Sunday, March 24, 2024
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 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 first cultivated in Persia (modern day Iran) in the 3rd century and brought 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 greens. Hence the term, “a’ la Florentine” for this style.
The smooth seeded spinach we grow today was known in the 1600’s. Both 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 or bought as transplants.
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 enjoys even moisture. This is especially important as temperatures begin to rise in late spring. The later seeds I sow, I look for heat resistant types like America, Teton, Bloomsdale Longstanding, Space Olympia or Type to keep the harvest going as long as possible. Spinach is ready to harvest 35-50 days.
If you harvest the outer leaves, the inner leaves will continue to grow, allowing you multiple harvests from each plant.
Most spinach will start to bolt when the temperatures reach 80F. If you want to save seeds, allow the seed to dry on the plant before saving. Refrigerate in air tight containers or bags. I use plastic freezer bags to save space in the frig.
There are substitutes for spinach you can plant that love the heat of summer like New Zealand Spinach or Red Malabar Spinach. Red Malabar is a very pretty vining plant with maroon stems. They are great to grow just for their looks alone. Growing summer salads
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