If you’ve ever grown spinach, you know it doesn’t take many leaves to fill a basket. But when you cook them, a lot turns to a little.
To get an abundance of spinach from a small space, I plant in wide rows. If you harvest 6 pounds of spinach from a single row, you can get 20 pounds from a wide row the same length. That’s important when it’s time to freeze spinach.
Because spinach thrives in cool weather, I often plant it on the first day I can work the soil in spring, and again in late summer for a fall harvest. Spinach takes about 10 days to germinate when the soil is still cool.
Start your spinach plantings early. Otherwise, hot weather may send your plants into the seed stage before you harvest it. Don’t wait too long to harvest spinach, either. Cut the whole plant back to an inch tall while the leaves are still small and tender. They’ll grow back.
I’m not too choosy about spinach varieties, but I always plant some of the Bloomsdale varieties. To me, they’re tops.
New Zealand spinach
New Zealand spinach is not like spinach at all. I wish it were, though, because it grows right through hot weather without going to seed. The first year I grew it I ate some leaves raw. They tasted lousy. I didn’t dare put them in salad. To approach the taste of real spinach, you have to cook New Zealand spinach.
Some gardeners advise soaking the very hard seeds for a day before planting to help germination, but you can have good stands of this green without soaking. Just plant early in the season when the soil is quite moist.
The plants grow a foot or two high. Thin them to 8 to 10 inches apart. To harvest, pick off the leaves you need. Don’t cut the plants back and don’t pick off the tops.
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