Spinach (Spinacia oleracea) an herb? Yes! It's an annual herb. It spread from Southwest Asia where it was used by the Persians as a medicine. Spinach has been around European vegetable gardens since the 11th or 12th centuries. Belonging to the goosefoot family (chemopodiaceae) its relatives include beets, swiss chard, and lamb's quarters.

If you missed last winter's planting, you may want to try a New Zealand hot weather variety (Tretagonia expansa) until fall. The reason for a hot weather variety is because heat makes true spinach bolt (go to seed) quickly. Tretagonia is not a true spinach, but does nicely as a stand-in. This variety has large hard seeds, so prick and soak them before planting.

Along, the way to maturity leaf miners, aphids, downy mildew (blue mold) and white rust can attack the young plants. Companion planting with strawberries can help strengthen the spinach, while using henbit, nasturtium, pot marigold, pyrethrum and spearmint, to name a few, will help protect against "critters".

As always, fresh and raw is the best way to get the high quality protein, vitamins, and minerals. Not just good for your body, its saponin content makes it ideal for tilling into your garden.

Still have a spinach-hater in your House? You might let them know spinach has been used as an aphrodisiac by the Chinese - especially where virility is expected. The Chinese recipe calls for: frying the leaves in hot oil and salt. Since frying and salt are frowned upon - try cooking spinach with lettuce to sweeten it.