Spinach All Green: The quintessential health vegetable! Remember the references made to green leafy vegetables for improving general body health, well this is it! This is the green leafy vegetable that offers health benefits beyond one’s knowledge! Spinach belongs to the Amaranthaceae family which is native to West and Central Asia. Originally, it is believed to have been discovered in Persia and a bit later in India and China. By the 10th century, its presence was also recorded in the Mediterranean. An annual plant that can also withstand lower winter temperatures, the Spinach is the primary source of Iron among the vegetables! The dark leafy green bouquet is rich in minerals (Copper, Calcium, Iron), vitamins (K, C, E), folate and dietary fibre that ensure skin, bone, and hair health. It is also an abundant source of plant protein and assists the body in regeneration and recuperation.
Spinach is extremely beneficial for curing anemia when combined with a regular intake of beet root. The vegetable is low in calories and only offers the wholesomeness and goodness of nature that is expected from natural food. You can cook, steam, blanche, eat raw or make a spinach smoothie and enjoy your spinach just the way you like it!
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Sowing Time : Year round except feb Sowing Distance : Plant to plant = 3” & Line to line = 9” Fruit Weight : N/A Fruit Shape: N/A Days to Maturity : 30-35 days
Grow Guide: PLANTING INSTRUCTIONS
Plant in mid-August for a fall crop, ensuring that soil temperature is on the lower side for that month.
Add aged manure to the soil about a week before planting.
Although seedlings can be propagated indoors, it is not recommended as seedlings are hard to transfer.
Sow seeds ½ to 1 inch deep, cover lightly with dirt. Sow about 12 seeds per ft of row, or sprinkle over a wide row or layer.
WATERING: Spinach requires regular watering, especially in autumn/ spring heat waves. Do provide enough water to keep the soil moist but not soggy.
PESTS: The pests that attack spinach can cause the following symptoms – Leaves are left curling under, deformed, and yellowish; small shiny specks on leaves appear; Seedlings fail to emerge; poor germination; leaves and stems are partially defoliated etc. Pests affecting spinach mostly are Leaf Miners, Bolting, Mosaic Virus/Blight, Downy Mildew.
SOIL: Spinach grows most quickly in well-drained, loamy soil rich with a pH of 6.5 to 7.
SPOT: Select a site which receives proper sunlight or gets lightly shaded.
TEMPERATURE: Soil should not be warmer than 21ºC [70º F] in order for germination.
HOW TO HARVEST
Keep an eye on your plants. Harvest when leaves reach desired size.
Don’t wait too long to harvest, or wait for larger leaves; bitterness will set in quickly after maturity.
The whole plant can be harvested at once, and cut at the base, or leaves may be picked off plants one layer at a time, giving inner layers more time to develop.