Spinach, or palak, is one of the easiest leafy greens to grow at home, and you don’t need a garden to do it. A sunny windowsill, a deep-ish pot and a little attention are enough to snip fresh leaves for dal, parathas and sabzi within about a month. Spinach is a cool-season crop, so it does best in mild indoor temperatures and can struggle in peak summer heat, but a few simple adjustments let you keep a supply going for much of the year. Here are five easy steps to get started.
If your home doesn’t get enough sun, a simple LED grow light kept on for 12 to 14 hours can fill the gap. Spinach likes it cool, roughly 15 to 21 degrees Celsius, and tends to bolt, meaning it flowers and turns bitter, when it gets too hot. Because it fits more plants, a wide trough or rectangular planter works better than a small round pot.
Choose a container at least six to eight inches deep with drainage holes, since spinach roots like room to spread and hate sitting in water. Fill it with a light, well-draining potting mix enriched with compost or vermicompost, as spinach grows best in fertile, slightly moist soil. Skip heavy garden soil, which packs down in pots and slows growth. Spinach needs around four to six hours of bright light a day, so an east or south-facing window is ideal. Temperature matters just as much as light. In warm months, keep it in a cooler, airier spot away from direct afternoon sun. You can start picking when the leaves are about three to four inches long, usually four to six weeks after sowing. Snip the outer leaves first and leave the centre to keep growing, and the plant will keep producing for weeks. To stay supplied all year, sow a fresh batch of seeds every two weeks rather than planting everything at once. If a plant starts flowering, it’s best to pull it out and replace it, since the leaves turn bitter once it bolts.