Spinach is one of the most satisfying leafy greens to grow at home: quick to sprout, packed with nutrients, and endlessly versatile in the kitchen. Growing heirloom spinach varieties is particularly rewarding, because you can rely on the generations of tradition behind them. These types of spinach have been carefully preserved because of their reliability, resistance to disease, and robust flavor.
Spinach is a cool-weather vegetable that grows well in the spring or the fall. It grows quickly, so you can plant it in succession for additional harvests. Pick it when it’s young for fresh baby-spinach salads, or let it mature for larger leaves.
Meet the Varieties: Viroflay, Noble Giant, Bloomsdale & New Zealand Spinach
At Survival Garden Seeds, we currently offer 4 varieties of heirloom spinach.
- Viroflay Spinach - Viroflay is a French heirloom spinach that produces large 10-inch leaves with a buttery mild flavor.. It is a highly productive, reliable variety that grows quickly. It does well in a variety of conditions and will grow well in winter or in shade during hotter weather.
- Noble Giant Spinach - Noble Giant is an easy-to-grow, frost-hardy spinach that produces huge 25-inch, deep green leaves that have a robust flavor. It is an All-America Selections winner and is excellent for canning, freezing, or eating fresh.
- Bloomsdale Spinach - Bloomsdale is an heirloom spinach that was developed in 1874. It is characterized by thick, glossy, savoyed leaves that are not bitter. This is a great variety for planting in the fall to overwinter. It will germinate well, even in cold temperatures.
- New Zealand Spinach - New Zealand spinach isn’t a true spinach, but it is a great warm-weather alternative with tender leaves and similar nutritional properties. It thrives in hot weather and grows great in hydroponic systems.
How to Grow Spinach Successfully
Spinach has a similar growing season to lettuce. It requires about 6 weeks of cool weather from when you sow the seeds until you harvest. This means you can plant it in the early spring or in the fall. Most people find greater success in the fall.
If planting in the spring, choose a location that has partial shade. For fall planting, a sunny spot is ideal. Your soil should be rich and well drained with a neutral pH of 6.5 to 7. Prepare your soil by adding compost before planting.
Because spinach seedlings are delicate, it is best to directly sow the seeds. Sow them about 1/2 inch deep and about 1 to 2 inches apart. Once they have sprouted, thin the seedlings to 6 to 12 inches apart, depending on the variety.
Keep the soil evenly moist. A layer of mulch can be helpful to retain moisture and keep the roots cool.
Harvesting & Using Your Spinach
You can begin harvesting your spinach around 4 to 6 weeks after planting. If you harvest only the outer leaves, it will allow for regrowth and extend your harvest.
Fresh leaves can be stored in the fridge wrapped in a paper towel in an airtight container for about a week. Spinach freezes well. Blanch the leaves in boiling water for a couple of minutes and then store in a freezer container for long term storage.
There are so many ways you can use your spinach. Harvest baby greens for salads, saute the leaves for a great side dish. Add it to soups, smoothies, or freeze it for later use. Spinach is high in iron, calcium, and an excellent source of vitamins A, B, and C.
Easy Spinach Recipes
Fresh Garden Spinach Salad with Warm Bacon Dressing
Serves 4
Ingredients:
- 6 cups fresh spinach leaves (washed & dried)
- 4 slices bacon, chopped
- ½ small red onion, thinly sliced
- 2 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- Salt & pepper to taste
Instructions:
- Cook bacon in a skillet until crisp; remove and set aside.
- In the bacon drippings, whisk in vinegar, mustard, and honey.
- Toss spinach and onion with the warm dressing.
- Top with bacon and serve immediately.
Perfect for Bloomsdale spinach with its hearty, crinkled leaves.
Freezer Friendly Creamed Spinach
Serves 6
Ingredients:
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 lb fresh spinach, chopped
- 1 cup milk
- 2 Tbsp flour
- ¼ cup Parmesan cheese
- Pinch of nutmeg, salt & pepper
Instructions:
- Sauté garlic in butter until fragrant.
- Add spinach and cook until just wilted.
- Sprinkle flour, stir, then slowly whisk in milk.
- Stir in Parmesan and nutmeg until creamy.
Freezes well—great for preserving a big harvest of Viroflay or Noble spinach.
Growing your own heirloom spinach is an investment in your family’s health and the future of sustainable gardening. With just a little care, you can enjoy nutrient-rich meals, preserve extra for the colder months, and know exactly where your food is coming from. Explore our collection of heirloom spinach seeds and start growing your own sustainable harvest today.
