The 'STARK' spinach variety is a cold-hardy, early-maturing, universal-use variety that ripens 19-25 days after germination. It features a semi-vertical rosette about 24 cm tall with a diameter of 18-20 cm, composed of light-green, juicy egg-shaped leaves with a bumpy surface on medium petioles. Plant mass reaches 50-60 g, with yields up to 3 kg per square meter. This variety is highly valued for its high vitamin, potassium, and iron content, as well as its resistance to nitrate accumulation, making it an excellent choice for baby food. 'STARK' spinach is perfect for raw consumption in salads and sandwiches, and performs excellently when sautéed or stewed, turning into a delicious side dish.
Cultivation agrotechnology involves sowing at multiple intervals—April-May and August—at a depth of 1-2 cm with row spacing of 20-30 cm. After germination, thinning is carried out, first leaving 8-10 cm between plants, and 15-20 cm after the second thinning. Successful growth requires timely and abundant watering, as well as regular weeding. Spinach greens are harvested as 5-6 leaves form, which typically occurs in June and September-October.
It is worth noting separately that the name "STARK" is also used for a systemic fungicide intended to protect vegetables, grapes, berries, and lawn grass from a wide range of fungal diseases. The active ingredient is azoxystrobin at a concentration of 250 g/l, released as a suspension concentrate. The fungicide is effective against Phytophthora, Alternaria, brown spot, silverleaf, and black spot, providing plant protection for two weeks. It is safe for treated crops and the environment, compatible with other pesticides and adjuvants, and simple and economical to use.
