Spinach has recently been the focus of seed breeder’s attention as some of the old great, tried and trusted varieties have fallen from favour. They are just too prone to disease problems, in particular from new races of spinach mildew (Peronospora farinosa f.sp. spinaciae), which causes yellowing of the upper surface of the leaves, with mould underneath, and for the leaves to rot.
Older varieties also tend to bolt too early in warm conditions, they have narrower leaves and tend to have a stronger and more bitter taste. Older varieties were divided into spring-sown types which were not completely hardy, and summer-sown hardy varieties to stand over winter, the breeding of the newer varieties has blurred the boundaries as they are much more reliable. New varieties have been bred with broad resistance patterns, with greater resistance from going to seed and with good resistance to disease. These modern varieties tend to grow more rapidly and have less of an inclination to run to seed, and while this can still happen, the problem is not as great as with the old varieties. They have broader leaves and rounded seeds, they are less bitter in flavour too.
Spinach ‘F1 Harp’ belongs to a series of modern, spinach varieties named for instruments. Along with ‘Banjo’ and ‘Clarinet’ they form a highly productive, versatile range
Spinach ‘F1 Harp’ is an oriental style spinach with attractive, serrated dark green leaves that have a waved texture with good thickness. Bred for sowing in mid winter in cool production areas, with mildew resistance 1-12,14,15, it is suitable for baby-leaf production or for growing to maturity.
A very erect plant with good uniformity which enables easy harvesting. Sow from January to March outdoors or from October to December under glass.
Sowings from April to September will give young and tender leaves right through the summer and into autumn. Spinach can also be sown from October to December with protection.
Sowing for Baby Leaf: Sow All Year Round
The best growing technique for spring and summer crops is to sow direct into prepared seed beds in the kitchen garden or greenhouse border. Grow at closer density for baby leaf. Tip a small amount of seed into your hand, take a pinch and spread thinly along the trench. Cover with soil, label and water. If birds are a problem in your garden, spread netting to prevent them eating the seed. Sow every two weeks for a continual supply of tender young leaf.
For autumn and winter crops, seed can be sown into pots or seed trays which can be grown on the kitchen windowsill or in a heated conservatory/greenhouse. Use a free draining compost, sow thinly and cover seed lightly after sowing.
From sowing to harvest can be as little as 21 days, harvest using scissors. Although re-growth can be harvested, it is better to sow little and often for continual supply
Sowing for Mature Crops: Sow April to September or October to December with protection.
Spinach germinates and grows well in cool weather. The optimum germination soil temperature is 21°C (70°F) and optimum growing soil temperature is 6 to 18°C (60 to 65°F)
For a summer crop: sow from early spring to the middle of June. For a constant supply, try sowing a new row every three weeks. For leaves to pick over winter, sow spinach in late summer and early autumn.
Spinach may be started in cells or flats indoors, three to four weeks before the last frost in spring. Or direct sow in the garden in spring as soon as the ground can be worked.
Choose a sunny or slightly shaded spot with moisture retentive soil. Dig the soil, remove big stones, weeds and incorporate plenty of garden compost or well-rotted manure. Rake to a fine finish.
Make a trench 12mm (½in) deep with a garden cane and space seeds about 20cm (8in) apart. Cover, water and label. Subsequent rows need to be about 25 to 30cm (10 to 12in) apart.
When the seedlings are 2cm (1in) tall thin out to leave the strongest seedlings plenty of space to grow – spinach needs 30cm between plants. Keep free of weeds and water plants when dry. Every two weeks, add a high nitrogen liquid fertiliser to the mix.
Spring sowings should be ready to be picked in 40 to 50 days. Harvest in the morning. Take what you need by cutting leaves from the outside of the plant, taking care to avoid damage to the roots.
By picking often, plenty of new leaves will be produced.
Cropping can be prolonged by picking of any seed heads that may appear.
Benefits all succeeding crops, but should not follow legume.
Cabbage family, celery, lettuce, onion, peas, radish.
Spinach leaves give shades of green when used as a natural dye
Extraordinarily high in vitamin C and rich in riboflavin, one portion of cooked spinach also contains a very high level of vitamin A, folate, magnesium, potassium, as well as vitamins E, B6, and thiamine.
The idea that spinach contained exceptional levels of iron originated in 1870 with Dr. E. von Wolf whose figures remained unchallenged until 1937, when it was discovered that the content was 1/10th the claim. The oversight resulted from a misplaced decimal point!
Spinach originated as a wild plant in Persia and East Asia and has been cultivated in China for over 2,000 years.
Catherine de Médici brought spinach from her home in Florence Italy to France after marrying the king, giving birth to the term 'à la Florentine', which is used to refer to any meal prepared on a bed of spinach.
- Additional Information
Packet Size 3 grams Average Seed Count 250 Seeds Seed Form Natural Common Name Spinach. Baby Leaf, Micro Leaf Family Chenopodiaceae Genus Spinacia Species oleracea Cultivar F1 Harp Position Full sun to partial shade. Time to Sow Sow indoors: Sow 3-4 weeks before last frost onwards. Sow outdoors: Early spring through to early winte Germination 7 to 14 Days