Plant a few weeks before last frost date and again in late summer for a second harvest. Plant seeds ½ inch deep in rows 6 inches apart, or scatter seeds; thin to about 4 inches. Harvest when leaves are large enough to use; they are best when they are young and tender. You may cut the leaves or take the entire plant.
Look for dark green leaves that are crisp, avoid blemished or wilted leaves. Store in a sealed bag/container in the refrigerator for up to 5 days.
Wash leaves and snip off any thick stems. Get a large pot of water boiling and drop the spinach in. As soon as the leaves have wilted (3-4 minutes) drain the water and squeeze out the excess moisture.
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