How To Harvest Spinach Without Killing It
If you don't know how to harvest spinach, you risk causing damage to your plant. We explain the best practices for harvesting spinach!
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Now that you’ve nurtured your spinach plants into lush, healthy rosettes, you may be wondering how to harvest them.
Since spinach is a cool-weather crop related to Swiss chard, it won’t thrive in the heat of summer. Instead, it’s best planted in early spring or late summer, as it is cold-hardy and tolerates full sun to partial shade. If you’re looking for an overwintering variety, Bloomsdale is a great option for growing in a greenhouse or cold frame. It also has resistance to downy mildew, a common concern in colder climates.
One of the great things about growing spinach is that it can be harvested at different stages (as microgreens, baby leaves, or mature leaves), all of which are delicious raw. Each stage has its own benefits, and by planting in intervals, you can enjoy a variety of flavors and textures throughout the season. When harvesting baby or mature spinach, the outer leaves are typically picked first, but we’ll cover that in more detail later.
For a complete guide on growing spinach for healthy plants and high yields, check out our detailed guide. For now, let’s focus on how to harvest spinach and explore both short-term and long-term storage methods so you can enjoy your crop year-round.
When Should I Harvest Spinach?
Spinach can be harvested throughout the growing season, from early spring to fall. As a cool-season crop, it thrives best when grown in spring and again in early fall, with optimal soil temperatures between 45 and 68°F (7-20°C).
Both baby and mature spinach leaves can be harvested. Baby leaves from young plants offer a tender texture and sweet flavor, while mature leaves are heartier and have a more neutral taste, similar to Swiss chard. To avoid bitterness and toughness, harvest spinach before it bolts (goes to seed).
For baby spinach, harvest when the plant reaches at least 6 inches tall, with leaves around two to three inches long. Mature outer leaves can be picked when they are three to six inches long. Some leaves may grow larger, but as long as the plant hasn’t bolted, they will still be good to eat.
You can tell your spinach is about to bolt when temperatures reach 75°F (24°C) or when a central stem begins to rise from the foliage. At this point, it’s best to harvest the entire plant, as seed formation diverts energy from leaf production and causes the older leaves to turn bitter.
How To Harvest Spinach
Harvesting spinach is an easy process, but there are different methods to harvest depending on the maturity of the plant. The first method is to cut individual leaves from the spinach plant. This way, you harvest only what you need at the time, and it encourages new growth from the entire plant. Spinach is versatile because it is a fast-growing plant that can tolerate multiple harvests.
When harvesting the leaves (baby or mature), take only the outer, larger leaves and no more than ¼ of the whole plant. Taking only a small amount will ensure the spinach continues to survive and thrive. Use a sharp pair of kitchen or utility scissors, and leave approximately ½ inch of stem on the plant, which keeps the leaf node intact and encourages thicker growth. If the stem is tender, you can simply pinch the leaf from the plant.
Another method for harvesting spinach is called clear-cutting by the bunch. This is ideal when you want a lot of leaves at once to freeze or dry for later use. Use a sharp serrated knife, gather all the spinach leaves of one plant into a bunch, and cut the stems ½ inch above the crown. The crown is just above the soil’s surface where all the stems meet. You can get a second harvest in approximately 10 to 14 days.
The last method is to harvest the spinach plants by removing the entire root system. This is a wonderful method if you are ready to remove the whole crop at the end of the season and don’t want any re-growth. Use a serrated knife to cut below the crown so that the whole plant comes up from the soil. The remaining roots will decompose and add nutrients to your soil.
How To Store Fresh Spinach
After harvesting your bounty of spinach plants, you now need to know the best way to store the fresh spinach leaves. Let’s look at two different methods: dry cold storage and freezer storage. For both processes, you will want to remove any wilted, slimy, or off-colored leaves from the batch because these have the potential to cause the rest to go bad.
Clean spinach by rinsing with cold water and then using a salad spinner to remove the excess water. Place the leaves on a paper towel and pat them dry. Now you are ready to move on to the next step of both methods.
Dry Cold Storage
Dry cold storage is by far the most popular because it is easy and it’s always nice to have fresh spinach on hand. You don’t want your spinach to be wet when stored in the fridge because this will cause the leaves to become slimy. Wrap your spinach in a dry paper towel, then place it in a plastic bag. Try to remove any excess air before placing it in the refrigerator. This method should keep the spinach fresh for up to 10 days.
You could also wait to wash your spinach until you are ready to use it to decrease the potential for moisture damage. Alternatively, you can put the wrapped leaves into a plastic container to increase the storage life to 12 to 14 days.
Freezing
To store your spinach in the freezer, you can do a quick rinse to remove dirt and insects, but you won’t need to dry the spinach because it will have to be blanched in boiling water or steamed for two minutes. After cooking the spinach, place it in ice water for another two minutes to stop the cooking process.
Once it has cooled, use a salad spinner to remove the excess water and pat dry with a towel. Put desired portions into freezer bags and remove excess air. The frozen spinach will keep in the freezer for up to one year.
How To Dry Spinach
The next option is to dehydrate your spinach. For all three drying methods, place the spinach leaves in a single layer with space between them to allow for adequate airflow. Once they are clean and dry (follow the same steps as discussed earlier), place the spinach in your dehydrator at 125°F (52°C) for 4 to 8 hours or until they are crispy and brittle.
The oven can also be used to dehydrate the spinach. Heat your oven to 125°F (52°C) and place the spinach on a baking sheet; then bake for 2 to 3 hours. Air-drying is another option if you have plenty of space and extra time. Place clean and dry spinach leaves on a drying rack in a warm spot with good airflow. It will take up to 2 to 3 weeks for the spinach to dry adequately.
Store dehydrated spinach in an airtight container such as glass mason jars or plastic containers in a dark location for up to a year. If you really want to save space and reduce extra cost, consider freeze-drying your spinach. It will keep for up to 25 years!
Frequently Asked Questions
Will spinach grow back after cutting?
Yes, as long as you don’t cut the crown (aka growing point) too low or remove it. The crown is where the growing spinach develops, and you need to keep at least ½ inch to 2 inches of the crown after you’ve harvested a bunch of leaves.
How do you know spinach is ready to pick?
When the spinach plants are shaped like a rosette and have at least 6 leaves, you can begin harvesting. However, it’s best to wait until the plants mature a little longer, allowing the leaves to get 3 to 6 inches long.
How many times can spinach be harvested?
Since it is a cool-weather vegetable, you will only be able to get 3 to 4 cuttings from your spinach plants before the temperature reaches 75°F (24°C) and it goes to seed. But don’t be afraid to plant spinach again in the early fall so you can continue harvesting until winter sets in.
