Famous for its long krinkly leaves and delicious taste
Sun - part/full sun
Spread - 4 inches
Height - 10-12 inches
Soil Temp. for Germination - 50-70 degrees F.
Sow - 1/2" deep, 1" apart
Days to Germination - 6-21 days
Thin - thin to 3-6" apart
Days to Maturity - 40-48 days
Soil pH - 6.5-7.5
Ideal Planting Time - early spring & early fall
Planting Tips - used in salads and as garnishes, spinach can be boiled, steamed, sauted, stir-fried, or creamed.
Available - 1/2 oz & 1 oz pkgs
Spinach is a cool-weather vegetable related to beets and Swiss chard. A fast-growing plant, it yields many leaves in a short time in the mild weather of spring and fall. The trick lies in making spinach last as long as possible, especially in the spring, when lengthening days shorten its life. Although it prefers full sun, spinach is one of the few vegetables that produce a respectable harvest in partial shade.
Spinach growing in the garden is a welcome sign of spring. It is a source of Vitamin A. It is rich in iron, calcium and protein. Spinach can be grown as a spring and a fall crop. Crinkled leaved varieties tend to catch soil during rainfalls. Plant a plain leaved variety to avoid a "gritty" spinach when chewed.
Spinach is ready to harvest at about 40-50 days after planting.
The spinach leaves can be harvested whenever they look big enough and ready for your salads etc. Make sure to start picking leaves on the outside of the plant, the inner leaves will then continue to grow and produce a new crop. Alternatively you can harvest the whole plant.
You should aim to eat the spinach straight after picking and washing in cool water. You can store the washed leaves in the fridge for a few days but the taste and nutrient content is best after picking.