Spinach is really rich in iron, calcium, vitamins A and D and if grown well it can be harvested all year round.
I choose an intensive ‘cut and come again’ system and my preferred variety is Matador by Suffolk Herbs (Organic)*
To grow intensively grab your seed tray and fill with potting compost (organic certified preferably) to about 1 ½ inches from the top. Sprinkle with seeds, not too densely but enough to grow a fairly dense crop once the leaves fill out. Then cover with 1 inch of compost and water liberally.
The seeds will germinate within the first 14 days.
I grow mine in my mini greenhouse to help avid winter chills and spring pests.
I trim of the leaves I wish to use about 4-6 weeks after sowing, making sure the main stem of the plan is intact ready to produce more leaves for the season.
Spinach is also great in smoothies, juice blends and even nice cream, which is a vegan version of traditional ice cream. Here's a recipe by Betty Rocker, which I am going to be trying as soon as my next batch of Spinach is ready!