How to Grow Spinach

Leafy chard, spinach and spinach beet are simple to grow, tasty and filled with goodness. They can all be grown in cool conditions, and are packed with vitamins, minerals and iron. Leafy vegetables always taste much better freshly chosen from the garden, and spinach varieties are ones that will not be dissatisfied.

Which Varieties Of Spinach To Grow

There are a number of kinds of spinach, savoy, infant, semi- savoy, and smooth leaf. More typically though, they are categorized by the season they are grown in spring, summer season and winter season. One of the most convenient varieties to grow is Continuous Spinach. This can be harvested for numerous months on, sown from April to July, it’s a good one to start with. Summer spinach must be planted in spring, and winter season spinach sown in autumn for later crops throughout the winter season. Here’s five varieties to attempt

‘ Continuous Spinach’ – spinach beet with narrow stems and dark green leave
‘ Bright Lights’ – mixture of chard with red, white, orange, yellow and pink stems
‘ Ruby Chard’ – glossy green leaves, red stems and veins
‘ Area’ – dark green spinach for spring or autumn sowing
‘ Lucullus’ – Swiss chard with big white stems
How To Plant.
Plant seeds around 1/2 an inch deep, and about 2 inches apart in rows if the seeds are fresh. If you can, work some organic compost or manure into the soil, which will help to provide the crop with needed nutrients for healthy development. Spinach likes well drained soil, preferably with a neutral pH, so if you need to, include some lime to assist with soil pH if it’s too acidic. These crops can also be grown in containers if space is limited in your garden area.


Spinach likes either full sun or partial shade. Avoid a spot in the garden that experiences heats, cooler conditions are better for growing this crop.


Summertime spinach needs to be chosen whilst its leaves are young and tender, the winter spinach should have its bigger leaves chosen only. The summertime development must be ready within 10 to 12 weeks. Spinach can be selected and will grow again, sometimes called ‘cut and come again’. I generally start at one end of the crops, and by the time I am at the end of the row the crops have sprouted again. Pick the outside leaves thoroughly to avoid damage to the roots. Picking typically will encourage new development.

How To Cook Spinach

Whether cooking spinach for a couple of minutes or consuming it raw in a salad, it is essential to know that spinach is one of the healthiest foods you can have, with more nutrients and a greater nutritional worth than a lot of foods.

– It is really abundant in antioxidants, more so when raw, steamed or sauteed as boiling it for even five minutes will halve the dietary worth, and a good source of vitamin A and lutein, vitamin E, C and K, folate, calcium, iron, zinc, niacin, selenium, magnesium, manganese and Omega-3 fatty acids.

– It is a leafy green veggie which is grown in the temperate areas of the world and grows finest during the cool and comfortable weather condition of spring and fall, when it is offered all over.

– The most common kind of spinach offered in grocery stores is the dark green Savoy with curly leaves.

Choosing and Preparing Spinach:

– Spinach is quite versatile, you can consume it either raw in salads or cooked in the easiest or the most sophisticated dishes.

– You are better off with smaller sized – tender spinach delegates contribute to salads, soups, pasta and dips and larger – fuller leaves for cooking.

– Avoid the yellowing spinach, which entrusts holes and tears as it probably suggests it runs out season. Try to find bright spinach leaves that appearance fresh.

– First thing first, you simply need to rinse the spinach a few times till the water is clear, as it grows in sandy soil and is understood to be rather filthy.

– Fresh spinach tastes better than the canned or frozen ranges so you will not regret going into difficulty of rinsing and cooking the spinach leaves from scratch however you should never cook it beyond the point it just wilts.

– When cooking spinach, constantly purchase more than you think you need as a pound of fresh spinach can only make a cup of cooked spinach.

– Make sure to get rid of the especially difficult stems of fully grown spinach, there is no requirement to stem the young – tender spinach.

How to Cook Spinach:

– Flexibility of spinach suggests it goes effectively with lemon juice or other tasty and sharp tastes and with egg, low fat sour cream, parmesan cheese or low fat plain yogurt.

– You can saute it in a pan for a few minutes with a bit of olive oil, lemon juice, garlic and onion and use it in your vegetarian lasagna to increase the total dietary value of lasagna.

– Remember to remove the stems by hand before sauteing and preparing the garlic and onion to avoid unwanted smells before adding the spinach into the pan. You do not require to add great deals of oil or water to cook it as the water on the leaves will be sufficient.

– Another method is to prepare the spinach in a steamer over boiling water for six to seven minutes and add a little bit of butter, garlic and black pepper at the end.

– Blanch the spinach in lots of water until it wilts then leave it in ice water to keep its color, if you will utilize your spinach in a more sophisticated meal.

– What about cooking your spinach in a pan with olive oil, garlic, sultanas or raisins and pine nuts or merely adding it to your pizza without pre-cooking, with cheese, cooked onion and garlic, chicken pieces and lemon juice?