Sunday, March 6, 2016
Spinach is touted as one of the super foods and there are good reasons why. Spinach is rich in antioxidants, folic acid, betaine, protein, omega-3, vitamin A, vitamin C, vitamin E, vitamin K, vitamin B2, vitamin B6, minerals manganese, iron, calcium, potassium, copper, phosphorous, zinc, and selenium. Spinach nutritional facts
Spinach can be eaten raw, steamed, or sautéed. A French favorite is creamed spinach. Spinach contains oxalic acid which is eliminated when cooked. Alternating between fresh and cooked is optimal.
It has been reported that spinach helps prevent osteoporosis, anemia, heart disease and cancers of the colon and prostate.Natural News
Spinach was originally an Asian green and was first cultivated in Persia (modern day Iran) in the 3rd century and brought back to Europe via Spain by the Crusaders in the 11th century.
It was a favorite of Catherine de Medici from Florence, Italy. She insisted every dish be served on a bed of lettuce. Hence the term, “a’ la Florentine” for this style.
The smooth seeded spinach we grow today was known in the 1600’s. Bot the smooth and prickly seeded varieties were grown in the American colonies by the 1700’s. The prickly seeded varieties are more prone to early bolting than the smooth seeded varieties.
Spinach loves well composted, moist soil and cool weather (below 70 degrees F). Spinach will often over winter even in the northern states. In southern states it is typically fall sown for spring harvests.
Seeds should be sown 1/2” deep, 3-6” apart. Spinach is also happy to grow in pots. Growing in pots also allow you to move the pot to a cooler area as temperatures rise, extending the harvest.
For spring harvests, plant in full sun to light shade in early spring (4-6 weeks before the last frost). Seeds germinate in soil temperatures of 45-70 degrees F. Spinach also transplants easily so can be started indoors. Frost date calendar
Plant every 2 weeks or plant a variety with different maturity times (days to harvest) to have spinach into summer. Fertilize when the seedlings emerge. Spinach is ready to harvest 35-50 days. Spinach enjoys even moisture.
If you harvest the outer leaves, the inner leaves will continue to grow, allowing you multiple harvests from each plant.
If you let them go to seed, allow the seed to dry on the plant before saving. Refrigerate in air tight containers. I use plastic freezer bags to save space in the frig.
Plant more heat resistant varieties later in the season like America, Teton, Bloomsdale Longstanding, Space Olympia, or Tyee.
For summer after spinach has bolted, you can plant New Zealand Spinach or Red Malabar Spinach for spinach taste from plants that can take the heat.