Grow spinach in spring or fall!
If you’re one of those gardeners who can’t wait to get started in spring and hates to throw in the trowel in fall, spinach is the perfect “shoulder season” crop. This mild, earthy-flavored green comes in many varieties, ranging from crinkly-leafed savoys to slightly textured semi-savoys and the flat, smooth-leafed types. Colors can be dark green, light green and even red-veined. Here’s how to get the most of it every year.
How to grow spinach from seed
Plant seeds directly in the garden ½ inch deep and 2 inches apart. When seedlings are 2 inches tall, thin to 4 to 6 inches apart with scissors to prevent disturbing the young shallow roots.
Seeds germinate best in soil temperatures between 45 and 68 degrees F and plants grow best when air temperatures are between 50 and 60 degrees. For a spring crop, sow seeds four to six weeks before your average last frost date. To get an early start, grow spinach in a cold frame or use a plastic hoop cover to maintain optimal soil and air temperatures for germination. In early summer, when temps are 70 degrees, a shade cloth keeps the soil cool and prevents bolting. To extend your harvest, look for varieties that are slow to bolt; this makes them better suited for growing and harvesting during the warmer days of early summer.
When to plant spinach
It’s best to start a fall crop six to eight weeks before the average first frost date, but the soil may still be too warm for optimal germination. A shade cloth and plenty of moisture can help keep the soil around young plants cool as they emerge and can be removed when air temps are below 70 degrees. A plastic cover protects mature plants from a hard frost, which causes wilting and discolored leaves. Select varieties that overwinter well to extend your harvest. See how you can navigate seasonal temperature challenges in “Seasonal Spinach Solutions” above.
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Caring for spinach plants
Grow spinach in full sun and mix compost or well-rotted manure into the soil at planting time or apply a slow-release granular fertilizer specifically for vegetables every 4 to 6 weeks during the growing season. A 1- to 2-inch layer of straw mulch will help retain soil moisture and control weeds. A spring spinach crop will bolt, or flower, and become bitter when day length increases and temperatures reach 80 degrees F. When this happens, pull out the plants and compost them. Fall crops have a much longer harvest window. In fact, spinach will continue to produce until temperatures reach 20 degrees F and in many areas, it can grow through the winter or start producing again as temps warm in spring.
How to harvest and store spinach
You can harvest both baby and mature spinach leaves. Pinch or cut the outer leaves at the base, leaving the inner ones to continue growing. After harvesting, wash leaves to remove soil and grit, then spin or pat dry. (You might need to wash crinkly savoy types more than once.) Store spinach in the refrigerator in a plastic bag or container lined with dry paper towels to absorb moisture. This keeps spinach fresh for about a week.
Try these spinach varieties
'Bloomsdale Longstanding’ spinach (in photo)
Medium to dark green leaves are fully savoyed and have a rich nutty flavor; heirloom variety; slow to bolt; overwinters (40 days to maturity)
‘Equinox’ spinach
Fully savoyed, dark green leaves have an earthy nutty flavor; fast growing; slow to bolt; overwinters (29 days to maturity)
‘Indian Summer’ spinach
Dark green, semi-savoy, arrowhead-shaped leaves with mild slightly sweet, nutty flavor; slow to bolt (40 days to maturity)
‘Kolibri’ spinach
Medium to dark green leaves are semi-savoy and have a mild nutty flavor; slow to bolt (29 days to maturity)
‘Red Tabby’ spinach (in photo)
Smooth, spade-shaped, dark green leaves with bright red veins have a slightly bitter, earthy nutty taste; slow to bolt; overwinters (31 days to maturity)
‘Regiment’ spinach
Dark green, arrowhead-shaped, semi-savoyed leaves have a sweet nutty flavor; high yielding, slow to bolt (40 days to maturity)
‘Space’ spinach
Medium green leaves are smooth to slightly savoyed with a slightly earthy, sweet nutty flavor; doesn’t bruise as easily as other smooth-leaf types; slow to bolt (25 days to maturity)
