SUPER SPINACH FOR STRENGTH

transplants better than spinach.

Keep the soil moist during germination – about five days.

Seedlings should be spaced, or thinned out, to about 20cm apart.

Feed with a liquid fertiliser about two weeks after germination and once a month after that, or more frequently if you are harvesting regularly.

Succession planting is recommended (this means planting another crop in the same space once the first crop has been harvested).

HARVESTING

One of the most compelling reasons for growing your own spinach is that it wilts so quickly and shop-bought produce cannot match the quality of freshlypicked leaves.

Leaves should be ready for picking about eight weeks after sowing. They can be cut or twisted off at the base of the plant.

When the growth is no longer vigorous and the leaves start to flop, the picking season is over and the plants should be dug out and put on the compost.

COOKING SECRETS

Always cook spinach with the lid off. By keeping the lid on you trap the sulphur that is released with cooking, and that is the reason for the bad smell.

Don’t overcook spinach; just bring it to wilting point. It looks fresher and tastes better if it is still bright green. It is also healthier, in spite of the belief that it needs to be cooked to release iron and other nutrients. Boil it in very salty water (like sea water) to preserve its flavour.

The bitterness comes from the white rib. Double-fold the leaf and cut out the white rib before cooking. The white rib can be added to soups and stews or put on the compost heap.

The nicest way to prepare spinach is to wilt it in a little olive oil over a medium heat.

Add salt and pepper and a little lemon juice.

Purée spinach and use it as a base for green sauces. It can also be used to bulk up a coriander or basil pesto.

Bright lights stems add colour and crunch to salads, or use as Swiss chard, but don’t cook too long or it will lose its vibrant red colour.