Today is National Spinach Day! Spinach has to be one of the easiest greens to start from seed. Here in Virginia, I sow spinach in the cool spring months and again in the fall. Now in March, I sow seeds in the ground and in containers on the deck (for last minute dinner salad harvesting). I plant the seeds about a half inch deep and water. Later, I thin them to prevent overcrowded mature plants. Every couple of weeks, I sow again, in different places, for a continuous harvest. It is best to grow different types, from savoy (wrinkled) to smooth leaves, to heat resistant cultivars, and in different places in the garden to avoid slugs.
We use spinach in everything from salads to sandwiches, stews, egg dishes, soups, and pasta. For salads, we prefer the savoy and semi-savoy type, the wrinkled leaves, because the leaves hold up well in salads and the salad dressing clings to the leaves. For smoothies, quiches, and egg dishes, we use the smooth leaves, which I roll up like a cigar and cut with small scissors to create ribbons.
Although I may harvest the entire, mature plant when I need a lot of spinach for company; usually I cut the outer leaves as I need them. I always look for insects and then submerge the leaves in a large bowl of cold water (to drown anything hidden in the leaves). After draining in a colander, I spin the leaves in the salad spinner (hopefully flinging any survivors to their death against the spinner’s plastic walls). Fortunately, I rarely see bugs.
Like all greens, spinach needs nitrogen for its leaves. In early spring, I amend the garden beds with compost or alfalfa meal (a store-bought, nitrogen-rich amendment). Lately, it seems that all bags of potting soil come with fertilizer so the container spinach does not seem to need the extra boost.
By June, my spinach throw up their flower stalks in the air and call it a day. Rebelling against summer’s warmth, their leaves become too bitter to eat. Now taking up precious real estate, spinach gets relegated to the compost pile and my attention turns to heat loving veggies while the remainder of my spinach seeds lie dormant in the house, waiting for fall.