Crescent Spinach is great for salads or just to sauté
The Crescent Spinach leaves are deep green, lightly savoyed oval to semi-upright clusters. It is low to bolt, with a wonderful non-bitter flavor. It only takes 25-30 days from transplant for baby greens, 40-50 days to full size. When placing in the garden plot, plant 6-10″ apart in rows 12-18″ apart in full sun or dappled shade and rich soil. This spinach grows best in cool temperatures so make sure to get them in early this Spring. You should be able to continuously harvest the leaves as the temperature remains cool.
The Crescent Spinach is a cold-tolerant plants that stand in the field for harvest as needed in late fall and early winter. It may also overwinter in mild seasons, or die back and sprout from the root in Spring for an extra-early crop.
When harvesting your spinach, pull leaves from base. Bring to kichen and wash the spinach by running cool water over the leaves, drain and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
There are a few ways to cook spinach. You can steam it or blanch it — or you can take the most basic approach and simply sauté it in a pan. It’s simple: you just need spinach, a pan, and a pair of tongs. You can also not cook it! Just add the washed leaves to a salad.