What is Savoy Spinach and How is it Different?

Native to ancient Persia, spinach was first cultivated over 2,000 years ago, eventually giving rise to distinct varieties like savoy spinach. Characterized by its dark green, heavily crinkled leaves, this hardy vegetable offers a different flavor and texture profile from its smoother-leafed relatives.

Quick Summary

Savoy spinach is a crinkled, dark-green leafy vegetable known for its hearty texture and earthy flavor. It is most suitable for cooked preparations like sautéing and wilting, and requires thorough washing to remove trapped grit.

Key Points

• Crinkled Leaves: Savoy spinach is distinguished by its dark green, heavily crinkled or puckered leaves.

• Earthy Flavor: It has a robust, earthy, and sometimes mineral-forward flavor, particularly when mature.

• Best for Cooking: The tougher texture of savoy spinach is ideal for cooked preparations, as it holds up well under heat.

• Wash Thoroughly: The crinkled leaves trap dirt and grit, so it must be washed meticulously in multiple changes of water.

• Rich in Nutrients: Like other spinach varieties, it is a good source of vitamins A, C, K, iron, and other essential nutrients.

• Stores Well: When stored properly in the refrigerator with a paper towel, it keeps longer than more delicate spinach varieties.

What is Savoy Spinach?

Savoy spinach, also known as curly leaf spinach, is a robust variety of Spinacia oleracea known for its distinctively textured leaves. Unlike the flat-leaf variety that is smooth and tender, savoy spinach features deeply crinkled, puckered leaves that grow in a low rosette. This hearty constitution gives it a significant advantage in certain culinary applications, and its deep green color and chewy consistency provide visual appeal and substance to cooked dishes. The flavor of savoy spinach is generally described as more earthy and intense than that of its flat-leaf counterpart, with a slightly more mineral-forward taste, especially in mature leaves. Young savoy leaves, however, can be sweeter and are sometimes used raw. This resilience also makes it a favorite among home gardeners and fresh market vendors due to its longer shelf life and better cold tolerance.

Origins and Characteristics

The history of spinach traces back to ancient Persia, from where it traveled through trade routes to India and China before reaching Europe and the Americas. Over centuries of cultivation, different regional varieties developed, leading to the classification of spinach into three main types: savoy, semi-savoy, and flat-leaf. Savoy varieties like 'Bloomsdale' are known for their particularly thick, crinkly leaves and their excellent cold hardiness. This makes them well-suited for late-season and overwintering crops in cooler climates. The dark green hue and pronounced veins of savoy spinach are a hallmark of its hearty nature, which holds up exceptionally well under heat.

A Comparison of Spinach Varieties

To fully appreciate savoy spinach, it helps to understand how it differs from other common types. The three main categories—savoy, semi-savoy, and flat-leaf—have distinct characteristics that influence their best culinary uses.

Feature	Savoy Spinach	Semi-Savoy Spinach	Flat-Leaf Spinach
Appearance	Deeply crinkled, thick, and dark green leaves.	Moderately crinkled leaves; more upright growth habit.	Smooth, broad, and spade-shaped leaves.
Flavor	Earthy, robust, and sometimes mildly bitter.	Similar flavor to savoy, but can be milder due to quicker growth.	Milder and sweeter flavor; often used for baby spinach.
Texture	Chewier and tougher, holds shape well when cooked.	Slightly more tender than savoy.	Very tender, delicate, and can become mushy when overcooked.
Best Use	Cooked dishes: sautéing, soups, casseroles.	Versatile for both fresh salads and cooked dishes.	Raw in salads, sandwiches, and for quick wilting.
Ease of Cleaning	Most difficult; crinkles trap dirt and sand.	Easier to clean than savoy due to less crinkling.	Easiest to clean; preferred for commercial processing.

The Best Culinary Uses for Savoy Spinach

Due to its sturdy texture and robust flavor, savoy spinach is primarily favored for cooked preparations where it can stand up to heat without turning into a watery mush. Its leaves hold their shape and structure better than more delicate varieties, making it perfect for dishes that require a firmer green.

Ideal culinary applications for savoy spinach include:

• Sautéing: A classic method where the leaves are cooked down with garlic and oil, releasing their earthy flavor.
• Wilted in Soups and Stews: Added near the end of cooking, the leaves will soften and add a rich, green taste.
• Incorporating into Casseroles: Its ability to retain shape makes it a great addition to layered dishes like lasagna or baked gratins.
• Stuffings and Fillings: The firm texture is excellent for fillings in omelets, quiches, and stuffed chicken breasts.
• Creamed Spinach: The thicker leaves hold up well to creamy sauces, providing a hearty, classic side dish.

Growing Your Own Savoy Spinach

For the home gardener, savoy spinach is a rewarding and relatively easy crop to cultivate. It's a cool-season vegetable that performs best in spring and fall, as high temperatures can cause it to bolt, or flower prematurely.

• Planting: Sow seeds in early spring, about 4 weeks before the last frost date, or in late summer for a fall/winter harvest. It can be grown in containers or directly in the ground.
• Soil: Rich, moist, and well-draining soil with plenty of organic matter is ideal.
• Sunlight: Aim for full sun in cooler weather and partial shade during warmer spells to prevent bolting.
• Watering: Keep the soil consistently moist, especially during dry periods, to prevent stress and maintain leaf quality.
• Harvesting: Individual outer leaves can be harvested when they are large enough to eat, or the entire plant can be cut just above the soil line.

For more detailed gardening advice, you can consult resources like the Royal Horticultural Society website.

Cleaning and Storing Savoy Spinach

One of the most important steps when preparing savoy spinach is thorough cleaning. The crinkled leaves provide many crevices for dirt and sand to hide, so a simple rinse will not suffice.

To clean:

1. Immerse the spinach in a large bowl of cold water.
2. Swish the leaves gently with your hands to loosen grit.
3. Lift the spinach out of the water, allowing the sand to settle at the bottom.
4. Repeat the process with fresh water until no grit remains.
5. Dry the leaves using a salad spinner or by patting with a paper towel.

To store:

• Store unwashed savoy spinach in a loose plastic bag lined with a paper towel in the refrigerator's crisper drawer.
• The paper towel will absorb excess moisture, which helps prevent premature wilting.
• Properly stored, bunched savoy spinach can last up to a week.

Conclusion

Savoy spinach stands out among leafy greens with its signature crinkled texture, earthy flavor, and durability. While its unique structure demands a more thorough washing process, its resilience during cooking and robust taste make it an excellent choice for a variety of hot dishes, from simple sautés to complex casseroles. By understanding its characteristics and proper preparation, home cooks can fully utilize and appreciate this versatile and nutritious vegetable. For those who enjoy gardening, its hardiness and cool-season preference also make it a reliable and rewarding crop. From the garden to the plate, savoy spinach offers a delicious and healthy alternative to its smoother cousins.

Frequently Asked Questions

What is the primary difference between savoy and flat-leaf spinach?

The primary difference lies in their appearance and texture. Savoy spinach has thick, crinkled leaves with a chewy texture and earthy flavor, whereas flat-leaf spinach has smooth, tender leaves and a milder, sweeter taste.

Is savoy spinach better for cooking or raw consumption?

Savoy spinach is generally better suited for cooking. Its tougher texture allows it to hold up well when sautéed, wilted, or baked in dishes, unlike the more delicate flat-leaf spinach which is often used raw.

How do I properly clean savoy spinach?

To properly clean savoy spinach, immerse the leaves in a large bowl of cold water and swish them vigorously. Lift the leaves out and drain the water. Repeat this process multiple times until no grit remains at the bottom of the bowl.

Does savoy spinach taste different from regular spinach?

Yes, savoy spinach has a more robust, earthy, and sometimes slightly bitter flavor compared to the milder and sweeter taste of common flat-leaf spinach.

Can I substitute savoy spinach for flat-leaf spinach in recipes?

Yes, but with consideration for the texture. Savoy spinach will maintain a firmer, chewier texture when cooked, whereas flat-leaf spinach will wilt more quickly and become softer. It's best used in cooked dishes where the hearty texture is desirable.

What nutrients are found in savoy spinach?

Savoy spinach is a nutritional powerhouse, rich in vitamins A, C, and K. It also provides important minerals like iron, folate, and calcium, along with antioxidants.

How should I store fresh savoy spinach to keep it fresh longer?

Store fresh savoy spinach unwashed in a loose plastic bag lined with a paper towel. The towel will absorb excess moisture, helping to keep the leaves fresh and crisp in the refrigerator's crisper drawer for up to a week.