Originally from the continent of Asia, this spinach like vine tastes similar to Swiss Chard. This heat lover produces new shoots of green leaves with red stems, when leaves are harvested and is great for stir fries or salads.
Soak seeds for 48 hours prior to sowing. Sow seeds 1/4″ deep, 2″ apart in full sun, when ground is warm and all chance of frost has past. Thin to 6″. Harvest small tender leaves to initiate continual growth. Thin to 6″ apart. Support with trellis.
Developed by a Louis & Groot Seed Company of Holland and winner of the 1952 All America Selection, this slow to bolt spinach has dark green, thick, savoyed, buttery tasting leaves. Growing 8-12″ high, this spinach prefers spring or fall plantings but will grow in mid summer, as long as harvested often to promote new growth. Great fresh in spinach salads, blanched, then frozen or our favorite steamed and topped with butter.
Sow seeds 1/2″ deep, 6″ apart, in full sun, when soil is workable in early spring. Sow in succession every 2 weeks, right until mid August for continual harvest all season long. Benefits from compost amended soil.
Introduced in Philidelphia by D. Landreth & Sons. in 1826, this fast growing variety will withstand the heat of summer. Dark green crinkly leaves are delicious steamed, fresh in salads or frozen. One of the best varieties of spinach there is.
Sow seeds 1/4″ deep 4-6″ apart in full sun, when ground is warm and all chance of frost has past.Sow a second set of seeds a month later for continual season long harvest.