In late November, from north to south, the soil begins to freeze overnight. At this time, spinach that is harvested can quickly freeze and enter a dormant state, which minimizes spoilage. Harvesting too early, when temperatures are still high, can cause the spinach inside the bundles to remain active, trapping heat and leading to yellowing or deterioration of the leaves. On the other hand, harvesting too late risks the spinach freezing in the ground, making it difficult to collect.
When selecting and preparing the freezing site, it's best to choose an area with limited sunlight and good air circulation. Most refrigerated spinach is placed behind a windbreak. The ground is leveled before harvest and prepared as a 13-meter-wide flat area. During the harvest, spinach is carefully dug up with a small main root (about half an inch long), shaken to remove excess soil, and laid on the ground evenly. When the weather turns cold, the spinach is bundled into large bales, approximately 30 to 40 cm in diameter. These bundles are then placed into a pre-prepared storage pit behind the windbreak.
During the pre-storage phase, the roots are trimmed and the leaves are secured to prevent moisture loss. The bundles are arranged in two rows with about 10 cm of space between each one. This pre-storage period typically lasts 4 to 5 days, allowing the spinach to acclimate before being buried.
Once there is a clear sign of a temperature drop, the spinach is ready for final burial. The bundles are turned upside down so that the roots face downward and the leaves point upward, maintaining their original position. A gap of more than 10 cm is left between each bundle. Immediately after excavation, the outer layer (husks) is removed, and soil is packed tightly between the bundles. The entire set of leeks is then wrapped together to form a 25 cm thick layer of soil. Finally, a thin layer of soil, about 5 cm thick, is placed on top of the vegetable bundles to provide insulation and protection from the elements.
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