Spinach may be harvested from the time the plants have 5 to 6 leaves until just before seed-stalks develop. This period is usually 35 to 45 days after seeding. Harvest by cutting the entire plant off, just above ground level, with a sharp knife.

One foot of row will yield a third to a half pound of spinach greens. NEW ZEALAND SPINACH (Tetragonio exponso) is a native of New Zealand, Japan, Australia, and South America. It was introduced to England in 1771 and is presently grown to a very limited extent in the United States. Not a true spinach, it does resemble spinach somewhat in appearance and is used similarly.

The plant is large, growing to a height of two or more feet in a spreading and branching habit of Growth, and has thick succulent leaves. It is a warm season crop and an excellent source of fresh greens throughout the summer.

One serving of cooked New Zealand spinach has 11 calories and provides 72% of the Vitamin A, 27% of the Vitamin C, and 10% of the iron in an average adult's minimum daily requirement.

New Zealand spinach thrives in a well drained loamy soil, high in organic matter and fertility. A soil pH of 6.0 to 6.8 is desirable. Fertility and soil moisture needs are similar to those for spinach. The plant grows best with a monthly average temperature of 60 to 75 F, a monthly minimum average of 50 and a monthly maximum average of 95 . Optimum soil temperature range for seed germination is 70' to 95 with a minimum of 60 and a maximum of 100 .

Since this is a warm season crop, delay planting until danger of spring frosts is over and the soil has warmed.

New Zealand spinach.

Space rows 3 to 4 feet apart. Before planting, broadcast 3 pints of fertilizer, such as 10-10-10, per 50 feet of row and mix thoroughly with the soil.

Seed is large and irregularly shaped with a count of about 350 per ounce. Plant seeds in the row 1 inch deep and 4 to 6 inches apart. To insure prompt germination, soak seed in warm water for 2 to 3 hours before planting.

Seedlings normally emerge in 7 to 12 days. Plants may be gradually thinned out until they are spaced 12 to 18 inches apart in the row.

Control weeds by hoeing or with a mulch. There are no insects or diseases of consequence.

About 4 to 6 weeks after planting, sidedress with either one pint of fertilizer (such as 10-10-10) or 1/2 cup of nitrate of soda per 50 feet of row.

Harvest may begin about 70 days after seeding. Successive harvests of the tips are made from a single planting. At each harvest about 3 inches of the tips of the branches are cut or pinched off. This results in more branching and more new succulent growth. The thick leaves as well as the tender stems are cooked.

Harvesting continues throughout the summer and until the first fall frost. Take care not to remove too large a portion of the plant at one time. During early harvests, a half to two-thirds of the branch tips may be taken at one harvest. As the plant continues to branch a greater proportion of the tips may be harvested at one time.

One foot of row will yield about three-fourths pound of greens for the entire season.

Summary: Greens are easy to grow and quite nutritious. For maximum yields and quality, growth should be rapid and continuous. To insure such growth, provide for a well drained soil, add organic matter if needed to keep the soil loamy and retentive of moisture and nutrients, maintain an adequate fertilizer level, provide for adequate moisture, plant during the proper season, control pests, and harvest at peak of quality.