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A broad-leafed variety of spinach that is grown in Far Eastern countries for the shoots and leaves of the plant.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A leafy green vegetable with a flavor that is slightly bitter tasting. There are different varieties of spinach, which vary in the type of leaves they have, from smooth to very crinkled.

A type of broad-leafed Spinach that is grown in Far Eastern countries to harvest the shoots and leaves of the plant.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.