Common names for spinach include Palang, and Keerai. It is a nutrient-dense green leafy vegetable. The delicate leaves are cooked into numerous delectable meals and eaten in salads and smoothies. Thus, cultivate this superfood in your own backyard and enjoy an endless supply.
Large quantities of soft, flavorful spinach leaves are produced, which can be eaten raw in salads or cooked gently when larger. Since the leaves are so full of iron, vitamins, other minerals, and antioxidants, it is better to eat them fresh for optimal benefits. Baby spinach leaves have a mild flavour and soft, juicy texture, making them especially delightful when eaten raw.
Flavorful and nourishing, spinach yields a bountiful and consistent harvest. It is a quick-growing crop that fits well in containers and tiny areas. In warm weather, it can even be grown in moderate shade. If you plant sparingly and frequently, you can get harvests for most of the year. Continue reading!
Preparation To Be Made
Plants that are grown in full sun or partial shade do best. Pick a spot that will get full sun for at least three hours every day.
Well-drained soil rich in organic matter is ideal for spinach plants. Prepare the soil by adding aged animal dung or compost, pulling out all the weeds, and tilling it over to make it more pliable. Remove any weeds from the area before planting.
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It is possible to grow spinach plants in pots. If possible, select a variety suggested for container growing. Ensure your container is big enough for mature plants (mature spinach needs at least 20 litres) and uses a high-quality potting mix. Remember that in order to promote healthy growth, container-grown plants could require extra fertilizer during the growing season.
How Spinach Seeds Are Sown?
- Before being sown, spinach seeds don't need to be treated (soaked, stratified, etc.).
- Direct sowing of spinach seeds into the garden promotes optimal growth.
- Sow seeds directly in the garden, spacing them 25–35 cm apart and 8 mm deep. Space rows 40–50 cm apart.
- Maintain a damp but never dry soil.
- At a soil temperature of 4–25°C, seeds should germinate in 5–10 days.
- Till they become established, young seedlings will require protection from weather, pets, and pests.
- A crop for the chilly season, spinach will bolt in extremely hot temperatures. Never move seedlings or plant seeds outside while it's extremely hot outside.
- Another less formal technique of sowing spinach seeds is the "scatter seed" method. To cover the seeds, roughen the dirt, distribute the seeds evenly across the surface, and gently smooth the soil over the top.
Growing Spinach: A Guide
- Watering spinach plants during their growing season may be necessary. Water approximately five centimetres below the surface when the soil is dry—you may check this by using your finger to scrape away some dirt. Thoroughly water in the early morning or late afternoon. Refrain from watering plants' leaves to prevent fungus-related illnesses.
- No further fertiliser should be required if the soil is properly prepared. The application of high-nitrogen fertiliser, especially one designed for leafy greens or herbs, might be helpful in poor soil or to give your plants an extra boost:
- The suggested rate of slow-release fertiliser should be used when transplanting or when seedlings are 5–10 cm tall.
- Add liquid fertiliser at the suggested rate and frequency throughout the growing season.
- When seedlings are big enough to handle, thin them out to give plants space to grow. Remove any weak or small seedlings to ensure that plants are placed roughly 25 to 35 centimetres apart.
How To Harvest These Spinach?
In 50–100 days, spinach should be ready for harvesting. When the leaves of spinach grow big enough to eat, they are ready to be harvested. Individual leaves can be removed from the plant by cutting them off. Alternatively, entire plants can be gathered by chopping the stems at ground level. It's better to eat spinach shortly after harvest. For a brief period, leaves can be kept in the refrigerator in a perforated plastic bag. Spinach can also be blanched and frozen for longer-term storage.