Spinach is a cool-season vegetable that prefers sunny locations and fertile, well-drained soils. For more information on spinach, click here.
VARIETIES: Spinach comes in a variety of leaf types and textures, most being available in Utah. Varieties suited to local conditions include Bloomsdale, Melody, Teton and Olympia.
Before planting, incorporate 2 to 4 inches of well-composted organic matter and apply 2 to 4 cups of all purpose fertilizer per 100 square feet. Work this into the top 6 inches of soil. For more information on soil preparation, click here.
- Spinach seed can be sown after soil temperatures reach 40°F.
- Seeds should be planted ½ to 1 inch deep.
- Thin plant stands when plants have three to four true leaves.
- Transplants can be replanted or eaten.
Irrigation: Water regularly, applying 1 to 2 inches per week depending on the weather. Mulching around the plants helps to conserve soil moisture and reduces plant growth. For more information on watering, click here.
Fertilization: Apply ¼ cup of nitrogen-based fertilizer per 10 feet of row four weeks after emergence to encourage rapid plant growth. Place fertilizer to the side of the plant and irrigate into the soil. For more information on fertilizing, click here.
Harvest: Individual spinach leaves may be picked anytime before the flower stalk forms. Older leaves are often stripped off the plants first, allowing the younger leaves to continue to grow. Spinach can be stored for one to two weeks after harvest.
COMMON PESTS AND DISEASES: Aphids, slugs and flea beetles are common pests of spinach. Appropriate chemicals and regular watering are ways to manage these problems. For more information on controlling pests and diseases, click here.