Spinach

Scientific Name: Spinacia oleracea

Common Name: Spinach

Vegetable Type: Leafy green

Exposure: Partial shade to full sun

Soil Type: Well-drained, fertile soil rich in organic matter

Maturity Time: Approximately 35 to 50 days

Planting: Direct sow seeds in early spring or late summer/early fall; seeds can also be started indoors and transplanted outdoors

Spacing: Sow seeds 1/2 inch deep and 2-4 inches apart in rows spaced 12-18 inches apart

Height: Grows up to 12-24 inches tall

Width: Spreads moderately

Culinary Uses: Versatile in cooking; can be eaten raw in salads, sautéed, steamed, or added to soups, stews, and pasta dishes

Flavour Profile: Mild, slightly earthy flavor

Nutritional Benefits: High in vitamins A, C, and K, as well as iron, calcium, and folate

Companion Plants: Plant spinach near crops like peas, radishes, and lettuce, but avoid planting near plants that attract pests like tomatoes and peppers.

Harvesting: Harvest spinach leaves when they are young and tender, typically 4-6 weeks after planting. Pick outer leaves first, allowing the inner leaves to continue growing for future harvests.

Pests and Diseases: Susceptible to pests like aphids, leaf miners, and slugs, as well as diseases like downy mildew and fusarium wilt. Practice good garden hygiene and monitor plants regularly to prevent and manage pest and disease issues.

Spinach is a nutritious and delicious addition to any garden, providing fresh greens for salads and cooking throughout the growing season.