Spinach originates from Persia (modern-day Iran) and spread westward via Arab trade routes during the Middle Ages. It reached Europe in the 10th century and was a highly valued vegetable at European courts during the Renaissance. Spinach is known for its high iron content — but note that the iron in spinach is non-haem iron, which the body absorbs less efficiently than the haem iron in meat.
Popular Spinach Varieties
- Bloomsdale – Dark green, crinkled, thick leaves with excellent flavour. Heirloom and a home-grower's favourite.
- Baby Leaf / Tyee – Soft, slender leaves perfect for salads and smoothies. Fast-growing.
- Giant Nobel – Large, flat-leafed variety with a mild flavour. Popular for cooking and sautéing.
- Perpetual Spinach (Chard) – Actually a chard variety, but tastes and looks like spinach with a longer season and more heat tolerance.
- New Zealand Spinach – Heat-tolerant "spinach" (different species) that thrives in summer heat without bolting. Perfect alternative during July–August.
Care
Light
Spinach thrives in partial shade and is one of the best vegetables for shaded balconies and north-facing windowsills. Direct, strong summer sun causes it to bolt.
Watering
Keep soil evenly moist. Spinach has a shallow root system and dries out quickly — water little and often. Drought produces thin, tough and bitter leaves.
Feeding
Nitrogen-rich fertiliser stimulates leaf growth. Feed lightly every three weeks with a balanced fertiliser.
Temperature and Bolting
Spinach thrives at 10–20 °C and is a typical spring and autumn crop. At temperatures above 25 °C it bolts and the leaves become bitter. Choose "slow bolt" varieties for a longer season.
Succession Sowing
Sow every two to three weeks for continuous harvest from April to November (with the right variety selection).
Harvest
Pick outer leaves with scissors or by hand when they have reached 8–10 cm and leave the heart — the plant continues to produce. You can also harvest the whole plant at ground level — it regrows if you leave a few leaves behind. Spinach is excellent steamed, sautéed in butter with garlic, or eaten raw in smoothies.
