Garden Tips

Good Heinrich - cultivation and care

Good Heinrich - cultivation and care

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Unfortunately, he was forgotten, although he was once very popular with our grandmothers - the Good Heinrich, Read here how you can grow this wild spinach.

Good Heinrich is wild spinach

Very easy-care vegetables

Often referred to in the vernacular as wild spinach, Gut Heinrich was grown throughout Europe as an extremely easy-care vegetable within the gardens. So if you haven't had any real success growing spinach so far, then just grow good Heinrich.


From mid-March you can sow the seeds of Good Heinrich thinly in the vegetable patch. Delicate little plants quickly develop from this, which should then be separated in a row spacing of 30 centimeters. A second sowing can also take place again in autumn, so that the Good Heinrich can be harvested continuously for almost 8 to 9 months.


Since Good Heinrich is a hardy vegetable, he can remain in the same vegetable patch for up to five years. Then it should be implemented again. The wild spinach loves primarily sandy soils, which should be well enriched with cattle manure in autumn. In spring, you can also fertilize the vegetables again with nitrogen.

"By the way: No pests are known to Good Heinrich!


You can harvest the first leaves after around 10 weeks or a quarter of a year - depending on the weather. Good Heinrich already has an average height of 50 to 80 centimeters when the first harvest. Immediately after harvesting, you should process the leaves into spinach as soon as possible, because they wither extremely quickly. You can then freeze the vegetables as spinach without any problems.

" Tip:
However, not only are the young leaves edible, but also their stalks from the second year of cultivation - you should pile the plants with soil in spring. The stems are prepared after harvesting, as is the preparation of asparagus. Always harvest only the young leaves, because older leaves produce more oxalic acid, similar to rhubarb.