Spinach come from the Goosefoot family, which is the same family as beets and chard. It loves cold weather so is a great crop to try in both the spring and fall. Spinach tastes great and is chuck full of nutrients, making it a great addition to salads and smoothies.
Seed Starting and Propagation
Spinach seeds do not transplant well so seed outdoors 6 weeks before last frost (1st week April for zone 5). Plant seeds ½” deep, 9 per square foot or 4” apart in full to part shade. Succession plant every 2-3 weeks until temps get into the 70’s. Start again in late summer, early fall for another harvest, it should survive until weather gets into the 20’s.
Care
Spinach needs the same care you give to your lettuce plants, mulch and keep constantly moist.
Companion Planting
Plant next to strawberries.
Harvesting and Preserving
Cut individual leaves as needed whenever they are big enough to eat. You can also cut the entire plant, leaving 1” above the root. Spinach can be frozen, I also dehydrate and powder it in my Garden Greens Mix.
Seed Starting
Plant at least 20 plants if you want to save seed. Let them go to see by bolting in the warmer temperatures and collect from the last plants that bolt. When the seed feels dry to the touch, pick them individually from the stalks. Store in a glass container, envelope or plastic bag. Spinach seed usually keeps for 5-6 years.
Nutrition
Considered one of the super foods, spinach is rich in vitamin C, B-complex, K and A, calcium, protein, manganese, magnesium, zinc, potassium , iron, folate, as well as several other minerals and omega -3 fatty acids. Regular consumption can prevent osteoporosis and anemia. This is a great pregnancy food!
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