Bloomsdale Long Standing Spinach

45 days. Even if Spinach wasn't a nutritional powerhouse, we would eat it all the time. What a delicious, versatile veggie. Heat-tolerant, this must-grow 19th century heirloom continues to outperform most other varieties. Its thick, deep green, crinkly leaves make an incredible Spinach salad tossed with a bit of warm bacon, chopped Shallots and quartered hardboiled eggs with an apple cider vinaigrette. But it also holds up to hefty dressings and mates, like those in Karen's Strawberry Spinach Salad. Direct-sow Bloomsdale in the spring, late summer and fall so you always have plenty on hand. (OP.)

Photo: Darya Pino/Flickr

One packet of about 400 seeds
In stock
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Spinach prefers the cool, sunny weather of late spring and early fall. Direct-sow Spinach in the spring once the threat of frost has passed, and in late summer for fall harvest. Spinach adores rich soil: amend the Spinach bed well with compost and/or manure, dolomite lime and complete organic fertilizer. Keep the bed evenly moist and weeded. Early thinnings are wonderful for spring salads. For the kitchen gardener, it is practical to harvest by using the outer leaves from each plant or by cutting the whole plant, leaving 1" for possible regrowth. Or, broadcast seed and grow as a cut-and-come-again crop of tender leaves. If you simply must have Spinach during summer's dog days, plant the seed deeper, provide partial shade and water copiously. Convert everyone you know into Spinach-lovers with Carole Peck's Baked Penne Pasta with Lobster and Spinach and The Culinary Institute of America at Greystone's Spinach and Caramelized Onion Soufflé.

Average seed life: 2 years.
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