Glut the Second Perpetual Spinach.


 

Glut the Second Perpetual Spinach.

Perpetual spinach is a revelation these beets just keep on giving. A heritage variety can keep you going for ages. Okay winter less so but you have so much to freeze it should not be a problem keeping yourself stocked with some spinach. Also if the seeds fall in autumn you end up with the stuff growing like weeds – suppressing other weeds at the same time. Our perpetual spinach seed spills, so we get surprising sports mixed across plots and plots in the garden – it nice to have as a weed that makes a great curry. We also collect the seed heads and share the seed via the foodbank.

The only issue in keeping this a perpetual crop has been the extremes of heat and cold. Too cold and the little leaves don’t make it, but some of the massive roots seem to survive. After the travails and terrors of cold winters there is the heat and hardship of the summer. This upright plant becomes flaccid and droopy. So they need watering, but the mature roots seem to ensure that they keep on growing – even the ones that received little water on the community allotment still thrived. They like a feed though.

Get the crop going.

Remember a heritage variety is good way to plant and grow. You get a crop really quickly with small leaves popping up sweet and tasty in days. Then leave a few plants to grow – on a small plot one will do as these are large plants. The aim is to use the leaves but let at least one flower and set seed – the insects will love you for it. The great thing is that once established these plants can survive a wet and frozen winter. A few things I’ve learned though:

  • Try growing in small squares – it helps keep things contained and dense so less weeding.
  • Feed the roots during the spring and summer if you are treating these as a perennial.
  • After two years I am getting a sort of rotation. I can keep one of last year’s plants growing and make space by digging up the previous years. Then we get seed from the mature plants while eating from aour small square. Leave one to grow through the summer for winter use and seed.
  • Clear the bed occasionally and start again keeping the soil fertile - I top dress with grass cuttings and compost. It also helps with water conservation.
  • In small gardens plants can work in, containers do work but not so well for big a plant and for the baby leaves it is well worth having a small tub. 
  • If you do not want seed remember not to let the stems get a grip. You need to keep cutting before you get massive stems.

Cropping

This is so simple:

  • Bigger leaves have a stem that can be cut our,  chopped and stir fried.
  • A square bed lets you go along with scissors cutting little leaves for salads.
  • Keep cutting the to get more leaves and try to cut out the fruiting stalks if you do not want seeds.
  • Avoid cropping bigger plant in the summer so you get the seeds
  • Seeds are really easy – just wait until they are dry and shake into an envelope. So simple and easy. Means you have a back up in case of extreme weather affecting your established plants.


Glut cooking

  • Go for the flan / quiche in our recipes.
  • Straight into a salad with the small leaves
  • Wash and blanch. Then steam or wilt then squeeze and freeze in small trays for sue later. Ice cube bath helps the cooking stop.
  •  Makes a great curry and you can add other veg as they come into season. I keep a spice box just for this as a store cupboard staples – turmeric, coriander (you can grow the seed), cumin,
  •  Run leaves in a blender and freeze puree.
  •  Add to pasta sauces.
  •  Use if making fresh pasta – makes a great green pasta sheet or tagliatelle.
  •  Add to bacon/mushroom with garlic and little onion.

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