Spinach can be up to 1 meter tall, without powder. Roots conical, reddish, less often white. The stem is erect, hollow, fragile and juicy, unbranched or with a few branches.

Spinach is also known as Persian cabbage, red root cabbage, parrot cabbage, etc., belongs to the genus spinach in the family of quinoa, annual herbs. Plants up to 1 meter high, roots conical, reddish, less often white, leaves hastate to ovate, bright green, entire or with a few tooth-like lobes.

There are many species of spinach, which can be categorized into two variants according to seed morphology: the spiny and the spineless species.

The specific differences between round leaf spinach and sharp leaf spinach:

1, the shape is different

Round leaf spinach is just like its name, the leaves are round. The body is green, compared to the round leaf spinach leaves are thicker, the most common spinach in our north is this round leaf spinach.

The pointed leaves of spinach are pointed, and the leaves of this spinach are slightly thinner.

It looks better, and the spinach most grown in many southern regions is spinach with pointed leaves. From the appearance of you can carefully distinguish between what is the original leaf spinach and what is the pointed leaf spinach.

2, the taste is different

Round leaf spinach water content is less, oxalic acid content is more. So when you eat round leaf spinach you must blanch it. Even after blanching once, if this spinach is eaten too much, it will still be astringent. The texture is rougher and obviously not as good as sharp leaf spinach.

3, cooking different

Spinach can be done both soup and fried vegetables to eat, because they have different characteristics. So when we do spinach and egg soup to drink, it is best to choose round leaf spinach.

Round leaf spinach has a longer cooking time, which can largely remove the oxalic acid inside. When making scrambled eggs with spinach or scrambled tofu with spinach, we can choose spinach with sharp leaves.