Aside from adding beautiful greens to your garden, spinach is good for your health. It is rich in iron, calcium, and vitamins A, B, C, and K. As this edible plant gives you food, harvesting provides a sense of fulfillment. It inspires you to grow spinach and take care of it with a lesser burden.
Reminders before planting:
- Spinach grows in partial to full sun exposure. To grow spinach, select a site that has at least 4 hours of exposure to the sun.
- Prepare the soil for planting. Spinach prefers a pH level of 6.5 to 7. It loves to grow in healthy and well-drained soil. Add compost or fertilizer to the soil.
- Pick a spinach variety. Some varieties: Indian Summer (39-day harvest, disease-resistant), Bloomsdale, Melody, Tyee, and Vienna.
- Spinach is a cool-season plant and is frost tolerant. Sow seeds in fall or 4–8 weeks before frost. In warm climates, grow spinach in shade.
- Buy fresh spinach seeds.
Planting
- Moisten the soil, but avoid soggy conditions.
- Sow seeds in the site, pot, or container—do not overlap.
- Cover seeds with a fine layer of potting mix (not too shallow).
- Moisten again. Spinach likes consistent, light moisture.
- Direct sowing is safer than transplanting.
- Use containers if pets (like rabbits) might eat the spinach.
- Prevent pets from urinating in your veggie garden.
After a week, you’ll see sprouts of the spinach.
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Maintaining
- Fertilize if needed. Use natural fertilizers like soy meal or fish emulsion. Low nitrogen = yellow leaves; too much = bitterness.
- Beware of pests and fungi. Remove chewed or infected leaves. Improve drainage by planting on mounds if necessary.
- Remove any white thread-like mold and keep sprouts moist.
- Use water spray to get rid of aphids.
- Use mulch to keep the soil cool and moist.
- Handle carefully; spinach roots are shallow and delicate.
- Thin overcrowded areas to improve air circulation and growth.
Harvesting
- Harvest in 28–45 days, depending on variety. Younger leaves taste better.
- Use shears and cut leaves, not the crown, to allow regrowth.
- Harvest outer/older leaves first.
- Sow every 10 days for a continuous supply.
- Even if you harvest the whole plant, it will grow back.
- Wash thoroughly before consuming.
Storing
- Refrigerate for 3 to 6 months in a sealed bag/container.
- Avoid storing near ethylene-producing fruits like apples and tomatoes.
