bunch of spices and seasonings in a scooper

Product Description

Spinacia oleracea

This heavily savoyed spinach has medium dark leaves on upright plants making it easy to harvest. Delicious steamed, fresh in salads, and soups and casseroles. Suited for early spring and fall plantings as it is fast growing. Also suitable for winter harvest.

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Quick Facts

Plant Size: 6–10 inches

Hardiness: Hardy Annual

Sun: Full/Partial

Seed Planting Depth: 0.5 inch

Days to Harvest: 40 days

Good for Container: Yes

Seed Origin: Open Pollinated

Easy to Grow: Yes

Water: Moderate

Days to Germinate: 7–12 days

Plant Spacing: 1–3 inches

Edible Flower:

Growing Guide

GROW GUIDE CONDITIONS:
Spinach demands a cool (52–60°F), mild climate for ideal growth and does best in fertile soils with a pH between 6.2–7.0. Bolting (going to seed) is triggered by lengthening days, greater temperatures or high plant densities. It can be grown in spring, fall and overwintered in mild climates. See our variety descriptions to choose the right varieties for different times of year. Fast growing spinach requires regular watering. Drip irrigation is preferred to avoidsplashing on leaves which spreads disease and soils leaves. Plant in partial shade in warmer climates.

GROW GUIDE SEED:
Seed germinates at soil temperatures between 50–68°F, and with dramatically increasing reluctance at higher temperatures. Begin succession plantings 4–6 weeks before the last spring frost, and 4-8 weeks before the first fall frost. Direct seed in a 2–4 inch wide band, ¾ inch deep, 1 seed per inch, allowing 12–18 inches between rows. Plants should be 2–4 inches apart in final stand. See Salad Mix planting instructions for baby leaf production.

GROW GUIDE PESTS:
Downy Mildew is a devastating disease of spinach. See variety descriptions for resistant varieties. Avoid overhead and/or late-afternoon irrigation, and increase plant spacing to enhance air circulation. Also practice 3–4 year crop rotation. Cover seedlings with floating row cover to prevent

GROW GUIDE HARVEST:
When plants have sized up, and before they bolt (go to seed), cut whole plant just below the crown. Remove any old, dirty, or yellowed leaves. Wash carefully to remove soil and grit, but be gentle to avoid bruising the tender leaves. For baby leaf harvest, cut at 2–4 inches tall and wash (see Salad Mix instructions). Spinach keeps in the refrigerator for about a week.

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