Growing Spinach In A Pot: How To Grow Spinach In Containers
Spinach is one of the most popular vegetables in the world. According to statistics, it grows best when grown outdoors. However, there are many advantages to growing spinach inside a pot. One advantage is that you don’t have to worry about soil contamination or water problems.
Another advantage is that you can control the amount of light your plants receive. You can even grow spinach in pots without any soil at all! Finally, if you want to grow spinach indoors, then you need to know what kind of container will work best for your needs.
There are two types of containers used for growing spinach: plastic and glass. Plastic containers are generally cheaper than glass ones because they’re made out of plastic instead of glass. They’re also easier to clean since they don’t require constant cleaning with soap and water. Glass containers, on the other hand, are more expensive than plastic ones due to their higher cost.
The main reason why you might choose glass over plastic is that glass doesn’t break easily like plastic does. Also, glass tends to last longer than plastics do. Some people prefer working with glass over plastic because they don’t like the idea of using plastics with their food. Another reason why you might want to grow your spinach in a glass container is if you plan on growing it inside your home.
If that’s the case, then you need to make sure that your container is see-through so that you can keep an eye on your plant’s progress.
There are three container sizes that you can choose from when growing spinach indoors: small, medium, and large. When choosing a container size, you want to make sure that the container’s width is at least two inches wider than the soil depth you plan on using. The height of the container doesn’t matter quite as much, but it should be at least an inch taller than the depth of your soil. At the bottom of the container, you want to put a layer of gravel, stones, or broken clay flowerpots.
The purpose of this layer is to help with drainage. On top of this base, you want to add a few inches of soil.
Spinach grows best in soil that’s slightly acidic, so if your soil isn’t acidic enough then you should buy some sulfur powder and mix it with water before adding it to the soil. If you don’t want to go through the hassle of mixing your soil, then you can just buy premixed acidic soil from a garden center. When choosing a location for your container, make sure that the location gets a lot of sun.
Spinach grows best when it receives 6-8 hours of direct sunlight per day. Spinach doesn’t grow very well if it receives less than 6 hours of sunlight per day. After you’ve selected a location, gently lower your container into the ground. You want the top of the container to be slightly above ground level, because soil will wash away from the container and onto the surface if your container is completely buried.
After you’ve placed your container in an area that gets lots of sun, it’s time to plant your seeds! When planting your seeds, you want to make sure that you plant them approximately two inches below soil level. You don’t want to cover them completely though, because you still need to be able to see the tops of the seeds.
After you’ve planted all your seeds, it’s time to add water to your container. Don’t over water your container though. If you notice that your soil has become dry, then all you need is a little bit of water. If you over water your container, then it will become too muddy, which will cause your spinach crop to develop fungus.
When it’s finally time for you to harvest your spinach crop, you can do so by using a trowel to loosen the soil around the base of the plant. After you’ve loosened all the soil, gently pull up on the plant to remove it from the ground. You can then discard the stem and eat the leaves. When you’re done eating, you can either replant the stem or throw it away.
Caring for Your Cabbage
Whether you grow your cabbage in a container or in the ground, there are a few things that you need to do in order to take care of it. You need to make sure that the cabbage has enough water and nutrients. If it doesn’t have enough nutrients, then its growth will be stunted.
When growing your cabbage in the ground, you want to add lots of manure to the area before planting your seed. If growing your cabbage in a container, add some manure to the soil before planting. Manure acts as a fertilizer and contains nutrients that the cabbage needs to grow big and strong.
Once you’ve planted your cabbage, it’s important to water it every couple of days. You want to get moisture deep down in the soil where the seeds are located. Don’t water the seed though! You want the soil to be moist, but not muddy.
Cabbages typically grow pretty large over time, so you’ll need to give it lots of space. You don’t want the cabbage to touch any other plants when they start growing in size.
When it’s finally time for you to harvest your cabbage crop, you can do so by cutting the stalk down at the base using a knife or scissors. You can then either eat it or store it for later.
What to Do With Your Cabbages When You’ve Harvested Them
Once you’ve harvested your cabbages, you’ll be wondering what to do with them. You can always store them in your fridge and wait until you’re ready to cook them. If you’re growing several cabbages at once though, you might want to consider canning some of them instead. Canning is a great way of preserving food for later.
If you want to can your cabbages, you need to make sure that they’re clean first. You can do this by scrubbing them with a toothbrush and lots of water. After they’re clean, cut them into halves or quarters. You then need to boil the pieces of cabbage in a large pot of water for twenty minutes.
When they’ve boiled for twenty minutes, you can remove them from the pot and place them into sterile Mason jars. Add ¼ teaspoon of salt per half-pint jar or ½ teaspoon of salt per pint jar. After you’ve added the salt, fill the jars with the cabbage and brine solution (water and salt mixture). The cabbages should be covered by 1-inch of liquid.
You then need to place the lids on the jars and twist them shut.
Once the jars have been properly sealed, you can place them in a cool, dark place where they won’t be disturbed. Your cabbages will be good to eat for up to a year. If you open a jar and don’t use all of the cabbage, be sure to refrigerate it and eat it within a couple of weeks.
Whether you eat your cabbages right away or decide to can them, growing cabbages is a great way to save money and feed your family healthy food. Cabbage is a low-cost vegetable that will keep for a long time, so you can store it away until you’re ready to eat it. Cabbage is very versatile. You can eat it raw in a salad, cook it in a stir-fry, or even make a cole slaw out of it.
No matter what you decide to do with your cabbage, you’ll be getting plenty of beneficial vitamins and nutrients.
If you don’t have the room to grow a full-sized cabbage in your garden, don’t worry. You can always find smaller cabbages at the grocery store that still have all of the nutrients that your body needs. Whether you grow your own or buy them at the store, cabbage is a great vegetable to eat on a regular basis.
Cabbage is one of the most affordable vegetables that you can purchase at the grocery store. For this reason, it’s a good idea for you to consider canning your cabbage if you grow a large amount of it. Canned foods are great since they last for an extended period of time and you can eat them any time you get hungry. Most people store things like pasta, rice, and beans in their pantry.
Canned foods are just as good for you as these items, so you might want to consider stocking up on some canned vegetables too.
A lot of people also are concerned about the cost of canning foods at home. The truth is that it isn’t any more expensive to can your own vegetables than it is to buy them from the store. If anything, it can end up saving you money. This is because the vegetables that you grow in your own garden are going to be free.
Sure, you have to spend time growing and harvesting the vegetables, but this is time that you’re investing rather than paying for. Once your vegetables are ready to can, all you need to do is buy the cans and a few other ingredients that are needed. You won’t need to purchase fancy jars or other equipment.
Canned cabbage lasts for up to one year, so you can enjoy this nutritious food any time that you’re feeling hungry. All you need to do is open a can, heat up the cabbage if you desire, and then eat. In addition to saving you money in the long run, canning your own food is extremely convenient. You’ll never need to worry about running to the store to get something to eat if you have some of this on hand.
All you need is a can opener and a heat source, such as a camp stove, and you’ll be able to enjoy this healthy and tasty vegetable at any time.
Cabbage is great for you and also very easy to grow. All you need to do is make sure that you water it every day and add a little bit of fertilizer every now and then. It’s important to keep your cabbage happy so that it keeps making those nutrients available to you!
Once your cabbage starts growing, it won’t be long until it’s ready to be eaten or canned. Cabbage can be eaten anytime after it reaches a size that is large enough for your liking. The smaller cabbages tend to have a sweeter taste than their larger counterparts. It’s completely up to you when you pick it, but the sooner it’s picked, the shorter the shelf life.
For canning, it’s recommended that you pick the cabbage after it has grown to a medium size. This way, you’ll have the optimum amount of time to can the cabbage without worrying that you’ll need to consume it right away since the expiration date is approaching.
Chapter 3 – Cabbage Recipes
Now that you know how to grow and store cabbage, let’s take a look at some of the many different cabbages that you can make. Each one of these recipes calls for cabbage, along with a few other ingredients to give them that little extra kick.
Cabbage and Noodles
1 head cabbage
1 lb. noodles
1/2 cup butter
3/4 lb. ground beef
1 can (28 oz.) whole tomatoes
1 onion, chopped
3 cloves garlic, chopped
1 tbsp. parsley
1 tsp. sugar
Begin by bringing a large pot of water to a boil. Once it has come to a boil, add the noodles and cook according to the package directions. In the meantime, place the ground beef in a skillet and cook over medium heat until it is browned. Drain off any excess fat.
Add the onion and garlic to the skillet and sauté until the onion is translucent. Next, add the can of tomatoes, chopped, along with the parsley and sugar. Let this simmer for 5 minutes, then remove the skillet from the heat.
Next, drain the noodles and place them in a large serving bowl. Pour the beef mixture over the noodles, followed by the cabbage. Stir everything together so that the noodles are evenly coated.
Cabbage and Sausage
1/2 tbsp. olive oil
1 lb. mild Italian sausage (casings removed if you wish)
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp. dried rosemary
1 tsp. dried thyme
1 bay leaf
2 cans (14.5 oz. each) diced tomatoes
1/2 head green cabbage, sliced (about 3 cups)
3 tbsp. white wine vinegar
salt and black pepper to taste
Begin by heating the oil in a Dutch oven over medium heat. Next, add the sausage and break it up into small pieces as it begins to cook. Continue cooking the sausage until it is browned. Next, add the garlic, onion and herbs and continue cooking for an additional 5 minutes.
Next, drain off excess fat, but don’t worry about being too careful at this point. Add the undrained tomatoes, bay leaf, cabbage and black pepper. Stir well. Increase the heat to high and bring the mixture to a boil.
Once it has come to a boil, reduce the heat to low, cover the pot and allow it to simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the lid and continue cooking for an additional 10 minutes so that some of the liquid reduces and the flavors have a chance to blend. Add the white wine vinegar and stir well.
Sausage and Cabbage Stew
This hearty stew is sure to fill you up on a cold winter’s night.
1 tbsp. vegetable oil
1 lb. mild Italian pork sausage, cut into 1/2-inch pieces
3/4 lb. smoked kielbasa, cut into 1/2-inch pieces
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 tbsp. sweet paprika
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
1 bay leaf
1 can (14.5 oz. each) diced tomatoes
1 can (14.5 oz.) chicken broth
1 package (12 oz.) frozen peas, thawed
2 packages (16 oz. each) frozen cabbage wedges
salt and black pepper to taste
cooked medium egg noodles, optional
In a 6-quart saucepan over medium heat, heat the oil. Add the sausage and kielbasa and cook until browned, stirring frequently. Transfer to a plate with a slotted spoon.
Add the onion, celery and carrot to the saucepan; cook until the vegetables begin to soften, about 5 minutes, stirring frequently. Add the garlic, paprika, thyme, crushed red pepper and bay leaf; cook and stir for 1 minute. Stir in the tomatoes with their juice, broth and browned meat mixture. Increase the heat to high and bring to a boil.
Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
Stir in the peas and cabbage. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the cabbage is tender and the sauce has thickened, about 20 minutes longer. Discard the bay leaf.
Season with salt and black pepper. Serve with egg noodles if desired.
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See more What others are saying “Sausage and Cabbage is the perfect comfort food on a cold winter’s day, but it’s so delicious you’ll want to make it all year round.” “sausage and cabbage” “I have been making this for years but my family recipe calls for only half of the kraut, use the large dice of onion, double the garlic, and add 2 tsp. of caraway seeds.” “polish sausage and cabbage”
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Toxicity and bioaccumulation of heavy metals in spinach seedlings grown on freshly contaminated soil by S Khan, A Naz, M Asim, SS Ahmad, S Yousaf… – Pakistan Journal of …, 2013 – pakbs.org
Uptake, translocation, and transformation of pentachlorophenol in soybean and spinach plants by JL Casterline Jr, NM Barnett, Y Ku – Environmental research, 1985 – Elsevier