In order to harvest healthy, tender spinach leaves from the kitchen windowsill, prepare a clean seeding tray filled with permeable seeding soil. Sow the seeds evenly in the moist soil, cover it with a thin layer of soil and regularly sprinkle. Young, juicy green, tasty spinach leaves may be served in salads, with pasta, cheese, eggs or potatoes. They contain large amounts of the easily assimilable vitamins (A, B vitamins, C, E, K) and minerals - iron, magnesium, kalium, phosphorus, calcium, zinc, manganese, to name only a few. Harvest time 3 weeks. Organically grown

Per Packet