. The hybrid Japanese spinach is a tall variety with long, upright stems reaching up to two feet in height. The leaves are a deep green with small veins and a smooth texture. Arrowhead spinach has a mild flavor with a succulent bite.
Arrowhead spinach is available spring through summer.
Arrowhead spinach, otherwise known as Okame spinach is a relatively new Japanese hybrid. The spinach gets its name from the arrowhead-like shape of the leaf. It can be found in some US markets labeled “Asian-leaf” spinach.
Arrowhead spinach features moderate amounts of folate, thiamin, iron, magnesium and protein.
Arrowhead spinach may be used similarly to other flat leafed-varieties. In Japan, there is a traditional dish made with lightly sautéed Arrowhead spinach rolled tightly and topped with a dressing made of sesame seeds, soy sauce, fish stock, and sugar. The hardy spinach can be used in salads, sautéed or steamed and served as a side dish. Other complimentary flavors include bacon, pancetta, anchovies, shrimp, crab, lamb, cheese, cream, eggs, garlic, shallots, mustard, mushrooms, potatoes, raisins, lemon, dill, basil, lovage, thyme, nutmeg, sorrel, pine nuts, walnuts and hezelnuts.
Extracts of Arrowhead, or Okame, spinach were used in an important study done by the National Food Research Institute in Japan on Human Myeloid Leukemia. It was found that nutrients in this "superfood" plant inhibited the proliferation of certain cancerous cell growth.
Arrowhead spinach is slow bolting, which means that it is slow to produce flowers, and subsequently seeds. It does well in the heat and can withstand higher temperatures than other common spinach varieties. Arrowhead spinach is native to Japan, where it is referred to as Okame. This weather-hardy spinach can be found at local farmer’s markets.
Recipes that include Arrowhead Spinach. One is easiest, three is harder.
|Big Flavors From A Tiny Kitchen||Baby Spinach and Cheddar Quiche|