Spinach is able to produce a crop all year round, even when other greens may be in short supply. When prepared and cooked properly – use fresh spinach and steam it rather than boil it – spinach is tasty and versatile. It can even be used raw in salads.

Some cultivars can also be overwintered for an early spring harvest. Winter cultivars need a sunny position. Summer types will benefit from a little shade, so try growing between rows of taller crops

Sowing

Sow the seeds 2.5cm (1in) deep in rows 30cm (12in) apart.

For summer cultivars: sow every couple of weeks from mid-March until the end of May.

For winter cultivars: Sow first in August and again in September.

Growing

Thin the seedlings to 7.5cm (3in) apart once they are large enough to handle. A few weeks later harvest every other plant for use in the kitchen.

Keep well watered during the drier periods of summer.

Winter cultivars will need protection from frost. To protect them, cover with cloches. Or you can protect the crown with straw or similar material and cover with fleece.

To prevent the leaves from tasting bitter, make sure the soil is rich and contains plenty of organic matter.

Harvesting

For summer cultivars: pick between late May and the end of October.

For winter cultivars: pick between October and April.

Harvest the leaves continually once they are large enough to easily pick.