Fresh Spinach from the Garden

In short: Sow spinach early in spring (March to April) or at the end of August, in rows 30 cm apart. Leaves are ready roughly 45 days after sowing, and plants grow best at 12 to 15 °C. Harvest before flowering, otherwise the leaves turn bitter. Successive sowings allow up to three harvests a year.

Spinach is a leafy vegetable full of vitamins. It originates from Persia and came to Europe thanks to the Crusades. Latin name: spinacea oleracea. Spinach leaves are deep green, stalked, oval with rounded tips.

• spinach is both an annual and winter leafy vegetable
• spinach is sown early in spring or in autumn in rows 30 cm apart
• plants are harvested at a height of 5 cm, or leaves are picked approximately 2.5 cm above ground so the plants can regrow
• harvest can be extended by successive sowings

Spinach was probably made most famous by Popeye the Sailor. Paradoxically, spinach isn't exactly a source of strength and iron, but it contains a rich range of other important vitamins. For example, vitamin A, C, E, K which affects blood clotting, antioxidants reducing the risk of heart attack and cancer prevention, folic acid, choline, inositol which slow down artery hardening, calcium, phosphorus, and more.

Most of us only know spinach from frozen blocks. Fresh leaf spinach can be used in many recipes, for example in lasagna, savory pancakes, as a braised side dish to meat, with butter, etc. Don't be afraid of preparation, even if you're a beginner cook. You'll see how pleasantly spinach will enhance your menu.

A healthy salad can be created by mixing leaf lettuces and fresh spinach leaves. The juicy taste will pleasantly surprise you. Spinach leaves taste more peppery than leaf lettuces.

Spinach is 90% water, so don't overcook it unnecessarily.

Spinach is suitable for weight loss diets.

When to Plant Spinach?

Spinach requires loamy, moist, neutral (6.5 - 7.5 pH), well-drained soil and a sunny location. We can pre-grow seedlings either in a cold frame or in a greenhouse. Place seeds in rows that are 7 cm apart and more densely than usual. Keep the soil moist during germination.

We can also use white protective fabric that reflects sunlight and prevents water evaporation from the bed.

Always follow sowing instructions on the package.

Classic spinach has round seeds. Seeds can be prickly or with a rough surface.

Spinach is a fast-growing vegetable that bolts very quickly after planting. Therefore, plant early in spring (March, April) or in autumn (end of August). Leaves can be harvested as early as 45 days after planting. Spinach thrives best at temperatures of 12-15°C.

So spinach can be sown and harvested 3 times in one year. Spinach can be sown successively. If spinach already has flowers, the leaves may be bitter, so always harvest leaves before flowering.

Spinach is frost-resistant in our conditions. Winter varieties are sown directly in the bed in the first or second week of September. It's better to choose a sunny day when the soil is still somewhat warm.

In the bed, plant spinach with 30x30 cm spacing. Spinach leaves form a rich clump, a beautiful rosette, which we gradually pick.

Leaf spinach has roots shallow beneath the surface, so we hoe carefully.

Spinach seeds can be mixed with seeds of commonly grown leaf lettuces. This way you'll get a diverse mix both in terms of leaf shape and taste in one bed. You can then harvest the leaves at the same time.

With spinach, as with other leafy vegetables, we monitor nitrate levels and fertilize only with recommended fertilizers or natural nettle tea. We fertilize between rows.

An interesting variety is strawberry spinach (chenopodium foliosum), which is half ornamental and half edible. It has small raspberry-like fruits. It will liven up any empty corner of the garden.

A leafy vegetable that doesn't bolt and is well-bred is New Zealand spinach (Tetragonia expansa), which forms sprawling bushes with pointed arrow-shaped leaves.

Spinach is a rewarding plant that will provide you with vitamins all year round. Harvested leaves can be stored in the freezer.