How to grow egyptian spinach
Overview
Egyptian spinach (Corchorus olitorius) is a fast-growing, warm-season leafy green from the Malvaceae family, valued for its tender, nutritious leaves. It thrives in heat and is best grown as a summer crop in most Australian climates, with regular picking keeping plants productive.
Varieties
- Egyptian Spinach (Common) — The standard green-leafed type, widely available and reliable for quick harvests in Australian gardens.
Soil Preparation
Prefers a well-drained, loamy soil with a pH of 6.0-7.0. Enrich with aged compost or well-rotted manure before planting to boost organic matter. Ensure good drainage to prevent root rot, especially in wetter zones.
Growing Guide
Sow seeds directly 5mm deep in rows 30cm apart, thinning to 20cm between plants. For a continuous supply, sow a new batch every 3-4 weeks. Space plants 30-40cm apart in rich, well-drained soil. In cooler zones, wait until soil temperature exceeds 20°C. Use drip irrigation or water at the base to keep leaves dry and reduce disease.
Sowing
Sow seeds 5mm deep, 10cm apart, and thin to 20cm. Germination takes 5-10 days at 20-25°C. Direct sow is best; transplant only if necessary, as seedlings can be sensitive to root disturbance.
Care
Feed every 2-3 weeks with a balanced liquid fertiliser (e.g., seaweed or fish emulsion) to sustain rapid leaf growth. Pinch out the first few flowers to encourage bushier development and delay bolting. Remove any yellowing leaves to keep the plant tidy and productive.
Companion Planting
Plant near sweet corn, okra, or amaranth to share similar heat and moisture needs. Avoid planting with heavy feeders like brassicas or root vegetables that may compete for nutrients. Egyptian spinach also benefits from being grown alongside basil or marigolds to repel pests.
Common Pests & Risks
Aphids and mites can be controlled with a strong water spray or insecticidal soap. Caterpillars, especially from cabbage white butterflies, can be hand-picked or treated with Bacillus thuringiensis (Bt). Avoid overhead watering to reduce fungal issues.
Harvesting
Harvest young shoots and leaves from 6 weeks after sowing, cutting stems 5-10cm long. Regular picking every 1-2 weeks encourages bushier growth and delays flowering. Stop harvesting once flowers appear to avoid leaf bitterness.
In the Kitchen
Leaves are best used fresh in salads, stir-fries, or soups. They can be stored in a plastic bag in the fridge for up to 5 days. Blanch and freeze for longer storage, though texture softens.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and improve soil. Brown leaf edges: underwatering or heat stress; increase water and mulch. Stunted growth: lack of nitrogen; feed with liquid fertiliser. Bolting: hot weather or stress; pinch flowers and harvest regularly. Pests: aphids or caterpillars; use insecticidal soap or Bt.