Writing about the things I love. My writing work has appeared in hard copy magazines including Green Prints, Twins Magazine, Practical Parenting Magazine, Good Old Days Magazine, The Journal of Court Reporting, and more as well as hundreds of articles in Sunset Hosta Farm's Hosta blog and The Homesteading Village blog.
Spinach is a cool-weather quick-growing annual related to Beets and Swiss Chard. Spinach has high amounts of carotenoids, Vitamin C, Vitamin K, folic acid, iron, and calcium. It is one of the healthiest salad choices you can make.
Height: 6" to 3' Width: 3" to 15"
Savory Spinach. Dark green crinkled leaves. It grows flatter compared to other Spinach. It tends to be more cold-hardy and becomes sweet and crispy after a frost.
Flat-Leaf Spinach. Grows more upright and easier to wash.
Semi-Savory. A hybrid between the two. Leaves aren't as crinkled or as smooth.
Days to Harvest: 20-30 days for baby greens.
35-45 days mature leaves.
Seed Longevity: 1-3 years.
Spring: Sow seeds 3-4 weeks before your last average frost date. Transplant out as soon as seedlings are easily handled. Note that spinach doesn't always transplant well.
Spring: Direct sow in the ground or a container as soon as the soil can be worked. Succession sow every 2 weeks until mid-May. Covering with a shade net or row cover will hasten germination.
Fall: Direct sow in the ground or container 6 weeks before your first average frost date.
If you haven't tried winter sowing, you're in for a treat. This method is especially good for sowing herbs and greens.
Winter sowing is basically sowing seeds in the bottom of a milk jug during the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in Spring.
For a detailed article all about Winter Sowing, click here.
Since greens are such a fast-growing crop, as long as they are grown in rich soil there may be little need for further fertilization.
That said, a liquid balanced fertilizer when the seedlings are 4" tall will give your greens a boost and carry them through their short season. After the temperatures warm, though, the leaves of Spinach will turn bitter and no amount of fertilizer will help at that point.
Too much nitrogen gives Spinach a metallic flavor.
Salad Lunch Container
When the Spinach plant is about to bolt, pull the entire plant to harvest before the leaves become bitter.
Shade the plant at temperatures over 80 degrees.
Cut the entire plant an inch above ground level to encourage the plant to regrow another crop of leaves.
Harvest anytime Spinach is large enough to eat. Harvest young outer leaves to allow centers to grow larger and keep producing which also will delay bolting.
Use fresh spinach for salads.
Chop fresh Spinach to add to chilis, soups or sauces two minutes before serving.
Spinach loses its nutritional quality quickly after harvest, so harvest right before processing. Although tender green-leafed plants, like lettuce, cannot be preserved well, the thicker leafed greens can be preserved.
Fresh Clean and pat dry. Bundle stems lightly, place on a paper towel (to absorb moisture) and wrap in a plastic bag. Keeps in refrigerator for 10 days.
Freezing for Later Use in Chili, Soups, Sauces, and Casseroles.
Steam or saute' leaves, chop them and store in freezer bags.
Puree with water and freeze into ice cube trays. Clean and dry the leaves and store in quart size freezer bags.
Frozen leaves will keep for 6 months.
Blanching the leaves for two minutes first will extend freezer storage to 14 months.
To read the other articles in our Growing Your Greens series, click on the name below: