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pH: 6.5–7.5  ·  Rich, well-drained, slightly alkaline

High nitrogen

Spinach is a leafy green vegetable prized for its tender leaves, mild flavor, and exceptional nutritional content including iron, calcium, and vitamins. It's a cool-season crop perfect for spring and fall gardens, and gardeners grow it for fresh eating, cooking, and storage. Its quick maturity and ability to tolerate partial shade make it ideal for community gardens with limited space.

Spinach seeds germinate best in cool soil between 50–70°F, typically sprouting in 7–14 days. They prefer cool conditions and actually germinate poorly in warm soil above 75°F. Soak seeds in cool water for 24 hours before planting to speed germination. Light is not essential for sprouting, but seeds should not be planted too deeply as they need good soil contact.

Direct sow spinach seeds outdoors 0.5 inches deep as soon as soil is workable in spring, or 6–8 weeks before the first fall frost. Space seeds 3–6 inches apart in rows 12 inches apart, thinning seedlings as they grow. Spinach does not transplant well, so direct seeding is preferred, though it can be started indoors in peat pots 4–5 weeks before transplanting. Plant in full sun to partial shade and ensure soil is moist before sowing.

Keep soil consistently moist but not waterlogged, as spinach prefers cool, evenly hydrated conditions. Fertilize with balanced fertilizer or compost at planting and again when seedlings have true leaves. Spinach is a relatively pest-free crop but watch for leaf miners and slugs; remove affected leaves or use row covers to prevent damage. It bolts quickly in heat and long days, so grow it in spring and fall and provide afternoon shade in warm climates to extend the harvest window.

Begin harvesting outer leaves when plants are 3–4 inches tall, typically 30–50 days after planting, allowing the plant to continue producing. For a full harvest, cut the entire plant just above the soil line when it reaches full size. Spinach tastes sweetest when harvested in cool weather and is best used fresh, though it stores for 5–10 days in the refrigerator in a plastic bag or can be blanched and frozen for longer storage.