Flandria

Family: Amaranthaceae Leafy Green

Tender, velvety flat leaves of Flandria unfurl with a rich, spinach-green glow and a pleasantly sweet, clean flavor.

The texture is impressively smooth and succulent—ideal for quick harvests at peak size—while the plants hold their quality beautifully through the growing window. Grow Flandria for fresh salads, sautéing, and silky purées, or to brighten sauces and savory pies with its vivid color and gentle taste.

Light: Full SunMaturity: 45 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	50
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Flandria’s flat leaves go silky without turning bitter, so it handles heat fast—your sauté stays glossy and tender instead of collapsing into sludge. It also purées cleanly, making it ideal for smooth sauces and rich fillings where the color stays vivid and the flavor stays gentle.

Best Uses

fast sauté in a hot pan so the leaves stay glossy and supple
silky purées and blended soups (no grainy bitterness)
fold-through omelets and savory pies for color and tenderness
raw or lightly dressed salad leaves where they won’t get watery

Flavor Profile

pleasantly sweet, clean spinach flavor velvety, smooth leaf texture quick-cooking tenderness with a tender bite bright, spinach-green finish without harshness

Kitchen Pairings

lemon Parmesan butter olive oil ricotta eggs

Frequently Asked Questions

What pest or disease commonly affects Spinacia oleracea (spinach) and how do I control it at home?

Spinach commonly suffers from downy mildew (often showing as yellow patches on leaves with a gray-purple growth underneath) when weather stays cool and humid. Remove affected leaves immediately, increase airflow by spacing plants, and water the soil rather than the foliage. If you’ve had repeated issues, use a preventative fungicide labeled for downy mildew on leafy greens and follow label timing from sowing onward.

How often should I water Spinacia oleracea during the main growing phase?

During active leaf growth (roughly after seedlings establish through maturity), keep the soil consistently evenly moist but never waterlogged. In most home gardens, that usually means watering about 1–2 times per week, increasing to more frequent watering during hot spells to prevent leaf toughening and bolting. Aim for the top 1 inch of soil to stay damp—use a finger check—since dry swings can quickly make spinach bitter.

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

Harvest when leaves are fully expanded and the rosette looks firm—typically around 35–45 days after sowing. For baby spinach, pick leaves when they’re about 2–4 inches long; for larger heads/leafy plants, wait until leaves are bigger but still tender. Use scissors or harvest by cutting outer leaves first so the center can keep producing for additional pickings.