Spinach Advice

Would someone be able to advise me on growning spinach please?

Never gorwn it but my wife and i love to eat it :D

Thank you

 

How does Swiss Chard and leaf Beet compare to Spinach?

I read that they are easier to grow, and harvest over a longer time, but I've never eaten it so I've no idea what it tastes like.

 

I got some perpetual spinach seeds from a friend this spring. I chucked it onto the ground, it grew like mad. A couple of weeks ago, I harvested a whole bowl full and wilted it in a hot sauce pan (with the lid on). It collapsed into a small pile of hot spinach. I chopped it up, mixed it up with ricotta cheese and made my very own spinach and ricotta cannelloni. It was yummy. So thumbs up for perpetual spinach! I think you just need to harvest the leaves when they're yougn and tender, rather than old and tough!

 

"Isn't Swiss chard & leaf beet the same thing"

I don't know that either. I see the names being used interchangeably though.

<ReachesForGardeningBook>

Index says "Beet, Leaf - see Spinach". That's helpful then!

And it thinks that "Spinach Beet" and Perpetual Spinach are the same thing ...

and Swiss Chard = Seakale Beet, Silver Chard, Silver Beet.

I give up!

Cultivation [of Swiss Chard] = "Ideal vegetable for beginners or absentee gardener as withstands neglect and maltreatment well. Rarely attacked by pests." Sounds perfect!

... and over the page is New Zealand Spinach, whatever that is!

 

That will be me then :D:D
I love spinach and do grow the perpetual variety. even if it bolts, I still harvest the leaves and then cut it back down again. usually get a pretty good crop.

There ase so many different types of spinach although in the UK we only seem to see a few varieties being grown.

Have tried methi (fungreek seeds) with some success. although a bit of a smelly spinach, it is very good and makes for really tasty dishes.

 

Methi Rocks!

This year I planted some Kasuri methi seeds a mate brought back from India. The seeds and plants are tiny, not like regular fenugreek at all, although they smell the same.
They're in the greenhouse in surrounding the bases of the pepper plants. Oddly, I'd expected them to smell as pungent as the dried stuff, but so far, not yet...... Maybe they need to be dried first, a bit like Oregano......

Adding some methi to spinach and ricotta (or much better, spinach + feta cheese) cannelloni is a very nice touch - and don't forget the garlic!...... Yum Yum

Cheers,
Dave

 

Is it true what they say about spinach??

 

Dave, the dried methi leaves are a lot more pungent. I prefer the fresh leaves, makes excellent parathas.

 

Lower arms???

Dont forget the pipe and Olive Oil....Do you think that Shiney would make a good Bluto:D:D:D