Corvair

Family: Amaranthaceae Vegetable

Planting Schedule

Provide your location or planting zone to unlock dates and add Corvair to a garden.

Sink your senses into Corvair’s tender, velvety leaves—cool, fresh, and richly green with a smooth, succulent bite.

At about 40 days, this spinach forms an upright rosette that stays crisp and flavorful, ideal for gardeners who want reliable performance and a clean, uniform look. Corvair shines in fresh salads and quick sautés, and it also holds its character beautifully for creamy sauces and warm, comforting dishes.

Light: Full ShadeMaturity: 40 DaysHabit: Rosette

Location not set yet

Enter your ZIP for local crop dates

Corvair Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 11th – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 4th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jun 24th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jun 24th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jun 28th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jun 24th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jun 22nd – Sep 27th
Zone 5a	Direct Sow	May 8th	Jun 17th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jun 13th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 10th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 4th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	May 30th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	May 20th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 11th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 2nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Apr 15th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Mar 21st – Dec 9th
Zone 10a	—	Oct 1st	Nov 10th – Feb 28th
Zone 10b	—	Oct 1st	Nov 10th – Feb 28th
Zone 11a	—	Oct 1st	Nov 10th – Feb 28th
Zone 11b	—	Oct 1st	Nov 10th – Feb 28th
Zone 12a	—	Oct 1st	Nov 10th – Feb 28th
Zone 12b	—	Oct 1st	Nov 10th – Feb 28th
Zone 13a	—	Oct 1st	Nov 10th – Feb 28th
Zone 13b	—	Oct 1st	Nov 10th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Shade
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	5

Culinary Notes

Chef's Note

Corvair’s tenderness and succulent bite mean it wilts fast without going stringy, so you can keep its flavor clean and green. Use it hot and bright—quick sauté or warm cream—so the leaves stay velvet-soft instead of getting murky or bitter.

Best Uses

quick sauté with garlic and butter so the leaves stay silky, not sulfurous
tossed raw into salads with lemony vinaigrette for a smooth crunch
wilting into creamy pasta or béchamel-style sauces where it stays green and doesn’t turn bitter
light steam and finish with olive oil and flaky salt for a clean side that tastes like spring

Flavor Profile

cool, fresh grassy bite tender velvety leaf texture gentle sweetness with mild vegetal tang

Kitchen Pairings

lemon garlic olive oil parmesan butter eggs

Frequently Asked Questions

What pest or disease problem is most likely on Spinacia oleracea (spinach), and how can I manage it?

Watch for downy mildew and leaf spots, especially when leaves stay wet and nights are cool. Improve airflow by spacing plants and watering at soil level, then remove badly spotted leaves; if problems spread, use a labeled fungicide for edible greens and re-check the label for spinach-specific timing. For pests, look for aphids and hand-remove them early or spray with a steady stream of water to knock them off the undersides.

How often should I water Spinacia oleracea during its main growing phase (about weeks 2–6)?

Keep the top 1 inch of soil consistently moist, not soggy, because spinach roots are shallow and dry conditions trigger early bolting. In most home gardens this means watering about 2–3 times per week, more often during warm or windy weather, and less when rainfall keeps the soil damp.

How do I tell when Spinacia oleracea is ready to harvest?

Harvest when leaves are large enough to eat—typically around 35–45 days after sowing, depending on temperature. Pick the outer leaves first (leave the center growing point), and you’ll often get multiple harvests before the plant bolts in heat. Avoid waiting until leaves are overly old and tough; spinach quality drops quickly as temperatures rise.