Seed Depth: ½-1 inch

Seed Spacing: 4-6 inches

Row Spacing: 12–18 inches

Sunlight: Full sun to partial shade

Days to Sprout: 7–14 days

Days to Maturity: 40–50 days (20–25 days for baby leaves)

Growth Habit: Low-growing rosette with broad, smooth leaves

Sunlight: Full sun is best in cool weather; partial shade helps extend the harvest during warmer months.

Soil Type: Prefers rich, well-draining soil high in organic matter. Keep soil consistently moist for tender leaves.

When to Plant: Sow outdoors as soon as soil can be worked in early spring, and again in late summer to early fall for a fall crop.

Direct Sowing: Plant seeds ½ inch deep, 2–4 inches apart, in rows spaced 12–18 inches. Thin seedlings to proper spacing once established.

Indoor Sowing: Spinach is best direct sown, but you can start indoors 3–4 weeks before transplanting if needed. Use biodegradable pots to minimize root disturbance.

Succession Planting: Sow every 2 weeks for a steady harvest of baby leaves and full-size greens throughout the cool season.

Watering: Keep soil evenly moist; avoid letting it dry out, as this can lead to bitterness or bolting. Water at the base to keep foliage dry.

Weeding: Weed regularly around plants to prevent competition for nutrients and water.

Fertilizing: Spinach is a heavy feeder; side-dress with compost or apply a balanced, nitrogen-rich fertilizer every 3–4 weeks.

Mulching: Apply a light mulch to conserve soil moisture, keep roots cool, and reduce weed pressure.

Pest Management: Watch for leaf miners and aphids. Remove damaged leaves promptly and use row covers for protection if infestations occur.

When to Harvest: Harvest baby leaves as early as 20–25 days, or wait 40–50 days for full-sized leaves. Pick regularly to encourage new growth.

How to Harvest: Cut outer leaves individually, leaving the central crown intact for continued production. For a full harvest, cut the entire rosette just above soil level.

Storing Fresh: Rinse leaves gently, pat dry, and store in the refrigerator in a loosely sealed bag or container. Best eaten within 5–7 days.

Freezing: Blanch leaves for 2 minutes, then cool and freeze in airtight containers or freezer bags for long-term storage.

Allow to Flower: Select healthy plants and let them grow until they send up tall flower stalks.

Seed Maturity: Wait until seed clusters turn brown and dry on the plant.

Harvesting Seeds: Cut stalks and place them in a paper bag to finish drying. Rub gently to release seeds from the seed heads.

Cleaning: Separate seeds from dried chaff by sifting or blowing gently.

Storage: Store seeds in an airtight container in a cool, dark, and dry place. Properly stored spinach seeds remain viable for 3–5 years.