Medania is both appetising and abundant, producing plenty of broad, dark green leaves. It's a versatile choice too, with autumn sowings providing winter leaves and spring pickings, while further sowings in spring and summer can keep the harvest going. Medania also copes well with warmer, drier weather, when some spinach varieties are less happy. Reliable, tasty and well worth finding room for.
Sow: in autumn for winter leaves and spring cutting, or sow again in spring and summer for a continuing supply. Sow in pots or modules for transplanting, or sow in situ.
Grow: plant out at about 15cm spacing and start harvesting once the leaves reach a usable baby-leaf size. Pick individual leaves carefully as the stems and roots are easily damaged. Alternatively, pull up whole plants to harvest, replacing them with later transplants, or harvest selectively to leave wider spaces for the remaining plants to grow to full size. Keep well watered during hot, dry spells.
Eat & Enjoy: use small leaves raw in salads, or lightly cook or steam whole leaves from mature plants, slicing them after cooking. Season and serve simply, or use them in your favourite spinach dishes. Medania is also a good choice for freezing, so any surplus needn't go to waste.
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