How and What to Grow in a Kitchen Garden of One Acre (10th Ed)/Spinach
SPINACH.
This is a quick-growing green, and very hardy, making it valuable for early spring and late fall growing. It cannot be raised during summer, on account of its running immediately to seed without making many leaves. It can be sown as soon as the ground can be worked in the spring, and will be ready for use in a few weeks; about three sowings may be made, two weeks apart, or more, if the season is longer, though it will hardly be good if planted after the middle of May. The whole plant is cut off even with the ground, at any time before it starts to run to seed, the leaves and stems being used as boiled greens. Large sowings should be made in October, of the hardy variety, as it can be cut throughout the winter; a later sowing may be made the first of November, and lightly covered with litter when the ground has been frozen hard; this covering should be raked off early in the spring, and it will complete its growth before the first spring planting is ready for use.
VARIETIES OF SPINACH.
New Thick-Leaved Round.—This variety produces large, thick, dark green leaves, somewhat crumpled. It possesses the valuable quality of standing for some time after attaining its growth, before running to seed.
The Norfolk Savoy Leaved.—The leaves of this kind are wrinkled like a Savoy cabbage. It makes a large bunch of succulent leaves, producing more
NEW LONG-STANDING SPINACH.
New Long Standing.—This is one of the best varieties for spring sowing, as it stands longer than any other before running to seed. The leaves are thick, fleshy and crumpled like the Norfolk Savoy Leaved.