Organic spinach and organic baby spinach thrive in our fields in Gresse (Mecklenburg-West Pomerania). At our organic site in Rosenweide (Lower Saxony), we grow organic spinach and organic baby spinach under protected cultivation during the winter months, i.e. either in a greenhouse or in polytunnels.

Organic spinach generally prefers deep and light soils, since its roots can grow to a depth of over one metre. Good water management is important, as organic spinach is extremely sensitive to waterlogging.

In order to preserve as many of its valuable nutrients as possible, spinach should ideally be eaten immediately while it's fresh and generally prepared with the greatest care. It is advisable to remove the coarser stalks after washing conventional spinach. Our baby spinach just needs to be cleaned and washed.

Conventional spinach is best served as a hot accompaniment to meat or fish. It can either be fried in a little oil in a pan or boiled in salted water.

With its fine leaves and mild flavour, baby spinach is excellent served raw in a salad or smoothie. There are no limits to the flavour of the dressing. Our baby spinach also tastes great heated briefly with pasta, for example. Just stir in a pan with olive oil and season with a little garlic, pepper and salt.

“Spinach should not be reheated after cooking” – this is a saying that goes back a few generations, when there were no refrigerators to keep food chilled. Nowadays, if cooked spinach is chilled immediately after cooking and then reheated to at least 70 °C the next day at the latest and consumed immediately without reheating it again, adults can enjoy spinach without any concerns. The reason for these recommendations is the nitrate naturally occurring in spinach, which is converted into nitrite by a metabolic process and by keeping it warm for a long time. As stricter rules apply to children up to the age of three when it comes to the consumption of vegetables containing nitrites or nitrates, it is important to make sure that they do not eat too much of them.

Due to the sensitive leaves, spinach is not suitable for storage over long periods. It should therefore be prepared as soon as possible after purchase.