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Description for Spinach kantewali
Spinach has similar growing conditions and requirements as lettuce, but it is more versatile in both its nutrition and its ability to be eaten raw or cooked.
Planting and care
The best growing technique for spring and summer crops is to sow direct into prepared seed beds in the kitchen garden or greenhouse border. Grow at closer density for baby leaf. Tip a small amount of seed into your hand, take a pinch and spread thinly along the trench. Cover with soil, label and water.
Caring for Spinach kantewali
- Keep well watered to avoid bolting.
- Avoid over-watering. Water when the soil feels dry to touch.
- Apply nitrogen-rich fertilizer in the growing stages.
- Avoid damage to the roots if you wish to grow further.
Spring sowings should be ready to be picked in 40 to 50 days. Harvest in the morning.
Typical uses of Spinach kantewali
Special features: Spinach leaves give shades of green when used as a natural dye.
Culinary use: Spinach can be eaten raw in cold or warm salads or cooked and used as a side dish, in soups or pasta sauces.
Ornamental use: NA
Medicinal use: Extraordinarily high in vitamin C and rich in riboflavin.
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