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Baladi Spinach Seeds

LE65.00

Tender, dark-green Baladi spinach (Spinacia oleracea) — a true cool-season crop grown as a winter vegetable in Egypt. Sweet, mild young leaves perfect for sautés, stews and fresh salads.
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SKU: TNW-SHAH-324

Categories: Seeds & Plants

Tags: seeds

Baladi spinach (Spinacia oleracea) is the classic local leafy green, prized for its smooth, dark-green leaves and tender, mildly sweet flavour that turns earthy and rich once cooked. The young leaves are excellent fresh in salads, while larger ones wilt down beautifully into sautés, stews and savoury pies. As a true cool-season vegetable, it is at its best as a winter crop in Egypt — sweet and tender when grown in cool weather, and a reliable staple for the kitchen garden.

Planting

Sow seed about 1.25–2.5 cm deep, spacing plants roughly 10–15 cm apart in rows about 30–45 cm apart. In the Nile Delta and Lower Egypt, sow from late September through November (and into December–January for successional baby-leaf), so plants mature through the mild winter. In hotter Upper Egypt, shift sowing to October–November. Seed germinates in about 7–14 days at soil temperatures of roughly 7–20°C; soil above about 29°C inhibits germination. Optimal growing temperature is around 10–16°C.

Fertilizing

Before planting, work compost or aged manure into the bed according to a soil test. About 3–4 weeks after planting, side-dress with a nitrogen source such as calcium nitrate (15.5-0-0) at roughly 0.45 kg per 9.3 m². Sandy soils may benefit from a second application.

Care

Grow in full sun, though light shade is tolerated and helps reduce bolting in warmer spells. Keep the soil consistently moist, supplying at least about 2.5 cm of water per week; water the soil in the morning rather than the leaves to keep foliage dry and discourage fungal disease. Thin seedlings at 2.5–5 cm tall to about 7.5–15 cm apart, as crowded plants are stunted and bolt early. Watch for aphids, leaf miners, cutworms, cabbage loopers, slugs and snails, plus downy mildew, white rust and damping-off. Harvest before flowering when leaves are about 7.5–15 cm long, typically 37–48 days after sowing, picking outer leaves first or cutting just above the crown. Spinach bolts as temperatures near 21°C and days lengthen, so keep plants cool, moist and mulched, and choose slow-bolting long-standing types in warm conditions.


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