Organic Spinach Early Giant Leaf

Spinacia oleracea Seed Count: Approximately 90 seeds per gram

The unparalleled taste of genuine spinach, coupled with the freshness of hand-picked leaves from your own garden, is truly unbeatable. These soft and green leaves are not only delicious but also rich in essential nutrients such as vitamin A, vitamin C, vitamin K, and iron. Spinach thrives in a nutrient-rich soil that retains moisture, crucial for preventing premature seeding.

Having been cultivated for centuries in ancient Persia, India, China, and Europe since at least the 14th Century, spinach boasts a long and storied history. If challenges arise in growing spinach, chards and perpetual leaf beet are excellent alternatives.

Early Giant Leaf is a rapidly growing variety, well-suited for both early and late cultivation. It produces large, flavorful leaves and exhibits good cold tolerance. Notably, Early Giant Leaf is a prickly-seeded variety, requiring careful handling.

How to Cultivate:

• Include spinach in the miscellaneous section of your crop rotation.
• Some varieties can be sown as early as January in modules under cover. However, it is generally recommended to sow from March to May and again from August to September in shallow drills, 2cm deep, with rows spaced 30cm apart.
• Thin as needed, maintaining at least a 15cm spacing. Sow successively every month for a consistent supply.
• Harvest individual leaves when they reach sufficient size and the entire plant before it goes to seed.

Pests and Diseases:

• While spinach typically faces few pests and diseases, slugs, aphids, and mildew can be occasional concerns.

Cooking Instructions:

• Wash the leaves as needed to remove any dirt and grit, and use them raw in smoothies.
• For cooking, shake off excess water and heat the leaves in a saucepan without additional water on low heat for a few minutes, stirring gently until wilted.
• Spinach serves as the classic base for Eggs Florentine and excels in dishes such as quiches, tarts, lasagna, and cannelloni. A favorite preparation involves mixing it with potatoes, spices, and lemon juice in Saag Aloo.