Spinacia oleracea, The name means ‘Black Bird’ in Italian, appropriate for this dark green autumn-winter spinach. Rounded savoyed leaves, intensely green and robust. A good Open-Pollinated spinach is a rare bird these days, so we feel lucky to find this one. One of the world’s most ancient vegetables, a gift of the fertile crescent, referred to by old Chinese texts as “the herb of Persia.” Types of spinach variation involve leaf colour (light to dark green), shape (oval to triangular), texture (flat to deeply savoyed), thickness, productive season, growth rate verses tendency to bolt, and oxalic acid content. John Eveland, GTF fertility magnate, says that adding calcium (as lime or gypsum) before sowing will buffer away the oxalic flavour often associated with spinach.
Begin planting in August for October harvest, continue sowing through November for continuous harvests into January. Resume sowing January through April for harvest into June. Bright green crinkled leaves. Big plant. Excellent taste. Like all spinach it does well only in cool weather, so plant in spring and fall. A late fall crop will normally winter over without protection for an early spring crop. 40-45 Days To Maturity.
Planting and Harvesting Tips:
One of the hardiest crops in the vegetable garden. Sow directly into the ground, 1/4 inch deep in early spring or late fall. Thin seedlings to 6 inches apart when they are 4-5 inches tall. Mulching with compost will help deter weeds and prevent moisture loss.
To harvest, pinch or cut young leaves just above the soil surface and allow to grow back. Continue harvesting over several months, or until plants begin to lose flavour. Plants will quickly bolt (flower) in hot weather.
Approximately 150 Seeds per package.