Spinach

English spinach is an annual that loves cold weather. It is a fast growing, small plant that forms a rosette of green leaves and stems with a flavour more delicate than that of silverbeet.
It is a versatile vegetable that can be steamed or used in pies, quiches and soups, and is rich in folate, vitamins A, B6, C and E, as well as magnesium, iron and fibre.
In well-drained soil containing plenty of compost and a scattering of organic complete fertiliser, spinach plants are ready to harvest in 8 weeks. Sow seeds in pairs, 1 cm deep and 25 cm apart, directly where they are to grow, and seedlings should appear in 7 days. About a dozen plants are enough for the average family. Keep seedlings well-watered and give them a drink of half strength manure tea or organic liquid fertiliser about a fortnight apart until plants are well established.
When seedlings are about 5 cm tall, remove the weakest seedling of each pair, and use the well-washed thinnings in salads or soups. Where winters are long, progressive sowings can be made each month through winter. Don’t worry about sowing too many plants as English spinach freezes well. Blanch the washed leaves, pack them into ice cube trays with a little water, and freeze. Then transfer frozen cubes into a ziplock plastic bag for storage in the freezer.

This spinach is ‘Galilee’, a variant developed in the Middle East that is a lighter green and more tolerant of warmer winter temperatures – seeds available from Green Harvest.

Winter spinach

spinach One of my favourite vegetables is winter spinach, also known as English spinach. Spinach is rich in vitamins A, C, and E, folic acid, magnesium, iron, fibre, and contains some vitamin B6. It has a more delicate flavour than silver beet and, unlike silver beet, it can be frozen for use during warmer months. Winter spinach loves cold weather and a well-fertilised soil containing plenty of compost. It has a short growing period at our place because warm weather can extend into late autumn, winters are fairly short and mild, and temperatures rise quickly in spring, causing the plants to run to seed. Sow as soon as weather cools in autumn.
Fortunately, this vegetable grows very quickly, and harvesting can begin 8 weeks after sowing seed. From then on, leaves of all varieties of spinach must be harvested every day or two, or the plants will bolt to seed.

Galilee This year, Green Harvest sent to me seeds of their new open-pollinated variety – ‘Galilee’, and it has performed very well in our conditions. ‘Galilee’ was developed in the Middle East and is more tolerant of warm conditions than other varieties of winter spinach. It has produced a lot more foliage than the other variety we grow (‘Winter Giant’) and its mid green leaves have the same flavour as other spinach varieties. It is a great variety for gardeners who have struggled to grow winter spinach.
To freeze winter spinach: I wash the spinach thoroughly, roughly chop the leaves and stems, then put it in a steamer and blanch it with boiling water, before plunging the steamer into icy water. Then drain, and pack into ice cube trays or zip lock bags for freezing. Spinach in zip lock bags is pressed out to a flat sheet on a baking tray for freezing. This makes it easier to break off sections for adding to recipes.