Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming.
Description
Spinach is a leafy herbaceous annual plant in the family Amaranthaceae grown for its leaves which are used as a vegetable. The leaves grow in a rosette and can appear crinkled or flat. The plant produces small yellow-green flowers which are 3–4 mm (0.1 in) in diameter.
Sow the spinach seeds thinly in rows spaced about 12 to 18 inches apart, or simply scatter the seeds in blocks. Cover the seeds lightly with soil, firm it in place, and water well. Keep the soil moist until germination. Once the plants have a grown their true leaves, you can begin to thin the plants to about 6 inches apart. Of course, you can eat your thinnings.
Watering
Water spinach frequently to keep the soil moist; this also helps keep it cool during hot weather. The plants need 1 to 1 1/2 inches of water per week. In dry climates, you may need to water every day, sometimes more often. In any area, don't wait all week, then deep-water; it's better to water several times per week at a minimum.
