Learn all about spinach! Find out how to grow and cook it to enjoy all its benefits.
"Eat your spinach!" We're sure you've heard this phrase before when you were little 😉
Do you live in the city and want to start your own vegetable garden? Discover our composting kitchen garden, where you can grow herbs and vegetables using your own waste!
Contents
Growing spinach
An annual herbaceous plant, spinach belongs to the Chenopodiaceae family, like beet!
It can be grown all year round in the vegetable garden! There are spring, summer and winter spinach varieties.
Cold-hardy and undemanding, spinach is the ideal vegetable to grow in your vegetable garden in autumn and winter. It grows wonderfully in our compost garden.
Sowing, planting and harvesting spinach
- Sow from February to May, then from late August to November.
- Plant from March to June, then from September to December.
- Harvest about 6 to 8 weeks after sowing.
How do you water it?
Water once a week. In summer, water every day.
Exposure: how to place it in your garden?
It enjoys the sun in autumn and winter, and prefers shade in summer.
Cooking spinach
Enjoy raw or cooked. Spinach soup, creamed spinach, spinach gratin, spinach quiche... you're in for a treat!
Its benefits
Low in calories, spinach leaves are rich in vitamins, minerals, antioxidants and fiber!
Our recipe: spinach velouté
Ingredients:
- 500g fresh spinach
- 4 potatoes
- 1 onion
- 1 carrot
- 2 tablespoons crème fraîche
- 1 bouillon cube (vegetable or poultry)
- 750ml water
- 1 tablespoon olive oil
Recipe:
- In a casserole dish, fry your onion in olive oil for a few minutes.
- Peel and dice your carrot and potatoes.
- Add the carrot, potatoes and spinach.
- Cover with water. Add your bouillon cube.
- Simmer for 15 to 20 minutes on the pressure cooker, until the vegetables are tender.
- Add the crème fraîche. Mix well.
- Season to taste!
Did you know?
Contrary to popular belief, spinach isn 't all that rich in iron! Popeye lied to us... 100g of spinach contains no more than 3mg of iron. That's less than in parsley or lentils, for example.
