Spinach: cultivate them in pots and in the vegetable garden
Spinach is a very interesting vegetable, both in terms of nutritional principles and the ease with which it is grown. Popeye, the famous cartoon, ate spinach to become strong. Children have this image, which certainly does not harm anyone, and which, in fact, stimulates a child’s favored approach to this vegetable. There are varieties of spinach that differ mainly due to the leaf type. The Matador spinach has the typical greenish coloring, with large, fleshy leaves. It can be grown both in winter and summer. The Butterfly variant is best suited for sowing during the autumn season.
Verdil, on the other hand, is a fast-growing winter spinach. Finally there is the Giant winter spinach, with dark green leaves and very fleshy. It is resistant to freezing and the harvest is expected in the hardest months of the year. Even for this peculiarity, spinachs are loved by those who grow, just because they can be consumed fresh in times when you do not have many other vegetables to pick.
Cultivating spinach is fairly simple. It is one of the easiest vegetables to produce for domestic consumption. They have a fairly rapid cycle and germination is fast. They can also be grown under cool conditions, and even some varieties are very resistant to stormy winters. Spinach can be sown in the field or in the pot. Potted cultivation has no problems. Nevertheless, one must consider that for a large amount of spinach it is necessary to opt for cultivation in the garden on a discreetly large plot. The spinach that is grown in the jar, however, is great for salads, to be eaten raw together with other vegetables and with a good extra virgin olive oil seasoning.
Following the directions on the seed envelopes, you can practically go all year long, and you can also choose to sow, or at least, to have a fresh product at your fingertips, based on actual family consumption requirements. Leaves can be picked at any time, considering that small ones are tastier for salads, while large ones can be used for other recipes. As a very low growth vegetable it is recommended to wash the spinach well before consuming it, to be sure to completely remove residual soil traces.
The idea that there is a great percentage of iron in the spinach is not exactly the same. There is actually iron, but it is not even comparable to that contained in a common slice of meat. Spinach, however, is rich in important nutritional principles. The antioxidant properties of spinach are useful for the prevention of cardiovascular diseases. These advantages are added to other positive features such as laxative and purifying. Spinach also contains minerals and vitamins as well as the most important folic acid. Obviously fresh and raw spinach keeps these properties unchanged, while letting them soak or cook them in boiling water reduces some of these beneficial effects.