If the spinach suddenly starts flowering, you need to act quickly. The longer you wait, the more the quality decreases and the vegetables no longer taste good. It becomes problematic with premature flower development, which is favored by various factors.
Flowering spinach no longer tastes good
The natural growth
The herbaceous plant grows as an annual and forms rosette-like basal leaves in the first stage of its vegetation period. As a long day plant, Spinacia oleracea requires a minimum day length of twelve hours to begin inflorescence development. The flowering period extends from June to September and is accompanied by a weak formation of rosettes.
Stress factors are unfavorable
When the spinach blooms prematurely, gardeners speak of shooting or bolting. This phenomenon is an adaptation to unfavorable conditions. Stress leads to a sudden growth spurt as the plants prepare for their end to come. They try to ensure the survival of the species within a short period of time and produce flowers and seeds. Cut off the flower stalks as soon as they emerge. With a bit of luck, new spinach leaves will form.
You should prevent this:
- direct exposure to frost on young plants
- Drying out of the soil during the growth phase
- too much heat and sun exposure
Create optimal conditions
Vegetable spinach loves a constantly moist substrate that has humic properties. Vegetables do not do well in an acidic environment. Leafy greens grow best when starting conditions are cool and not frosty. Direct sowing takes place between March and May, so you avoid the summer heat. Subsequent sowings are possible again in autumn. Spinach does best in a partially shaded location.
The right care
After you have improved the garden bed with compost before cultivation, no further fertilization is necessary. Garden spinach is one of the weak eaters. A strong supply of nitrogen keeps the leaves growing strong and cabbage-like. Even watering is more important, as the plant depends on constantly moist soil. A layer of mulch prevents the soil from losing too much water during dry periods. By regularly loosening the soil, weeds don't stand a chance and you improve ventilation.
harvest
Spinach is usually ready to harvest six to eight weeks after sowing, although you can cut off the young leaves in stages. As a result, the vegetables keep growing. The older the leafy greens get, the tart and tougher they taste. The last harvest date has come when bud sites appear.
From this point on, the plant increasingly stores nitrate, oxalic acid and bitter substances in the leaves, making them inedible. Cut the spinach leaves just above the soil surface. The remains of the roots rot and provide nutrients to the soil.
tips
So-called root spinach grows more compactly and is cut off just below the root base. This increases its shelf life to up to two weeks. This harvesting method works better in sandy soils.