Spinach Beet is grown for the young leaves which are ready for harvesting when they are about 6 to 9 inches long from tip of leaf to far end of stem. You may want to harvest leaves for salads when they are tiny – much smaller than this.
The leaves keep coming (it is also known as perpetual spinach) – so keep picking whether you want them or not, to encourage new ones to grow. Cut leaves from the outside of the plant, taking care to avoid damaging the roots.
Thanks Sara from FarmingFriends for asking this question
Spinach Beet, also known as Perpetual Spinach, is a cut and come again veg which goes on and on.
We have been harvesting this crop, from raised beds, for months, and although it is looking a bit tatty now, in the middle of December, it is still providing welcome green leaves.
spinach-in-raised-bed
Spinach beet (Perpetual Spinach) is:
- succulent
- prolific
- very hardy
- good on dry ground
- rarely bolts
- suitable for summer, autumn and winter crops
spinach-Dec12th
To grow spinach beet (perpetual spinach):
- sow seeds in early spring and/or autumn
- sow very thinly
- in ordinary garden soil
- 3cm (1in) deep in rows 30cm (12in) apart
- thin out to 23cm (9in) apart
- water well – throughout the season
- harvest the leaves when they are large enough with scissors, leaving some leaves & the growing centre on each plant
- pick all leaves that are large enough – even if you don’t want them, so that new leaves keep coming
Nutritional value of spinach beet:
spinach beet is high in :
- vitamins A and C
- beta-carotene
- lutein (which helps protect against eye disease)
- dietary fibre
Click this link to buy some seeds of Spinach Beet, or Perpetual Spinach.
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This recipe tells you how to cook spinach with pine nuts.
It only takes 10 minutes and serves 8 people.
Method:
- taost 4 tablespoons pine nuts in a dry frying pan until golden brown
- toss the pine nuts in 1/2 teaspoon of paprika, & tip on a cold plate
- wash 600g of spinach
- tip the spinach into a large pan with a pinch of salt & cover with a lid
- cook for 4-5 minutes, stirring once or twice until wilted
- drain the spinach, then quickly stir in 4 tablespoons of olive oil
- season with salt & pepper
- serve & scatter toasted pine nuts over the surface
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