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Spinach seed germinates readily at soil temperatures of 38–40°F, with good germination at 50–60°F. Higher soil temperatures can result in reduced germination.
Cool-Season Crop: Spinach performs best during cool, shorter days. Warm temperatures and long days encourage bolting and can reduce crop quality.
Spinach can thrive in various soils, but a fertile sandy loam rich in organic matter is ideal. Firm the soil over the seeds to encourage rapid and uniform germination. Cover crops and green manure crops can help maintain soil organic matter.
Recommended pH: 6.4–6.8. Spinach is highly sensitive to acidic soils, so a soil test should be conducted before planting and lime applied as needed.
Symptoms of excessively acidic soil can include poor germination, yellowing or browning of seedling leaves, slow growth, and root damage. If soil pH is too high, chlorosis or yellowing of the leaves may occur.
Spinach requires consistent moisture to produce high-quality leaves. Keep the soil moist until seedlings have emerged. When rainfall is insufficient, approximately 1 inch of water every 7 to 10 days is recommended.
Spinach tends to bolt and produce a flower stalk in response to long days and warm weather. Varieties labeled as “long standing” or “slow to bolt” have demonstrated greater resistance to bolting. High temperatures can also cause leaf yellowing, particularly when plants are under moisture stress.
Commercial Production: Multiple rows can be planted on beds 3–5 feet wide. Rows may be spaced 4–6 inches apart, with beds or row arrangements as close as 10–12 inches depending on equipment. Plant seed ½–¾ inch deep. Approximately 10–20 pounds of seed per acre may be required.
When to Harvest: Harvest spinach as soon as it reaches an edible size and before extensive yellowing, leaf breakage, or seed stalk development occurs.
Spinach is typically cut just below the crown with a knife, keeping plants clean and minimizing damage to the leaves. Sort out yellowed or damaged leaves before packing. Slightly wilted spinach can be less prone to breakage during handling. For shipping, spinach is often washed, repacked, and iced at a central packing shed to maintain freshness.
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