Cold resistant
Untreated seed
Pesticide free
All Edible Plant
Free pollination
Compostable envelope
Story:
Japanese spinach forms in rosettes that produce elongated, erect, slender stems with pointed, multi-lobed leaves. The dark green leaves have 2-3 tapering lobes and are uniform in appearance, with semi-serrated edges.
The leaves are also smooth, thick, broad and flexible, with deep veins all over the surface. The stems are green, long, straight and narrow with a smooth and firm nature. it’s spinach has a crispy and succulent consistency. The stems are also edible and have a crunchy, slightly fibrous and chewy texture. Green vegetables have a mild, vegetal flavor when raw and develop a tender, sweet mouthfeel with nutty undertones when cooked. The roots are edible and delicious rosé as you wish:)
Many varieties of spinach have been bred in China and Japan and have been sold for commercial cultivation and use in home gardens. selectively bred as a variety capable of withstanding extreme temperatures as much heat and even cold without bolting. Today, Japanese spinach varieties are grown and produced on a smaller scale than other spinach cultivars. Fresh greens are available at farmers’ markets, specialty retailers and select high-end grocers in China and Japan. I have been growing this variety for several years, as I received the seeds from a family from Japan who have been growing this variety for several generations. So I decided to grow it here and to test this extraordinary variety.
This cultivar I cultivate throughout our seasons and even during the winter. it is a regrowing variety so if you take the leaves outside and take the ones that are starting to flower you will have spinach for a long season. Often I sow my seeds outdoors in the spring and I eat the same spinach until the end of summer and I sow again only around the middle of September.
Nutritional and medicinal value:
Japanese spinach is a source of calcium to strengthen bones and teeth, vitamin C to strengthen the immune system and reduce inflammation, and vitamin K to speed wound healing.
The green stem and pink roots also provide vitamin A to maintain proper organ function, iron to develop the protein hemoglobin for transporting oxygen in the blood, folate to produce healthy red blood cells and other nutrients, including manganese, fiber, potassium, magnesium, copper and zinc.
They are valued for containing anti-inflammatory properties and antioxidants to protect cells from free radical damage
How do we cook;
can be tossed into salads, a favorite preparation to showcase their unique pointed leaf shape. Japanese spinach, can also be layered in wraps, sandwiches and burgers,
in smoothies, in dips or mixed in cereal bowls. In addition to raw preparations, they hold up well in cooked dishes and are used as a topping on pizza or wilted in pasta.
The thick leaves can be steamed or sautéed as a simple side dish, cooked in egg dishes including omelettes, quiches and frittatas, or chopped and stuffed with herbs, spices and other toppings in meats. Japanese spinach can also be simmered in soups, curries and stews, used as a bed of cooked greens for seafood, or sautéed with vegetables as a nutritious side.
In Japan, these cultivars are used in gomae, also spelled goma-ae, a spinach salad. Gomae is made with blanched spinach mixed with a sauce of sesame seeds, sugar, water, soy sauce and dashi powder. They go well with herbs like thyme, basil, lovage and l dill, herbs such as garlic, ginger, shallots and onions, mushrooms, potatoes, turnips, cheeses such as parmesan, feta and cheddar, and nuts such as pine, hazelnut.
Whole, unwashed leaves will keep for 5-10 days when stored in a sealed bag between layers of paper towels.
The leaves can also be blanched or withered and frozen for six months, Voila ????
Species: Spinacia oleracear: Amaranthaceae
Sowing: Beginning of April-May (consecutive sowing every 3 weeks until September and October in an outdoor greenhouse or cold frame greenhouse to have this vegetable during the winter with garden cover in the greenhouse)
Seeds: 3 seeds per cell or pot in April and plant in the middle of May From the middle of May, put the seeds directly in the ground.
A little cultivation trick, put garlic, onions, shallots or leeks between each plant, it will prevent you from getting diseases ????
Seeding depth: 1-1.5 cm
Germination time: 5-12 days
Soil: Poor, humus-bearing, loose and drained
Place : Sun and tolerates shade and cold very well
Spacing between plants: 20-25cm
Mature height 35-45cm
Maturity : 35-45 days
Seed per envelope: +/- 100
