Spinach can be grown to produce a crop all year round, and at times when other greens might be in short supply. When prepared and cooked properly - pick and use fresh, steam rather than boil - it is a tasty, versatile crop to grow. 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, but summer types often benfit from a little shade - try growing between rows of taller crops.
Sow seeds 2.5cm (1in) deep in rows 30cm (12in) apart.
Summer cultivars: sow every few weeks from mid-March to the end of May.
Winter cultivars: Sow in August and again in September.
Thin seedlings to 7.5cm (3in) apart when large enough to handle. A few weeks later harvest every alternative plant for use in the kitchen.
Keep well watered during dry periods in summer.
Winter cultivars will need protection from October onwards - unless you live in a mild area. Cover with cloches or protect the crown with straw or similar material and cover with fleece.
Summer cultivars: pick between late May and the end of October.
Winter cultivars: pick between October and April.
Harvest the leaves continually once they're large enough to pick.
To prevent the leaves tasting bitter make sure the soil is rich and contains plenty of organic matter.
