Beet, Perpetual Chard - Beta vulgaris

The Perpetual Spinach (Beta vulgaris) is a biennial variety that, when cultivated as an annual spinach, does not run to seed, even in drought. It is vigorous, productive, and delicious. Sow in March - April and September - October for a harvest from May to January.

This variety, commonly grown in the United Kingdom, is well adapted to our climates and has been rewarded by the prestigious RHS Society.

Traditionally mistreated by school catering services, spinach is undoubtedly the most feared vegetable by children. Yet, it is a tasty herb that can be enjoyed in many ways: raw in spring salads, in Japanese fritters, quickly cooked in a wok, or even in a savoury tart with small pieces of goat cheese.

Originally from Iran and belonging to the Chenopodiaceae family, like Beet and Chard, Spinach is widely cultivated worldwide for its flavour and nutritional qualities. While the famous Popeye long praised its iron content, it is especially remarkable for its vitamin B9 content.

Many varieties of spinach require either short or long days to prevent them from running to seed too quickly. Each variety corresponds to a specific research area that must be respected: spring, autumn, winter, and even summer. Some varieties have pungent seeds, traditionally intended for spring or late autumn sowings. Thus, by carefully choosing your seeds, you can have this vegetable all year round.

Spinach appreciates consistent, moist, rich soils exceptionally high in nitrogen and potash. They thrive in winter sunlight, partial or even full shade in summer and the hottest regions.

Harvest: Spinach is harvested leaf by leaf, according to their growth and needs. The outer leaves are cut, allowing the heart to continue developing and producing new leaves. The whole plant is only harvested when it shows the first signs of running to seed.

Storage: Spinach does not keep very well in the refrigerator as it tends to wilt. It is best to consume it within a few hours after harvesting. However, you can freeze it after blanching it for 3 minutes in salted boiling water.

Gardener's tip: Did you know spinach can be used as a green fertiliser? Sown in autumn at a rate of 30 grams per square metre, it can absorb and store nitrogen in the soil. This way, it is preserved and not leached by winter rains. An excellent way to recycle a forgotten packet of seeds past its expiration date!