Spinach

Spinach Most people think of Spinach and go "Ugh" or some such expression but this is usually due to the way it has been stored and cooked. It is a very underrated vegetable and grown, picked fresh and cooked correctly it provides a very nourishing vegetable that is extremely high in iron content. There are basically only 2 types of true Spinach. The summer or round seeded types and the winter and spring prickly varieties. A third type, the New Zealand Spinach is not really a Spinach at all but is used in the same way and Perpetual Spinach or Spinach Beet is in fact a type of Beetroot. Never the less, they are all referred to as Spinach and are grown the same way.

They all need a rich soil with plenty of organic matter, a pH of 6.5 and a slightly shaded position. If Spinach is short of nutrients it will be bitter tasting.

The first sowing can be made in cell trays in a greenhouse in January and planted out under cloches. Further sowing can be made in shallow drills, thinned to 6" apart with 12" between the rows. Sow monthly to maintain a crop throughout the year. From August onwards the winter varieties can start to be sown.

Maintenance is just a matter of keeping free from weeds and extremely well watered.

Pick leaves from the plants as required for use.

Spinach is mainly affected by Bolting, Spinach Blight, Slugs, Downy Mildew, Leaf Spot and Manganese deficiency. (See relevant Pests or Diseases sections)

© copyright 1999, P. A. Owen