Spinach

spinach

Scientific name: Spinacea Oleracea

Family: Chenopodiaceae

Common name: Spinach

Description

Spinach is native to central and southwestern Asia. In Greece, it’s been cultivated since the 15th century. It is an annual plant with small biological cycle. It is a dioecious plant with few exceptions.

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Health Benefits

Anti-cancer properties

Protection against cardiovascular problems

Helps maintaining healthy bones

Delays the degeneration of brain cells

Protects the eyes

Αntibacterial properties

Physical characteristics

Annual plant with small biological cycle
Height = 10-15 cm
The leaves are fleshy, thick formed on an imperfectly undeveloped shoot
Varieties: Local varieties such as Vassilikon, Amidaiou, Amaroussiou, Viroflay type, Protekta, Parys, Polka, Cladiator, Andros.

Cultivation

Climate:
Plant of cold season
Ideal temperatures for plant growth are 16-18 °C

Soil:
Fertile, deeply working soil, sandy loam soil, rich in organic matter
Well drained soil with good moisture level
pH= 6,0-7,0

Irrigation:
Moist soil but extremely moist soil often causes plant diseases
Water needs: 250-300 mm

Planting: Non Genetically Modified Organism (GMO) seed

Planting season: August-October

Outdoor planting distances:

Along line: 10-30 cm
Between lines: 25 cm

Fertilization and Hoeing:

Soil enrichment with natural products at planting
Addition of natural products when it’s necessary
Weed control and their incorporation so as to improve ventilation
Removal of the lower and old leaves because they are more vulnerable to diseases

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Harvest and Storage

Harvesting season: 1,5-2,5 months after planting
Production: 1-3 tn / acre
Harvesting criteria: the plant’s size
Manual and mechanical harvesting
High perishability
Chilling at 1-2 ºC and 95% R.H. for 11-14 days

Crop combination

Strawberry, cabbage, cauliflower, radish, tomato, celery, onion, parsley