Épinard

Spinacia oleracea

Plant Description

Spinach is a hardy cool-weather crop with dark green, nutrient-rich leaves that are tender and quick to grow. It thrives in early spring and fall, producing smooth or crinkled foliage depending on the variety.

Spinach is a go-to for salads, smoothies, sautés, and more—loved for its flavor, versatility, and impressive levels of iron, calcium, and vitamins A and C.

Quick Facts

  • Sunlight: Full sun to partial shade (prefers cooler temps).
  • Days to Sprout: 5–10 days.
  • Days to Harvest: 40–50 days for mature leaves, or harvest baby greens in ~3 weeks.
  • Plant Spacing: 4–6 inches apart in rows or patches.
  • Seeds per Hole: 2 seeds per hole; thin to strongest seedling.
  • Plant Type: Annual.
  • Planting Depth: ½ inch deep.

Best Planting Locations

  • Garden Rows: Classic spot for spinach. Ensure soil is rich and drains well. Avoid midsummer plantings in full sun to prevent bolting.
  • Containers: Grow easily in wide, shallow pots with drainage. Perfect for patios and balconies.
  • Shaded Corners: Spinach tolerates partial shade and can be planted under taller crops like tomatoes or sunflowers.
  • Raised Beds: Ideal for improved drainage and early planting in spring.

Getting Started

  1. Direct Sow: Spinach prefers direct sowing. Plant seeds directly into soil as soon as it’s workable in early spring or fall.
  2. Soil Needs: Rich, moist, well-drained soil with a neutral to slightly alkaline pH. Add compost before planting for a nutrient boost.
  3. Thinning: Thin seedlings once they reach a few inches tall to give remaining plants room to mature.

Companion / Enemy Plants

Good Companions: Carrots, radishes, strawberries, brassicas (broccoli, cabbage), onions.

Avoid Planting Near: Potatoes (may compete for nutrients) and aggressive herbs like mint.

Attractants / Repellents

Attracts: Spinach isn’t a major pollinator draw but supports soil life and microhabitats when interplanted.

Repels: Not a repellent plant itself, but can be used to crowd out weeds with dense growth.

When to Plant

  • Spring: Sow as soon as the soil can be worked, about 4–6 weeks before last frost.
  • Fall: Sow about 6–8 weeks before first expected frost for a fall crop; mulch to extend harvest into winter.

Maintenance

  • Watering: Keep soil evenly moist. Inconsistent watering leads to bitter leaves and bolting.
  • Fertilizing: Side-dress with compost mid-season or use a balanced organic fertilizer every 3 weeks.
  • Pest Prevention: Use row covers to protect from leaf miners and flea beetles.

Harvest

  • Harvest baby spinach 3 weeks after sowing; mature leaves in 40–50 days.
  • Snip outer leaves 1 inch above the base for ongoing growth or harvest entire plants when mature.
  • For sweetest flavor, harvest in the morning when temperatures are cool.

Uses

  • Raw: Ideal for salads, wraps, and green smoothies.
  • Cooked: Use in sautés, pasta dishes, eggs, and soups. Cooks down significantly like most leafy greens.
  • Preserved: Great for freezing or dehydrating for soups and sauces later.

How to Store

  • Refrigeration: Wrap in a dry paper towel inside a sealed container or bag. Use within 5–7 days.
  • Freezing: Blanch leaves for 2 minutes, cool quickly, drain, and freeze in airtight containers or bags. Use within 10–12 months.