Giant Spinach

Family: Amaranthaceae Leafy Green

Sink your senses into Giant Spinach’s lush, savoyed foliage—crisp, deeply crinkled leaves with a rich, green glow that feels almost velvet to the eye.

At about 45 days, plants form bold rosettes of tender, flavorful greens that hold their character beautifully for steaming, sautéing, and stirring into hearty sauces, as well as fresh-toss salads when you want a bright, garden-fresh bite.

Light: Full SunMaturity: 45 DaysHabit: Rosette

Crop Dates : 9a

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Mar 6th
Transplant / Sow Outdoors	Mar 6th
Harvest Begins	Apr 20th
Harvest Ends	Nov 26th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Giant Spinach’s crinkled, savoy texture gives you a springy bite that doesn’t instantly turn mush—ideal for fast heat where the leaves stay vivid. Its clean, mineral greensiness plays beautifully with fat and brightness (think butter + lemon, or dairy + eggs) while keeping the flavor from going flat.

Best Uses

quick sauté in hot fat until just collapsed—use it for that glossy, still-green mouthfeel
steaming and squeezing into thick, spoonable creamed preparations
stirring into warm pan sauces or grain bowls for color that doesn’t go gray
raw salads where you want crinkle-leaf texture to hold against vinaigrettes

Flavor Profile

tender, leafy bitterness with a sweet-green backbone savoyed crunch that stays springy even after heat earthy, mineral-leaning spinach taste with a clean finish

Kitchen Pairings

lemon garlic-free onion alternative: chive butter or olive oil feta ricotta eggs

Frequently Asked Questions

What pest or disease most commonly affects Spinacia oleracea (giant spinach), and how can I control it?

Downy mildew (often promoted by cool, damp weather) can cause yellowing patches on the leaves and fuzzy gray growth on the underside. Improve airflow between plants, water at the base in the morning, and remove badly infected leaves early to slow spread. If it keeps recurring, use a labeled fungicide for spinach/downy mildew and rotate with other approved active ingredients for the next cycle.

How often should I water giant spinach (Spinacia oleracea) during the main growing phase?

During active leaf growth, keep the soil consistently moist but not waterlogged—aim for a damp, crumbly feel in the top 1–2 inches. In typical home gardens this is often about 1 inch of water per week total, split into 2–3 waterings during dry spells. Avoid letting the soil swing from dry to soggy, because stress can push spinach toward premature bolting and bitter leaves.

How do I know when giant spinach (Spinacia oleracea) is ready to harvest?

Harvest when leaves are large enough to eat but before they bolt—commonly around 40–55 days from sowing for many giant-type plantings. Pick outer leaves first (cut or pinch) when they reach a usable size, usually about 4–6 inches long, and continue harvesting every few days as new leaves form. If you see the center beginning to stretch upward into a flower stalk, harvest immediately to capture the best flavor.