Spinach

spinach leaves

Spinach is a hardy, cool-season crop that is relatively easy to grow and well-adapted in small garden areas. It will grow in spring or fall seasons, but long, hot days in late spring cause spinach plants to bolt or produce a seed stalk. Spinach varieties vary as to the degree of “crinkle” in the leaves — called savoy. There are smooth leaf, semi-savoy, and savoy-leaf types. Spinach varieties also differ in whether the leaves exhibit more upright growth or more flat growth. Both of these characteristics can impact how dirty the leaves get and how well they tolerate cold weather conditions.

For spring-planted spinach, look for varieties that are quick to mature and that are heat tolerant and slow to bolt. For fall-planted spinach, varieties that are heat tolerant during germination are helpful. If the spinach will be grown into the early winter or overwintered, choose varieties that have strong cold tolerance or were developed for overwintering. Para información en español, visite este sitio web.

How to Grow

Spinach can be planted very early as it is cold hardy. Mid- to late March is a common planting time. Fall spinach can be planted in mid-August to early September. Fall-planted spinach will usually overwinter if lightly mulched and will vigorously re-grow in the spring.

Plant seeds about an inch apart in rows as close as 5 to 6 inches, or you can scatter seed uniformly about an inch apart in a wide row or bed planting. Because spinach germinates and grows early in the season, weed control is easier in this crop than in many other crops planted this way. Dense plantings will reduce weed pressure. Spinach grows best when temperatures do not exceed 75°F. Temperatures down to 32°F do not seriously damage young plants. A 10-foot row at 3 inches apart with 12 inches between rows will produce 4-6 pounds of spinach.

Sunlight: Spinach needs at least 4-6 hours of sunlight for best production. Provide some shade during the heat of the day to improve quality of later picked spinach.
Watering: Water spinach regularly supplying 1-2 inches per week. Try to keep the soil evenly moist as fluctuations in soil moisture can lead to tough leaves the grow slowly.
Fertilization: Apply ¼ cup per 10 foot of row of a nitrogen-based fertilizer (21-0-0) 4 weeks after transplanting or at thinning to encourage rapid plant growth. This nitrogen will help keep the spinach dark green in color.
Transplanting: Spinach is usually direct seeded, however you can start transplants indoors to be planted outside. Seeded spinach can be planted earlier than transplants can.
Pests and Diseases: Weed control will be very important as spinach does not compete well with weeds. Aphids, slugs, and flea beetles are the main pests of spinach. Spinach will bolt and start to flower when the temperatures get too warm.
Succession Planting: Plant spinach every 10-14 days in the spring or fall to extend the growing season.

Harvest and Storage

Clip spinach leaves as soon as they are big enough to use. If you clip individual leaves, the plant will continue to develop and produce more leaves. If you want to harvest mature plants, cut the plant at the soil level. This will be necessary as hot weather approaches. Fall-planted spinach will often overwinter; clip individual leaves for fall harvest but allow the plants to remain. Store spinach in a plastic bag in a refrigerator for about a week. Spinach can be frozen or canned but it is best when eaten fresh. For more information on preserving spinach check out the National Center for Home Food Preservation's website.

Recipes

Spinach is low in calories and has no fat or cholesterol. Spinach is a very good source of dietary fiber, vitamins A, B6, C, folate, calcium, and iron. While we commonly think of spinach as a leafy green for salads it also goes well in a variety of recipes including dips, breakfast foods, and wraps.

Spinach Dipped Stuffed Garlic Rolls

Ingredients

Directions

⅓ cup unsalted butter, melted
1 Tbs garlic powder
¼ cup low sodium mozzarella cheese, shredded
4 ounces frozen or fresh, chopped spinach
4 ounces reduced-fat cream cheese, softened
1 Tbs low sodium soy sauce
11 ounces can refrigerated french bread dough, Pillsbury brand recommended*

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Preheat oven to 350℉. Spray a 12-muffin pan with non-stick cooking spray.
Spoon 1 teaspoon of melted butter into each muffin cup.
Sprinkle ⅛ teaspoon of garlic powder and 1 teaspoon of mozzarella cheese into each muffin cup.
In a small bowl, mix spinach, cream cheese, 1 teaspoon of garlic powder, ¼ cup of mozzarella cheese, the remaining butter, and the soy sauce until well blended.
Shape into 12 (1 inch) balls.
Remove the dough from the can and cut it into 12 equal slices.
Press each to form a 3-inch round and place one spinach ball in the center.
Do this for all 12 slices. Wrap the dough around the spinach ball and pinch the edges to seal completely. Place seam side down in muffin cups.
Place the muffin pan in the oven and bake for 20 minutes or until golden brown.
Allow cooling for roughly 2 minutes. Remove from the pan and place on a serving platter.
To garnish, sparkle with remaining butter, garlic powder, and cheese.

Recipe source: North Dakota State University Extension

Cranberry and Spinach Sweet Potatoes

Ingredients

Directions

4 medium sweet potatoes
1 Tbs vegetable oil
1 tsp garlic powder
6 cups fresh spinach
4 Tbs dried cranberries
1/3 cup pecans, chopped

Preheat oven to 400 degrees F. Line baking sheet with foil. Spray foil with cooking spray.
Pierce each sweet potato a few times with a knife, and bake on baking sheet for 50 minutes or until soft.
Allow sweet potatoes to cool slightly.
When sweet potatoes have about 15 minutes left to cook, prepare spinach. Add oil, garlic powder, and spinach to skillet.
Sauté until spinach is wilted (2 to 3 minutes).
Let potatoes cool slightly, carefully slice them open from end to end, but do not slice through the bottom of the potato.
Use a fork to lightly mash the insides. Divide the spinach among the four potatoes.
Top each potato with cranberries and pecans.

Recipe Source: Alabama A&M and Auburn University Extension

Spinach and Kale Green Yogurt Dip

Ingredients	Directions
16 ounces fat -free plain Greek yogurt 3 Tbs light mayonnaise 3 cloves garlic, minced ½ tsp onion powder ½ tsp garlic powder ½ tsp dill 1 cup kale, finely chopped 1 cup spinach, finely chopped ⅓ cup bell pepper, minced ⅓ cup carrot, minced Salt and pepper to taste	Add yogurt, mayonnaise and seasonings to a bowl and mix. Add chopped vegetables and stir to combine. Chill for 2 hours to let flavors meld.

Recipe Source: North Dakota State University Extension