JAPANESE SPINACH| RARE

Japanese spinach forms in rosettes that produce elongated, erect, slender stems with pointed, pointed leaves. several lobes. The dark green leaves have 2 to 3 tapering lobes and are uniform in appearance, exhibiting semi-serrated edges. The leaves are also smooth, thick, broad and supple, with deep veins on the entire surface. The stems are green, long, straight and narrow with a smooth and firm nature. It’s spinach has a crisp and succulent consistency. The stems are also edible and have a crunchy, slightly fibrous and chewy texture. Green vegetables have a mild, herbal flavor when raw and develop a tender, sweet mouthfeel with nutty undertones when cooked. The roots are edible and delicious as pink:) Many varieties of spinach were bred in China and Japan and were sold for commercial cultivation and use in home gardens. Selectively grown as a variety capable of withstanding extreme temperatures as well as heat and even cold without bolting. Today, Japanese spinach varieties are cultivated and produced at more small scale than other spinach cultivars. Fresh greens are offered in farmers’ markets, specialty retailers and some high-end grocers in China and Japan. I have been growing this variety for several years, span>because I received the seeds from a family from Japan who have been growing this variety for several generations. So I decided to grow it here and to test this extraordinary variety. I grow this cultivar in all our seasons, and even during winter. It’s a variety that regrows so if you take the leaves outside and take the ones that are starting to flower you will have spinach for a long season. Often I sow my seeds outside in spring and I eat the same spinach until the end of summer and I only re-sow other seeds around the middle of September.

• calcium to strengthen bones and teeth,
• vitamin C to strengthen the immune system and reduce inflammation,
• and vitamin K to accelerate wound healing.
• The green stem and pink roots also provide vitamin A to keep organs functioning properly,
• iron to develop the protein hemoglobin to carry oxygen in the blood,
• folate to produce healthy red blood cells and other nutrients,
• including manganese, fiber, potassium, magnesium, copper and zinc.
• They are valued for containing anti-inflammatory properties and antioxidants to protect cells against damage caused by free radicals.
< /ul> Antioxidant:
• Phytochemicals help neutralize free radicals and reduce oxidative stress. Anti-inflammatory:
May help reduce inflammation in the body. Digestive:
• Promotes good digestion thanks to its fiber content. Immune System Support:
• Strengthens immune defenses due to its richness in vitamins and antioxidants. Other Benefits
• Bone Health: Vitamin K contributes to bone health.
• Cardiovascular Health: May help maintain good blood circulation.
These properties make Japanese spinach a great addition to a healthy diet.

• Can be tossed into salads, a favorite preparation to show off their unique, pointed leaf shape.

Japanese spinach:

• can also be layered in wraps, sandwiches and burgers, in smoothies, in dips or mixed in cereal bowls.

In addition to raw preparations, they hold up well in cooked dishes and are used as a garnish on pizza or wilted in pasta.

• The thick leaves can be steamed or sautéed as a simple side dish, cooked in egg dishes including omelets, quiches and frittatas, or chopped and stuffed with herbs, spices and other garnishes in meats.
• Japanese spinach can also be simmered in soups, curries and stews, used as a bed of cooked greens for fruit sea, or stir-fried with vegetables for a nutritious side.

In Japan, these cultivars are used in gomae, also spelled goma-ae:

• a spinach salad. Gomae is made from blanched spinach mixed with a sauce of sesame seeds, sugar, water, soy sauce and dashi powder. They pair well with herbs like thyme, basil, lovage and lovage. dill, aromatics like garlic, ginger, shallots and onions, mushrooms, potatoes, turnips, cheeses like parmesan, feta and cheddar, and nuts like pine, hazelnut.

Whole, unwashed leaves will keep for 5 to 10 days when stored in a sealed bag between layers of paper towels. The leaves can also be blanched or withered and frozen for six months. Bon appetit

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate

• Species: Spinacia oleracear: Amaranthaceae
• Sowing: Early April-May (consecutive sowing every 3 weeks until September and October in an outdoor greenhouse or cold frame greenhouse to have this vegetable during the winter with garden cover in the greenhouse)
• Seeds: 3 seeds per cell or pot in April and plant around the middle of May. From mid-May, put the seeds directly into the ground. A little growing tip, put garlic, onions, shallots or leeks between each plant, this will prevent you from having diseases:)
• Sowing depth: 1-1.5 cm
• Germination time: 5-12 days
• Soil: Poor, humous, loose and drained
• Location|Place: Sun and tolerates shade very well and cold
• Spacing between plants: 20-25cm
• Height at maturity 35-45cm
• Maturity| : 35-45 days
• Seed per envelope: +/- 150

Our seeds are guaranteed for the year of their purchase