Cut the young terminal shoots to 15-20 cm 6-8″ in length to encourage the development of other shoots for several weeks. The foliage is eaten within two days of harvest, in salads or cooked vegetables.
Height of plant: 30cm Exposure: Sun or mid-shade Soil: Fertile, fresh and well drained
Culture: To grow your spinach, choose a place in full sun, to enjoy the maximum relative heat, and a little shaded in August. It all depends on the variety and the time you want to grow your spinach. Depending on the variety and weather, you can sow in your vegetable garden twice a year: a first period runs from May to June, a second from July to September.
If you choose potted plants, you will have to separate each stem from your pot by spacing them by 10cm (4″).
Spinach likes water. The substrate should always be moist but not soggy to avoid rotting. Protect your spinach plant and fortify it with a high amount of nitrogen. To ensure that rainwater enters the soil well and to aerate the soil, bin regularly between the plants with a small garden claw.
Harvest: Some leaves can reach beautiful dimensions. Pick the leaves as you need them, starting with the top leaves, so that the light reaches the bottom.
When the spinach plant rises in seeds, pick the leaves and tear the plant off. If you can’t eat everything fresh, you can freeze them, cooked or not. As spinach is nutrient-intensive, you will need to enrich the soil with fertilizer before using the site again.
Good companionship: Vegetables sometimes play guardian angels of other vegetables, for example by removing parasites. For spinach, choose a location near a square of celery, cabbage, bean, turnip, peas, radish, salad or tomato plants if possible.