What Crop Group is Spinach In? The Amaranthaceae Family Explained

January 5, 2026 •

3 min read

Common spinach (Spinacia oleracea) is scientifically classified under the Amaranthaceae family, a detail that places this leafy green in a fascinating crop group. In fact, this classification reveals spinach's surprising relationship to other popular foods, including beets and quinoa.

Quick Summary

Spinach is a nutrient-rich leafy green vegetable belonging to the Amaranthaceae botanical family, making it a relative of beets and quinoa. Its classification has changed over time.

Key Points

Botanical Family: Spinach is a member of the Amaranthaceae family, which also includes beets and quinoa.
Former Classification: Until a 2003 merger, spinach was classified under the Chenopodiaceae family.
Crop Grouping: For commercial and regulatory reasons, spinach is in the Leafy Vegetable Group (Subgroup 4A).
Cool-Season Crop: Spinach thrives in cool weather and is often planted in spring and fall to prevent bolting.
Name Confusion: Other plants called 'spinach,' like Malabar spinach and New Zealand spinach, are not true spinach and belong to different families.
Health Consideration: The high vitamin K content in spinach can interfere with certain blood-thinning medications.

The Botanical Classification: Amaranthaceae Family

To understand what crop group is spinach in, one must first explore its botanical family. The scientific name for common spinach is Spinacia oleracea. It is a member of the Amaranthaceae family, also known as the amaranth family. For many years, spinach was classified under the Chenopodiaceae family. However, in 2003, the Chenopodiaceae family was merged into the Amaranthaceae, placing spinach firmly within this larger group. This reclassification links spinach to a diverse range of plants, many of which are also significant food crops.

Relatives in the Amaranthaceae Family

The Amaranthaceae family is surprisingly diverse and includes several popular and nutritionally important crops. Some of spinach’s relatives include:

Beets: This includes the familiar beetroot, as well as Swiss chard, which is sometimes referred to as 'spinach beet'.
Quinoa: A gluten-free grain substitute, quinoa is prized for its high protein content and is a close relative.
Amaranth: Often grown for its edible leaves and grains, amaranth is also a member of this family.
Orach: Also known as 'French spinach' or 'mountain spinach,' this plant is closely related to true spinach.

This familial connection with plants like beets and quinoa highlights the shared characteristics, such as growing habits and nutrient profiles, even if their harvested parts differ greatly. It explains why some gardeners treat them similarly in cultivation.

The Commercial 'Crop Group' Classification

Beyond its botanical family, spinach is also organized into commercial or regulatory 'crop groups' for agricultural purposes. These groupings are based on shared characteristics for pest control and other farming practices, rather than strict botanical relationships. The U.S. Environmental Protection Agency (EPA), for instance, places spinach in the Leafy Vegetable Group (Crop Group 4). Within this group, it specifically falls under the Leafy Greens Subgroup (Subgroup 4A), alongside head and leaf lettuce. This regulatory classification is crucial for growers as it determines which pesticides and treatments can be used on the crop.

Not All 'Spinach' is True Spinach

It is important to differentiate true spinach (Spinacia oleracea) from other plants that share the common name 'spinach.' These varieties belong to entirely different botanical families and have distinct characteristics. Confusing these can lead to different growing or cooking methods. Here are a few examples of plants that are not true spinach but bear the name:

Malabar Spinach (Basella alba): A vining, heat-loving plant, Malabar spinach is from the Basellaceae family, not Amaranthaceae.
New Zealand Spinach (Tetragonia tetragonioides): This low-growing plant is in the Aizoaceae family and is known for its salty, succulent leaves.
Longevity Spinach (Gynura procumbens): Native to Asia, this vining plant is a member of the Asteraceae family.

Comparison Table: True Spinach vs. Other 'Spinaches'


Feature	True Spinach (Spinacia oleracea)	Malabar Spinach (Basella alba)	New Zealand Spinach (Tetragonia tetragonioides)
Botanical Family	Amaranthaceae	Basellaceae	Aizoaceae
Growth Habit	Cool-season annual or biennial	Vining, heat-loving perennial	Spreading, succulent annual
Taste	Earthy, slightly peppery	Mild, slightly mucilaginous	Salty, succulent
Growing Conditions	Thrives in cool weather	Prefers hot, humid climates	Drought-tolerant
Oxalate Content	High in raw leaves	High in raw leaves	Requires blanching before eating

The Cool-Season Nature of Spinach

Spinach is a prime example of a cool-season crop, thriving in milder temperatures and often bolting (going to seed) when temperatures rise. This is a key reason many farmers and home gardeners cultivate it during the early spring and fall. Its ability to withstand frost makes it a valuable crop for extending the growing season. The plant's nutritional profile is also influenced by its growing cycle; its high content of iron, folate, and vitamins A and K is maximized under ideal conditions. For those with medical conditions like a need for blood thinners, the high Vitamin K content is an important dietary consideration.

Conclusion

In summary, spinach belongs to the Amaranthaceae family, a botanical group that includes well-known relatives like beets and quinoa. It is also categorized commercially into the Leafy Vegetable Group for agricultural and regulatory purposes. This distinction helps clarify its placement in both the scientific and farming communities. The identification of true spinach, Spinacia oleracea, is also vital as other similarly named plants belong to entirely different families. From the cool-season gardener to the informed consumer, understanding what crop group is spinach in adds depth to our appreciation of this ubiquitous and nutritious leafy green.

To learn more about vegetable families and their classifications, the Fondation Louis Bonduelle offers a helpful guide on the topic: https://www.fondation-louisbonduelle.org/en/my-vegetable-garden/grouping-vegetables-according-to-plant-families/.

Frequently Asked Questions

Yes, spinach is in the Amaranthaceae family, which is the same family that includes beets. Due to a botanical reclassification in 2003, the former Chenopodiaceae family, which housed both, was merged into Amaranthaceae.

Malabar spinach belongs to the Basellaceae family, while true spinach is in the Amaranthaceae family. Malabar spinach is a heat-loving, vining plant with thicker, more succulent leaves, unlike the cool-weather true spinach.

The botanical family of spinach changed due to a reclassification in 2003, when the Chenopodiaceae family was merged into the Amaranthaceae. This update is part of the ongoing process of refining plant taxonomy.

Besides spinach, other well-known foods in the Amaranthaceae family include beets, Swiss chard, and quinoa. The leaves and seeds of amaranth plants are also edible.

Yes, spinach is definitively a leafy green vegetable. This is its common culinary and commercial classification, in addition to its more specific botanical and agricultural groupings.

A botanical family is a scientific classification based on genetic and evolutionary relationships. An agricultural crop group, like the EPA's Leafy Vegetable Group, is a regulatory classification for agricultural purposes, such as pesticide use, and may group crops by harvested part or growing characteristics.

Yes, cooking spinach can significantly reduce its oxalate levels. Since oxalates can interfere with the absorption of calcium and iron, steaming or boiling spinach is a recommended way to decrease them.