The Premier Gardening Information Resource
|**Earn a 10% discount off everything you buy at Harrod Horticultural (Enter "Garden Action" in the Offer Code when ordering) **|
Your weather dates have not been set. They have defaulted to medium settings.
Click here to set the weather dates to your area of the UK or USA.
Sow the seed outside in rows 1½cm / ½in deep and with seeds about 2½cm / 1in apart. If sowing more than one row, space the rows 30cm / 12in apart.
When the seedlings emerge, thin
them to 15cm 6in apart.
Care for Spinach and Bolting
Spinach is easy to grow if you keep them well-watered when conditions are dry. Any
mulch around the plants will be appreciated because this will cool the rots and help
to retain moisture.
Weeding is needed to avoid competition. However, if the plants are grown between rows of larger plants the space and conditions for weeds to grow will be greatly reduced. In effect, the spinach will take the space of the weeds.
The main problem with spinach is that it bolts very easily. As suggested earlier in this article, plant it between rows of taller plants such as dwarf peas. The other alternative as far as spinach bolting is concened is make an autumn sowing (see the sowing / harvest chart above)
Harvest a few leaves from each plant making sure that you leave at least half of the leaves on the plant. Over-harvesting will kill the plants. To reduce the speed at which the leaves wilt, cut them off as near to the base of the plant as possible and do it in the morning or evening. The younger the leaves, the tastier they are.
When you pick the leaves put them in a plastic bag and place them in the fridge as soon as possible.
Cooking and Storing
Spinach will keep in the fridge for a couple of days and can also be very successfully frozen where they will keep for 3 months.
To cook spinach it first needs to be washed a couple of times to remove any mud or soil. Melt about 15 grams / ½ oz of butter in a large pan on a medium heat. When the butter has melted add 450 grams / 1 lb of spinach to the pan. You will need to firm then in. The amount will look huge initially but they reduce to almost nothing.
Cover the pan with a lid and cook for 30 seconds or so. Take the lid off, add some salt and pepper and give the spinach a good mix. Cook for another minute and a half or so until the leaves are fully wilted. Drain and serve immediately.
That's the basic recipe. Lots of other ingredients can be added including finely chopped garlic, a small amount of nutmeg and lemon juice. Give them a try. If you want a recipe to use up excess spinach, try our Fragrant Chicken Curry which needs lots of spinach. This recipe is for a slow cooker but it can also be cooked equally well in a pan on a very low heat.
An alternative recipe for the adventurous can be found here. This is an old fashioned recipe from Mrs Beeton which uses some spinach.
New F1 varieties of spinach are very reliable and tasty. Two varieties we would recommend are:
This variety has great resistance to downy mildew and reliably produces a good crop. AGM.
Cut the leaves of this variety when they are young and they can be used raw for salads. The stems and veins are red making them a very attractive addition to salads.
Name: Lucky Dorrin
Date posted: October 05, 2011 - 05:57 am
Message: I am doing some gardening with kids of about 5 years and I will like some advice on where to get seeds for planting because most of the shops I visited only have bulbs and I need a plant that will not take long to harvest in order to keep the Kids interested.
We did plant spinach on the 28th of september and it has started growing but I need more ideas please...Thanks
Date posted: August 29, 2010 - 11:52 am
Message: i am interested to know vegetables and strawberry plantation
|Copyright 2000-11 GardenAction. All rights reserved.|