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Spinach growing

Spinach growing

Spinach growing

From a botanical point of view, spinach is distinguished, due to the shape of the seed, in two large groups or varieties: the inermis with round seeds, or the spiny with pointed and angular seeds. According to the shape of the leaf, which is curly, there are also numerous cultivated varieties: the riccio d’Asti and the Giuliana; the Viking and the Nobel with large and round leaves; Holland and Amsterdam appreciated by canning industries and suitable for greenhouse crops. Due to their good production, even older varieties such as triumph, winter giant, lettuce leaf spinach and green summer spinach are still on the market. The flavor and content of all these varieties, grown for edible purposes, however, do not present significant differences. The best production of this tasty vegetable is obtained from sowing carried out between July and September and from those made in February in not very cold regions. The leaves of spinach have a characteristic appearance and have very pronounced humpiness and roughness and must be harvested before the flowering stem appears. They are of an intense green color which represent the edible part of the vegetable. If not harvested, the plant produces unisexual flowers that appear in May-June with irregular, smooth, thorny and angular seeds.


Grow spinach

Spinach is usually sown directly in the garden intended for this cultivation; the most suitable soil is loose and very fertile; the most suitable fertilizations are those with nitrogen or phosphorus and potassium. However, an excessive amount of nitrogen takes away part of their food value from plants. For best results, it is advisable to spread on the ground, on the surface, good manure finely ground and well mixed with the earth which will therefore be softer and softer; the best time to do this is the one before sowing a few days. During the cultivation phase it is necessary to intervene with careful weeding or chemical herbicides (which is more convenient if the seedlings are thick enough); the harvest is usually prolonged over time, also because it is often preferred to sow in different phases a few days apart. Finally, it should be remembered that if irrigation is not sufficient, spinach can get sick, presenting the so-called "bubbling." the leaves when they are sufficiently developed; in this way, if the winter climate is relatively mild, the plants will be able to give another harvest.

  • Spinach - Spinacia oleracea

    Spinach are biennial plants, grown as annuals, belonging to the amaranthacee family; there is only one species of spinach, whose botanical name is spinacia oleracea, and is native to ...
  • Spinach - Spinacia

    Native to Asia, these leafy vegetables have been grown throughout Europe for centuries; they are easy to cultivate, and the production lasts all winter and all spring. They endure b ...
  • Spinach - Spinacia oleracea

    Name: Spinacia oleracea L. Harvest: In different periods of the year depending on the sowing, but in any case before flowering. Properties: Vitaminic, anti-remeralizing and anti-anemic. Family ...
  • Spinach

    Spinach is one of the most cultivated leafy vegetables in the world; it is an annual, or rarely biennial, herbaceous plant belonging to the amaranthacee family. It produces small tufts of ...

Spinach properties

Spinach is not a real medicinal herb, but it can be talked about for its qualities and to know whether or not it contains contraindications for health. This vegetable is rich in mineral salts including iron, sodium, potassium and calcium. Also present are excellent amounts of vitamins A, B, C, D, and chlorophyll. For these characteristics it is therefore useful to those who suffer from anemia and especially for young people who practice sports. Those who suffer from stomach acid, on the other hand, must refrain from consuming these herbs as well as those with kidney and bladder problems as it contains a high amount of oxalic acid. Spinach is widely used to wash black wool clothing, in fact, just boil a good amount of leaves and then immerse the garment, squeeze it and dry it.


I consume spinach

Very rich in iron and mineral salts, spinach should be washed in running water so it can be eaten boiled in salads or sautéed in a pan with garlic and butter, or simply seasoned with oil and grated Parmesan cheese. An unusual recipe is the one prepared with raisins and pine nuts; or the famous one of the best French restaurants that is spinach with cream. In this case, they must be boiled after having thoroughly cleaned them of the soil and adding sea salt. When cooked, they are squeezed and shredded and put to flavor in a saucepan with the addition of pepper and cream. When they have assumed the appearance of a puree, they become an excellent and refined side dish to be served hot with boiled or grilled meat. With this vegetable you can also prepare excellent drinks, rich in vitamins and thirst quenchers. It is enough to boil the leaves in plenty of water and the juice obtained must be added to a glass of cold milk. We also recommend not to cook these herbs for a long time because in this case, there is a significant dispersion of nutrients so it is better to consume them raw.

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Video: Spinach is the Worst Source of Iron (October 2021).