Spinach

The super-cold-hardy vegetable is a tender crop that can be planted in very early spring, as well as fall and winter. Here in North Carolina, I start direct planting at the end of February. The temperature should not be warmer than 70 F in order for the seed to germinate. Spinach has similar growing conditions and requirements as lettuce, but it is versatile in nutrition and its ability to be eaten raw or cook.

When to plant. Spring plantings can be made one week before to one week after last spring frost date, as long as the soil can be properly worked. It's important to seed as soon as you can to give spinach the required 6 weeks of cool weather from seeding to harvest.
In fall, six to seven weeks before your first fall frost date, sow your main crop for fall harvest.
About four weeks before your first fall frost date, sow winter spinach in a place where the seedlings can be covered in frigid weather with glass, plastic or a thick row cover. This planting will mature in early spring.
How to plant. Sow in row directly outdoors as soon as ground can be worked. Place one seed every 2 inches and cover with soil.  Planting depth should be about 1/2 inches, 8-10 days to germination, spacing  6 " per plant.

Harvest.  Harvest entire plants at soil line when outer leaves are 6 inches long or just cut away outer leaves as needed for continuous crop until hot weather. Sow again in later summer. In spring, long, warm days cause spinach to “bolt” (flower and produce seeds). Unless you plan to save seeds, pull up the plants when you notice them developing a tall central stem. Thoroughly clean, then steam-blanch (which limits their uptake of water and fixes enzymes) and freeze bumper crops.

Health Benefits. Loaded with vitamins A, C and the B-complex vitamins. It is higher in iron, calcium, and vitamins than most cultivated greens