| Annual or perennial | Annual |
| Difficulty | Easy |
| Height | 15-30cm |
| Spacing | 15-20cm |
| Harvest window | Spring and autumn (avoid peak summer) |
Spinach is a cool-season crop that excels in spring and autumn when the weather is mild. It is fast, nutritious, and productive in the right conditions – and one of the very first crops you can harvest each year in Alsace, often ready in April from a February indoor sowing.
Which variety to grow
‘Palco’ and ‘Medania’ are reliable, bolt-resistant varieties for spring sowing. ‘Perpetual spinach’ (actually Swiss chard – not true spinach) is far more bolt-resistant and productive all summer. For true spinach, choose bolt-resistant varieties specifically for spring and summer; autumn varieties for late-season sowing. Baby spinach varieties are perfect for container growing and cut-and-come-again harvesting.
When to plant
Sow outdoors from March to May, and again from August to October. In Alsace, a February indoor sowing gives the earliest spring harvest. Summer sowings bolt quickly in heat – choose bolt-resistant varieties or skip July entirely. The autumn crop (August-September) is often the most rewarding – cooler temperatures produce sweeter, more tender leaves.
How many to grow
Spinach wilts down to a fraction of its raw volume when cooked, so grow more than you think you need. Sow a 1m row every 4-6 weeks. Two or three rolling sowings give a continuous supply through spring and autumn.
Conditions it needs
- Sunlight: Sun to partial shade. Light shade in spring/autumn helps; full shade prevents good growth.
- Soil pH: 6.5-7.5 – spinach prefers slightly alkaline soil.
- Soil type: Rich, moisture-retentive, well-draining. Spinach needs consistent moisture.
Container growing
Spinach grows well in containers and window boxes. Use rich compost, keep well-watered, and harvest regularly. Ideal for a balcony or terrace where space is limited. The shallow root system is well-suited to container depth.
How to care for it
Water consistently – drought triggers bolting. Thin seedlings to 15-20cm apart once large enough. Weed regularly as spinach does not compete well with weeds. Little else is required.
Propagation
Direct sow from seed each time. Surface sow (lightly cover) and germination is fast – 5-10 days. To save seed, let a favourite plant bolt, allow the seed stalks to dry completely on the plant, then shake into a bag. Spinach cross-pollinates easily, so keep varieties separated if saving seed.
Watch out
Spinach bolts with impressive speed in warm, dry weather – the plant shoots up, flowers, and the leaves become small and bitter. The answer is succession sowing (never rely on one batch), bolt-resistant varieties, consistent watering, and accepting that spinach is a spring and autumn crop, not a summer one.
Companion planting
Strawberries, peas, and beans are good companions – they benefit from partial shade under taller plants. Nasturtiums and marigolds nearby help with aphid control.
Problems to watch for
- Bolting: The main challenge in warm weather. Succession sow and use bolt-resistant varieties.
- Downy mildew: Purple-grey patches on undersides of leaves. Remove affected plants, improve airflow.
- Slugs: Love young spinach seedlings. Protect with barriers or pellets.
When and how to harvest
Cut individual outer leaves when plants reach 10-15cm, leaving the centre growing (cut-and-come-again), or cut the whole plant at the base. Harvest in the morning when the leaves are most crisp. Pick frequently to delay bolting.
How to store
- Fresh: Refrigerate in a bag for 3-5 days.
- Frozen: Blanch for 2 minutes, cool, squeeze out water, and freeze in portions – excellent for cooking all winter.
In the kitchen
Savory
Spanakopita (spinach and feta pie), spinach and ricotta pasta, dal palak (spiced spinach and lentils), sauteed with garlic and olive oil, in quiches and tarts, soups, salads with warm dressing, shakshuka with spinach, creamed spinach. Spinach wilts dramatically when cooked – 500g raw becomes a very small quantity cooked.
Sweet
Spinach in sweet preparations sounds odd but a small amount in a smoothie bowl adds nutrition without detectable flavour. Spinach in some Middle Eastern pastries blurs the sweet-savoury boundary pleasantly.
Drinks
Spinach is excellent in green smoothies and juices – mild enough not to dominate. Combined with apple, banana, ginger, and lemon it creates a classic green smoothie.