Direct sow seeds into cool, moist, fertile soil 1-2 cm (1/2 inch) deep. For spring crops, sow as soon as the soil can be worked (4-6 weeks before last frost). For autumn/winter crops, sow in late summer/early autumn (6-10 weeks before first frost). Sow seeds a few cm apart in rows.

Once seedlings have 2-4 true leaves, thin them to stand about 10-15 cm (4-6 inches) apart to allow mature plants space to develop. Thinnings can be eaten.

Maintain consistent soil moisture; spinach needs regular water for tender growth and to help prevent bolting. Provide about 2.5 cm (1 inch) of water per week if rain is insufficient. Water at the soil level.

Spinach is a heavy feeder, especially of nitrogen for leafy growth. Ensure soil is fertile with added compost before planting. Side-dress with a balanced liquid fertilizer or nitrogen-rich feed (like compost tea or fish emulsion) about 3-4 weeks after sowing if growth seems slow.

Keep the spinach patch weed-free, as weeds compete for resources. Hand-pull weeds carefully or cultivate very shallowly due to spinach's shallow root system. Mulching is an effective weed suppressant.

Begin harvesting outer leaves when they are large enough to use (typically 7-10 cm long), leaving the inner leaves and growing point to continue producing (cut-and-come-again). Alternatively, harvest the entire plant at once by cutting at the soil line. Start harvesting baby leaves around 30 days, mature leaves from 40-50 days.

Regularly check plants for signs of bolting (developing a central flower stalk), especially as days lengthen and temperatures rise. Bolting causes leaves to become smaller and more bitter.

Watch for common spinach pests like aphids, slugs, snails, and leaf miners. Use appropriate organic controls as needed.