Spinach Cultivation – From Seeds to Harvest
Spinach is known as “Palak” in Hindi. It is a rich source of iron, vitamin and anti-oxidants. Spinach is a popular crop that thrives in fall and even winter in some areas. Spinach has similar cool-season growing conditions and requirements as lettuce, but it is more versatile in both its nutrition and its ability to be eaten raw or cooked. All commercial spinach growers sow spinach seeds directly in the field during fall or spring. Especially when growing spinach for the processing market, most commercial growers then thin the plants. Time to harvest depends on whether we grow spinach for fresh or processed market. Through this article, we can get a clear knowledge about spinach cultivation.
Cultivation of Spinach
The points below will help the farmers or home cultivators to grow spinach for both commercially and home need.
- Spinach requires 6 weeks of cool weather. For spring season complete sowing from Mid-February to April.
- Sow seeds as soon as the ground warms to 40°F. Plant seeds 1/2 of an inch deep every 2 inches and cover with 1/2 inch of soil.
- Water spinach to keep soil constantly moist. Cover the soil with black plastic to speed its warming.
- When plants reach one-third of their growth, side-dress with a high-nitrogen fertilizer, as needed.
- To keep check on weeds along with to provide aeration to soil two – three hoeing are required.
- If pest infestation is observed, give spray of Malathion 50EC 350 ml/ 80-100 liter of water.
Harvesting
Time to harvest depends on whether we grow Spinach for Fresh or Processed Market. For harvesting, use sharp knife or sickle. Depending upon variety and season, subsequent cutting should be done at interval of 20-25 days. In commercial spinach farms, farmers cool immediately the harvested spinach leaves, in order to prevent product deterioration.
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