We don’t have to sit idly by when the temperatures drop, admiring the garden resting from the window. There are vegetables like winter spinach that are waiting to be sown right in these months and can give us great satisfaction. From autumn onwards they can occupy a portion of our garden depending on the varieties we choose and they will resist the cold without giving us any worries. Here is some advice if it is the first time we introduce them into our green self-production space.
Winter Spinach: Sowing
Starting from October, when the summer heat is a mere memory, we can organize ourselves for the cultivation of spinach, without worrying too much about the soil but more than anything for the right variety. For example, there are the Winter Giant, the Matador or the Virofly for the winter while the others are better brought forward to autumn. Generally, autumn varieties grow quickly and resist cold well and sometimes even frost. It is absolutely necessary to avoid sowing in the hot months because on the one hand it tends to grow quickly and flower and on the other it does not develop well because it is not in its ideal climate which must be cool.
Once the right time and area have been identified, we can proceed with sowing by creating shallow rows, a couple of centimeters maximum, spaced 30 cm apart. We must leave a little space, about 10-15 centimeters, between one seed and another in the same row, to let them breathe during the growth phase.
Spinach also lends itself well to being hosted in mixed beds, together with other vegetables. The ones it gets along best with are chicory or lettuce , but celery and cabbage are also good.
Winter Spinach: Cultivation
When we are ready, we can find the right position to sow them, avoiding areas that are too humid or closed, which would favor the onset of fungal diseases. A winning idea would be to use land that has already been previously fertilized for other crops so that the spinach can take advantage of it.
While the seedlings are growing, you need to be very careful about water stagnation that can seriously damage the crop. This is a typical danger of clay soil but unfortunately with a very bizarre climate like the current one, the risk is there even if we have used very well-drained soil. One solution could be to create raised beds from where the water can flow away quickly.
During the cultivation of the leaves we can fertilize with the remains of the vegetable that was grown previously. This suggests that the spinach that is in excess in a certain season should never be thrown away and there are those who grow it on purpose in abundance, planning to have it left over and use it to make good green manure and once we get to the end of the season or at the end of the season turn it over and bury it in the soil to enrich and lighten it. Towards winter, winter spinach should be harvested, starting from the largest leaves on the sides of the head and leaving the central rose intact so that production is prolonged as much as possible over time. If we prefer to cut the whole head, let’s stay high so that the plant can grow new leaves from the base that remains in the ground. Leaving the entire root in the ground is a useful choice to aerate and enrich it.
Winter Spinach: Characteristics
Spinach is rich in iron but this is especially true if we season it with a little lemon. It may seem like a devilry or a peasant legend but there are scientific reasons. Citrus fruits contain ascorbic acid which allows the human organism to assimilate and fix iron in the body . This is not their only advantage, they are a vegetable very rich in other mineral salts such as calcium and vitamins. To take full advantage of them it would be necessary to eat them raw but even cooked they have antioxidant, purifying and laxative properties and strengthen our immune system.
Winter Spinach: Recipes
Steamed or pan-fried, they are an excellent side dish for both fish and meat dishes and are also suitable for savory pies with eggs and cheese for vegetarians, with ham or bacon for omnivores. In anticipation of winter, however, let’s try a recipe richer in vitamins and mineral salts and easily digestible: broccoli and spinach soup, recommended from October to April to chase away cold ailments or cure them.
Ingredients
- Onion (2)
- Garlic (2 cloves)
- Fresh Spinach (700g)
- Broccoli (1)
- Chili pepper (to taste)
- Green curry paste (1 tbsp)
- Lime or lemon, zest and juice (1)
- Homemade stock cube or broth (1 tablespoon)
- EVO oil
Slice the onions, brown them in a pan with oil and add the two cloves of garlic, finely chopped. Wash the spinach well and cut the broccoli into small florets, dividing them into several parts. Add 1 liter of vegetable broth and a spoonful of green curry paste to the pot, then let it boil. First add the broccoli and after 5 minutes of cooking with the lid on add the spinach. After another 5 minutes of cooking the final touch: lemon zest and juice. Before serving, blend well and garnish with fresh spinach leaves and wholemeal bread croutons.
