Harvest spinach by holding the leaf and cutting the stem with your other hand. It's that simple!
Spinach can be harvested in several ways, depending on your needs and the size of the plant. Here's a breakdown:
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Baby Leaf Harvest: If you want tender, young leaves for salads, harvest when the leaves are small, typically 2-3 inches long. Simply snip the leaves with scissors or pinch them off near the base of the plant. You can harvest baby leaves multiple times as the plant continues to grow.
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Mature Leaf Harvest: For larger, more robust spinach leaves for cooking, allow the plant to mature further. Harvest the outer, larger leaves first, leaving the inner, smaller leaves to continue growing. This "cut and come again" method allows for a continuous harvest over several weeks.
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Whole Plant Harvest: If you need a large quantity of spinach at once, or if the plant is bolting (sending up a flower stalk), you can harvest the entire plant. Cut the stem at the base of the plant, just above the soil line.
Tools you may need:
- Scissors or pruning shears: These are essential for cleanly cutting the spinach leaves or stems.
- Basket or bag: For collecting the harvested spinach.
Tips for successful spinach harvesting:
- Harvest in the morning: The leaves are crispest and freshest in the morning after the dew has dried.
- Avoid harvesting damaged leaves: Remove any yellowed, damaged, or diseased leaves to prevent the spread of problems.
- Wash and store immediately: Wash the harvested spinach thoroughly to remove any dirt or debris. Store in a plastic bag in the refrigerator for up to a week.
