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Spinach "Hudson" F1
Spinach ''Hudson'' F1.
Spinach is a cold hardy plant. Its seeds germinate at a temperature of +4°C and seedlings and adult plants withstand frosts down to -6°C. The optimum temperature for the growth and development of spinach is +15°C. Consumer ripeness occurs 30-45 days after germination.
Spinach is demanding moisture, responsive to fertilizers and watering. With a lack of moisture, the growth of leaf rosettes is delayed, the leaves coarsen and the plants shoot prematurely.
Spinach provides a food product rich in proteins, iron, phosphorus, calcium and especially vitamins. The leaves of young plants that have not yet formed stems are used as food. Spinach is consumed both fresh and cooked. It is added to salads, pasta and mashed potatoes and lunch dishes are prepared from it.
Spinach facilitates the work of the heart, has a weak diuretic effect, and has a positive effect on the functioning of the gastrointestinal tract. It is recommended for hypertension, atherosclerosis, diseases of the lungs, heart and upper respiratory tract, anaemia, boils, and oedema.
Agricultural technology.
Spinach is demanding soil fertility, so it is placed on a cultivated site rich in organic matter. Gives the highest yields on loamy soils. On sandy soils, in order to get high yields with good green quality, it is necessary to water the spinach plants frequently. Soil with high acidity must first be limed. The soil for spinach is prepared in the fall: the site is dug up to the full depth of the humus layer and mineral fertilizers are applied (30 g of superphosphate, 15 g of potassium chloride per 1 m2). At the same time, if necessary, liming the soil is carried out. In early spring, as soon as the soil is ripe for processing, urea is added under the rake in the amount of 20 g per 1 m2.
The best predecessors for spinach are vegetable crops, under which organic fertilizers were applied (it is not recommended to apply fresh organic fertilizers: manure, slurry and other organic matter directly under the spinach crop, as they negatively affect the taste of the leaves).
In order to evenly receive products during spring and summer, spinach is sown several times: from late April - early May to the end of June. To obtain an early harvest, spinach can be sown before winter (the second or third decade of October). To speed up the emergence of seedlings, the seeds are soaked in warm water for 1-2 days (! if they were not pre-treated by the manufacturer with disinfecting compounds - this is important!). Before sowing, the swollen seeds are slightly dried so that they do not stick together.
On the ridges, spinach is sown in an ordinary way with a row spacing of 30 cm, a seeding depth of 2-3 cm and a seeding rate of 4-5 g per 1 m2. After sowing, the soil is rolled.
Spinach care consists of weeding, loosening the soil and top dressing and regular watering. After the emergence of seedlings in thickened places, thinning is carried out in rows, leaving the plants at a distance of 8-10 cm from each other. In dry and hot weather, spinach should be watered abundantly to prevent premature stemming of plants. If the need arises, watering is combined with fertilizing with nitrogen fertilizers (10-15 g of urea per 1 m2). It is not recommended to feed spinach with phosphorus and potash fertilizers, as they help to accelerate the shooting of plants.
Spinach harvesting begins when 5-6 leaves are formed on the plants. It is impossible to be late with harvesting, as overgrown spinach leaves quickly coarsen and become unsuitable for use in food. Spinach plants are cut when they dry out after dew or rain.
Spinach is harvested in several steps, as the plants grow and new leaves form, up to the period of a mass shooting.
The yield of spinach is 1.5-2 kg / 1 m2.
Spinach is a cold hardy plant. Its seeds germinate at a temperature of +4°C and seedlings and adult plants withstand frosts down to -6°C. The optimum temperature for the growth and development of spinach is +15°C. Consumer ripeness occurs 30-45 days after germination.
Spinach is demanding moisture, responsive to fertilizers and watering. With a lack of moisture, the growth of leaf rosettes is delayed, the leaves coarsen and the plants shoot prematurely.
Spinach provides a food product rich in proteins, iron, phosphorus, calcium and especially vitamins. The leaves of young plants that have not yet formed stems are used as food. Spinach is consumed both fresh and cooked. It is added to salads, pasta and mashed potatoes and lunch dishes are prepared from it.
Spinach facilitates the work of the heart, has a weak diuretic effect, and has a positive effect on the functioning of the gastrointestinal tract. It is recommended for hypertension, atherosclerosis, diseases of the lungs, heart and upper respiratory tract, anaemia, boils, and oedema.
Agricultural technology.
Spinach is demanding soil fertility, so it is placed on a cultivated site rich in organic matter. Gives the highest yields on loamy soils. On sandy soils, in order to get high yields with good green quality, it is necessary to water the spinach plants frequently. Soil with high acidity must first be limed. The soil for spinach is prepared in the fall: the site is dug up to the full depth of the humus layer and mineral fertilizers are applied (30 g of superphosphate, 15 g of potassium chloride per 1 m2). At the same time, if necessary, liming the soil is carried out. In early spring, as soon as the soil is ripe for processing, urea is added under the rake in the amount of 20 g per 1 m2.
The best predecessors for spinach are vegetable crops, under which organic fertilizers were applied (it is not recommended to apply fresh organic fertilizers: manure, slurry and other organic matter directly under the spinach crop, as they negatively affect the taste of the leaves).
In order to evenly receive products during spring and summer, spinach is sown several times: from late April - early May to the end of June. To obtain an early harvest, spinach can be sown before winter (the second or third decade of October). To speed up the emergence of seedlings, the seeds are soaked in warm water for 1-2 days (! if they were not pre-treated by the manufacturer with disinfecting compounds - this is important!). Before sowing, the swollen seeds are slightly dried so that they do not stick together.
On the ridges, spinach is sown in an ordinary way with a row spacing of 30 cm, a seeding depth of 2-3 cm and a seeding rate of 4-5 g per 1 m2. After sowing, the soil is rolled.
Spinach care consists of weeding, loosening the soil and top dressing and regular watering. After the emergence of seedlings in thickened places, thinning is carried out in rows, leaving the plants at a distance of 8-10 cm from each other. In dry and hot weather, spinach should be watered abundantly to prevent premature stemming of plants. If the need arises, watering is combined with fertilizing with nitrogen fertilizers (10-15 g of urea per 1 m2). It is not recommended to feed spinach with phosphorus and potash fertilizers, as they help to accelerate the shooting of plants.
Spinach harvesting begins when 5-6 leaves are formed on the plants. It is impossible to be late with harvesting, as overgrown spinach leaves quickly coarsen and become unsuitable for use in food. Spinach plants are cut when they dry out after dew or rain.
Spinach is harvested in several steps, as the plants grow and new leaves form, up to the period of a mass shooting.
The yield of spinach is 1.5-2 kg / 1 m2.
Eng.: Spinach. Suom.: Pinaatti. Sven.: Spenat.
