It’s time to sow seeds of Spinach, Spinacia oleracea. This is a crop that rapidly bolts (runs to seed) in hot, sunny weather, so it’s a good idea to sow it early and often, so you have a succession of young leaves. (See How to grow spinach for growing tips.) I have grown several varieties. “Matador” works well for me and I’m trying out a “red rooted” variety, “Medania”, this year.

I start my sowings in a cool greenhouse in February (see The growing season starts here on this blog), then sow about every three weeks until late April. I also make a late sowing in mid August or early September, which will crop in a mild autumn, or stand sulkily over the winter to give some early leaves in spring, especially if under a cloche.

I think the greenhouse spinach’s leaves are best – tender and delicious; early and late in the season outdoor ones are much thicker and tougher.

Young spinach leaves are delicious in salads, while older ones are best cooked in curries or omelettes, or many other recipes.

Young spinach leaves

Spinach probably originated in ancient Persia, from where it was taken to China and the Mediterranean. It is highly nutritious, with vitamins, iron and calcium. However, the leaves contain oxalic acid, which binds to iron and especially calcium, reducing its uptake by the body. Very large quantities of oxalic acid are poisonous in some plants, such as rhubarb leaves and black bryony, but spinach has lower levels and, unless you suffer from conditions such as gout and kidney stones, or perhaps eat spinach every day for weeks on end, there’s no need to be concerned.

See Oxalic Acid and Foods for more information.