Fresh from the fields.

The Behr vegetable ABC


All informaton at a glance

Spinach belongs to the Amaranthaceae family (formerly Chenopodiaceae) and is closely related to beetroot and chard. Spinach originally comes from Asia (Caucasus) and was widespread in the Mediterranean region since antiquity. Crusaders and Arabians brought spinach to Spain more than 1,000 years ago. From there it then spread right across Europe and is now grown globally.

When we think of spinach we primarily have frozen products and baby food in mind. But fresh spinach can’t be beat in terms of taste. We offer spinach in two varieties:

Spinach – “as we know it”

Under the simple name of “spinach” we offer the well-known variant with thick leaf stems and robust, fleshy leaves. For this, we cultivate varieties that stay vegetative in the fields for longer without going into flower. Varieties resistant to bolting are preferred. At 200 grain/m² the sowing density is only one quarter of the sowing density for baby spinach.

Baby spinach

Only young individual leaves are harvested for baby spinach. Choice of variety and sowing density are of crucial importance for the quality of the product. The varieties used for sowing must form uniform, upright single leaves from the outset. Round leaves with short stems that have a slightly pale appearance and a fleshy structure are desired. The cut individual leaves are marketed.

Spinach is sown directly onto the prepared beds. Spinach is a short-day plant, i.e. flowers are formed under long-day conditions which render spinach unusable. There are many varieties available nowadays which solve this problem through the use of an appropriate sowing plan. As a general rule spinach prefers deep and light soils as it can form roots up to depths of 1 meter. A good water supply is important as spinach is extremely susceptible to waterlogged soils. Northern Germany therefore offers ideal growing conditions for spinach, both in terms of climate and soil.

Download: Crop calendar

In order to keep as much of the valuable nutrients as possible, spinach should be eaten when fresh and care should be taken in its preparation.

After washing conventional, large-leaved spinach, we recommend removing the thicker stems prior to preparation. Spinach is traditionally cooked.

Baby spinach is kitchen-ready and only needs to be washed. With its delicate leaves and mild spinach taste, it is ideal used raw in salads or smoothies. When it comes to dressings, let your imagination run riot. Treat the young leaves sensitively though in terms of the dressing so the tender flavours can optimally excite the palate. Our baby spinach also tastes delicious in pasta, for example, when briefly heated in a pan with a little olive oil, garlic, salt and pepper.

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