Among green leafy vegetables, spinach a low-calorie food full of nutrients that are good for your body in several ways. Spinach is a rich source of vitamins A, C, E and K; complex B vitamins; minerals such as magnesium, iron, and calcium; as well as protein, dietary fibre, omega 3 fatty acids and many more.
This tasty and healthy plant is most often grown as a cool season crop in spring and early fall. Sow in the middle of August for a fall crop. It will bolt once days get long and hot.
Sowing: Sow 10 seeds per 30cm (12’’), 1cm (½ ‘’) deep and in rows 30-45cm (12-18’’) apart. Thin at least 5-8cm (2-3’’) between plants or further if larger leaves are wanted.
Soil: Add ¼ - ½ cup of balanced fertilizer beneath every 1m (3’) of row. The ideal pH is 6.0 – 6.5.
Growing: Spinach requires rich soil and should be kept well-watered. Seeds should sprout in 7-14 days.
Harvesting: When leaves are 7-10cm (3-4’’) long, pick for baby greens, otherwise individual leaves can be picked at any time. Cut the whole spinach plant just above soil level.
Pests and Disease:
To prevent leaf miner damage (pale, soft tunnels on leaves), use a floating row cover (a thin, transparent, and flexible sheeting).
Downy mildew causes greyish mold on leaves. Provide ample ventilation and avoid overhead watering to avoid this fungal disease. Destroy any affected leaves.
Companion Planting: Brassicas, eggplants, leeks, lettuce, peas, radish, and strawberries.
When harvesting, leave the roots intact to get an unexpected amount of spinach to harvest earlier in the following spring season. The springtime leaves grow huge and floppy while staying tender and delicious. Use cloche protection (glass or transparent plastic structures) as cold weather approaches.
For tips on growing other vegetables in your garden in August, read the article Start Sowing these Seeds this August.