Heirloom Orach Red Fire is a unique and striking leafy green vegetable that has a long history of cultivation. Originally from the Mediterranean region, this ancient vegetable has been enjoyed for centuries by people all over the world.
The name "orach" comes from the Greek word "arakis," which means "mountain," and it is thought that the vegetable was first grown in the mountainous regions of the Mediterranean. The "heirloom" designation means that this particular variety of orach has been passed down through generations, preserving its unique characteristics and flavor.
Orach Red Fire is known for its vibrant red leaves which are rich in antioxidants and have a slightly sweet, nutty flavor. This variety is particularly high in beta-carotene which gives the leaves their deep red color and is a powerful antioxidant that is beneficial for eye health and skin. It is a versatile vegetable that can be used in a variety of dishes, from salads to sautés to soups. It is also a great source of vitamins and minerals, including Vitamin A, Vitamin C, Iron and Calcium.
One of the best things about Orach Red Fire is its ability to grow well in a variety of conditions. It thrives in both hot and cold climates, and can be grown in both full sun and partial shade. It is also a hardy plant that is resistant to pests and disease, making it a great choice for any gardener.
Harvest
If the orach plants are tightly spaced, harvest them all the way down to one or two inches above the soil. Once they grow back up, you’re ready to harvest again for fresh salads and greens. If you thinned out your rows up to 12 inches apart early during grow period, you could now choose to thin them up to 18 inches, or you can keep them as they are.
When harvesting from fully grown orach plants, wait until the plant has fully matured, then leave the older leaves in place and begin regularly harvesting the younger leaves so that the orach stays healthy and focused on new growth. Pinch off flower buds to encourage branching and promote new growth.
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